Capricious salad (3)
Instructions
Clean the asparagus by depriving them of the Woody part of the stems.
Wash, tie a bunch and put them to boil, standing straight, in a saucepan with two fingers of saltwater fish.
Peel the corn, depriving it of the rootlet.
Passed then the salad in more water to remove all traces of soil sgocciolatela and then collected in a suitable dish.
Remove the outer green to a medium-size Zucchini, obtaining of slices of 3 mm thickness.
Cut into sticks thin (julienne).
Cut the ham and julienne the carrot, trimmed.
Drain the asparagus and remove the tips from the stems with which you can prepare a risotto.
In pot with corn, mixed with other vegetables, asparagus tips and prosciutto.
Drain quail eggs from liquid to conserve and cut them in half, placing them on salad.
In a little bowl with a pinch of salt softened with the filtered juice of one lemon.
Add a pizzicone pepper, a splash of Worcester and emulsified with oil sent down to the wire.
Dress the salad in the presence of guests.
Ingredients and dosing for 6 persons
- 500 g of asparagus
- 200 g of corn salad (insalata soncino)
- 100 g of carrot
- 80 g of ham
- 1 courgette
- 10 preserved quail egg
- Salt
- For the sauce:
- 100 g of olive oil extra virgin
- 1 lemon
- 1 splash of worcester sauce
- 1 pinch of salt
- 1 pizzicone of pepper