Quebec Seasonal Fresh Vegetables Salad, Wasabi and Apricot Dressing

Ingredients

Yield:

2 servings

• • 4 radishes
  • 2 asparagus
  • 1 fennel bulb
  • 2 carrots
  • 2 red carrots
  • 2 yellow carrots
  • 80 gr. micro herbs
  • 25 gr. pickled onions
  • 3 Brussels sprouts
  • 50 gr. prawns or crab
  • 3 scallions
  • 20 gr. black olive powder
  • 15 gr. parsley powder
  • 10 gr. beetroot chips
  • 25 ml. olive oil
  • 55gr. Dry apricots
  • 15gr. Wasabi
  • Salt and pepper

Preparation

Difficulty:

Easy

 

Total Time:

15 Minutes

1. 1. Clean all the vegetables, cut them into thin slices
   2. Plunge them into water and ice for a while in order to keep their color bright
   3. Vinaigrette: mix the olive oil, apricot, wasabi, salt and pepper
   4. Dispose the vegetables nicely on a plate or platter, add the prawns and drop a few points of vinaigrette.
   5. You can decorate with other fruits, herbs or edible flowers.