Chef Heiko Duehrsen,
The Gates on Roblin
This savoury dish is the perfect palette for crunchy hemp seeds. Press squash into a round mould and cut into quarters for an elegant presentation.
Ingredients
Salad
2 yellow vine ripe tomatoes
2 red vine ripe tomatoes
12 baby red creamer potatoes
15 green beans, stemmed
15 yellow beans, stemmed
10 green asparagus, peeled
10 white asparagus, peeled
15 snap peas, stemmed
Vinaigrette
3 Tbsp chopped fresh dill
3 Tbsp olive oil
2 Tbsp rice wine vinegar
2 tsp dijon mustard
2 shallots, minced
1 Tbsp chopped parsley
salt and pepper to taste
Method
- In a food processor, blend all vinaigrette ingredients until emulsified.
- Fill large bowl with ice water.
- In medium pot, bring salted water to a boil. Blanche potatoes until a paring knife is easily inserted. Cool in ice water.
- Blanche each group of vegetables (except tomatoes) one at a time until slightly cooked (approx. 1-2 mins). Cool in ice water.
- Once cooled, remove vegetables from ice water and let dry.
- Cut tomatoes in quarters and potatoes in halves.
- In a bowl, combine vegetables and toss generously with vinaigrette. Sprinkle with sea salt and fresh cracked pepper.
Yield 4 servings
