The perfect summer salad
4 servings
20 minutes
Vladimir Chistyakov, chef of the Buro TSUM restaurant, shared the recipe with us.
1
Thinly slice the cauliflower using a mandoline.
- Cauliflower: 150 g
2
Slice the zucchini into thin rings using a mandoline.
- Courgette: 100 g
3
Slice the cucumbers into rings about 1 cm thick.
- Cucumbers: 150 g
4
Cut the avocado in half, remove the pit, and use a spoon to separate the flesh from the skin.
- Avocado: 0.5 piece
5
Cut the flesh of the avocado into large cubes.
- Avocado: 0.5 piece
6
Grate lemon zest into a bowl, trying not to grate the white part as it adds bitterness.
- Lemon: 0.5 piece
7
Add lemon juice, yuzu juice, two types of mustard, olive oil, and white balsamic cream to the zest.
- Yuzu juice: 10 ml
- Wholegrain mustard: 0.5 tablespoon
- Dijon mustard: 0.5 teaspoon
- Olive oil: 30 ml
- White balsamic glaze (crema): 2 tablespoons
8
Mix with a spoon until smooth. Do not whip, or it will turn into a thick mass resembling mayonnaise.
9
Mix the vegetables in a large bowl and add salad leaves to them.
- Mixed salad leaves: 70 g
10
Dress the salad, leaving some for serving, and mix the salad by hand to avoid bruising the leaves and breaking the vegetables.
11
Serve the salad on individual plates, drizzle with the remaining dressing, and serve immediately.