Pioneer of a certain healthy cuisine, which does not forget to be greedy, Angèle Ferreux-Maeght pilot, for years, the famous Guinguette d’Angèle in Paris. Taking advantage of the lull of confinement, she is releasing, this summer, a new culinary book published by Marabout. Full of simple recipes made from good products, it unveils a preview of its yellow summer salad.

The recipe for Angèle Ferreux-Maeght’s yellow summer salad

Angèle Ferreux-Maeght: “I like the principle of a monochrome meal: in addition to being as beautiful as a work of art, it allows us to benefit from the benefits of the color in question. Here, for the yolk, it aids digestion, eliminates toxins and gives energy to the digestive system. ”

Preparation: 15 minutes
Cooking: 30 minutes
Season: summer
Ingredients
– 2 cooked corn cobs
– 6 yellow tomatoes
– 1 beautiful burrata
– a few leaves of fresh basil
– lime ginger vinaigrette sauce
– salt pepper

Preparation
Wash the tomatoes and cut them into large wedges. Arrange them in a nice dish. Then crumble the corn kernels on top. Place the drained burrata in the center of the dish, then sprinkle with coarsely chopped basil leaves. Prepare the lemon-ginger vinaigrette, then sprinkle it on your salad. Salt and pepper to taste. To be enjoyed all summer long!

Trick: “You can also grill the corn kernels in the oven with a drop of olive oil for 20 minutes at 200 ° C. Crumble them over the salad when they have cooled. ”

The book Bon, Simple & Sain by Angèle Ferreux-Maeght published by Marabout, photographed by Emilie Guelpa