Manon C. · Posted on May 18, 2020 at 6:17 p.m.
Updated May 18, 2020 6:18 p.m.
A simple, fresh and effective recipe, that's what Amandine Chaignot offers, the head of Pouliche!
Summer is fast approaching! On this occasion, the chef Amandine Chaignot from the Pouliche restaurant unveils an exclusive recipe simple and delicious : the summer recipe for its delicious zucchini and kiwi salad with acacia flowers, easy to make at home.
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Zucchini and kiwi salad recipe from Amandine Chaignot
Greyzini zucchini from Nice Bio: 3
Acacia: 1 good handful
White balsamic vinegar: 50 cl
Preparation of acacia vinegar the day before: Macerate the acacia flowers in white balsamic vinegar. Filter the next morning.
Wash the zucchini and slice them very finely with a mandolin. Gradually, place them nicely on the serving platter.
Peel the kiwis and cut them into small quarters then distribute them nicely over the zucchini.
Add the acacia flowers, taking care to remove the stems upstream.
Season with acacia vinegar and olive oil.
Pepper mill tower, a little fleur de sel and you can taste.
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