After revealing his chocolate pie recipe, the chef Amandine Chaignot gives us the perfect zucchini salad to try this spring.
Zucchini salad by Amandine Chaignot
-3 Greyzini zucchini from Nice Bio
-1 good handful of Acacia
-50 cl of white balsamic vinegar
-Kalios olive oil
-Salt and pepper
For acacia vinegar, prepare it the day before by macerating the acacia flowers in white balsamic vinegar. Filter the next morning.
Then 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 Kalios olive oil. Pepper mill tower, a little fleur de sel and you can taste.
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