Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
By Paul Gayler
Published 2006
A vibrant and tasty raw vegetable appetiser from Piedmont in Italy. Its success is reliant on the superb quality of the raw vegetables used, sliced as thinly as possible and prepared just before serving.
For the dressing, place the garlic, parsley, chilli and oil in a blender or food processor and blend to a coarse pulp. Add the saffron and mustard. Soak the breadcrumbs with the vinegars for 1 minute, then add to the oil. Blend again briefly and season to taste.
Using a sharp knife or better still a kitchen mandolin, slice all the vegetables into thin shavings. Cut the avocado into thin
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe