Warm vegetables in vinaigrette
Instructions
INGREDIENTS for 4 PERSONS 8 turnips with stem, 100 g of peas, 12 8 small Zucchini, asparagus, 250 g of fresh Fava Beans, artichokes, 8 1/2 lemon, 4 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon chopped dill, 8 thin slices of Roasted Turkey, salt, pepper.
Peel the turnips and leave them 2 cm stem.
Shelled peas and Zucchini cut thick oblique washers.
Rinse the asparagus tips.
Blanch the beans for a minute and raffreddatele under cold water, then remove the skin green.
Break the stem of the artichoke at the height of the heart and remove toughest leaves; cut the hearts in 4 pieces and moisten with half a lemon.
Cook the artichokes, steamed 8 minutes, add the turnips, peas and courgettes and continue cooking for another 5 minutes.
Finish by adding the asparagus and broad beans and cook for 5 minutes.
Mix the oil, vinegar, chopped dill, salt and pepper, spread vegetables in a salad bowl with the vinaigrette, nappatele obtained and stir carefully.
Spread the vegetables in the dishes, sprinkle over slices of Roasted Turkey folded in accordion and serve warm.
