Salad of cooked and raw vegetables

08361 COOKED VEGETABLE SALAD and raw INGREDIENTS 4 PEOPLE 4 potatoes, Zucchini, 5 5 carrots, 12 leaves of Arugula, chicory, 12 12 red radicchio leaves, half a red pepper long, 4 tablespoons of extra virgin olive oil, 1 tablespoon vinegar, 2 tablespoons honey, 1 dusting of paprika, 2 tbsp.

coarse salt, 3 pinches of salt.

Preparation: 25 minutes cooking time: 71 minutes-easy PROCEDURE with a small knife Scrape the skin of the potatoes by holding them under running water.

Put them in a saucepan with cold water and cook over gentle heat with lid for 25 minutes.

Salt them with almost half coarse salt when cooked, spellatele still hot and let cool.

Scrape the carrots and courgettes, spuntatele and wash and cook the carrots for 30 minutes in salted cold water and courgettes for 15 minutes in boiling salted water.

Cut potatoes, carrots and Zucchini into cubes of 1, 5 cm.

Wash all types of salad, dry.

Wash the pepper, cut into rings of 5 mm thickness.

Placed along the edges of a salad bowl the leaves alternating colors, put in cooked vegetable cubes.

Pour over pepper rings.

Melt sweet honey focus with vinegar.

Remove the Pan from the heat, let cool, add oil, salt and paprika.

Beat with a fork to mix well ingredients and pour the sauce over the vegetables and serve.