Food

Chef recipes: Grilled vegetables salad with vanilla dressing

Yuri Nechaev is the chef of the Montalto restaurant. By education and, as he himself says, "by recognition" - a cook. Already during his studies, he began working in the cafe-confectionery "Moscow-Berlin" with pastry chef Eduard Lebedev. After receiving a Russian education, he graduated from high school for cooks Lenôtre in Paris.

At this time, he worked in the restaurant Le Pré Catelan with Michelin-cooked Joel Robuchon, who became Yury the main teacher. Returning to Moscow, participated in the opening of the Nedalny Vostok restaurant, opened the Tatler Club. Now he runs the kitchen at the Montalto Pizzeria under the strict guidance of Isaac Correa.

Ingredients

Chard or beet leaves
10 g
Arugula
10 g
Asparagus
25 g
Sliced ​​zucchini
40 g
Sun-dried tomatoes
30 g
Bell pepper
 
60 g
Balsamic cream
6 g
Extra virgin olive oil with vanilla extract
10 g

Cooking

Make a dressing - 10 grams of vanilla extract must be added to 1 liter of olive oil. Accordingly, for 10 grams of dressing for one serving, you need to add literally a few drops of the extract to the oil.

Grill young green asparagus, then fry zucchini and pepper in the same way, having previously removed the skin from it. Fry vegetables better individually. Cool.

Chard leaves or beets, arugula and tomatoes mixed with grilled vegetables. Add salt, pepper and balsamic cream.

Watch the video: Roast Vegetable Salad Recipe with Maple Balsamic Dressing (December 2019).

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