OLIVIA'S BABY VEGETABLE SALAD
PREPARATION: 10min ~ COOK: 20min ~ READY IN: 30min
BURNIE HIGH SCHOOL / PRODUCE TO THE PEOPLE
1 small bunch baby carrots, tops removed, cleaned and cut in half lengthways
1 small bunch baby broccolini
1 small bunch pencil leeks, roots removed, stems cleaned of dirt
1⁄2 bunch kale
1 bunch parsley
Basil flowers, picked
60 ml balsamic vinegar
60 ml apple cider vinegar
1 tbsp dijon mustard
1 tbsp mustard seeds
1 tbsp sesame seeds
1 knob of butter
1 cup brown chicken stock
- Into to a hot pan, add mustard and sesame seeds. Once mustard seeds start to pop, add the butter.
- Add the baby carrots, broccolini and leek in that order.
- In a small, separate saucepan add apple cider and balsamic vinegars and reduce over a over low heat until a syrup consistency.
- To serve place kale and baby beet leaves on the plate. Add braised vegetables on top of leaves and dress with balsamic reduction and garnish with parsley and basil flowers.