Summer veg, French-style: a mouthwatering seasonal starter, a quickfire ratatouille and a marinated spicy salad
Raymond Blanc
Sat 19 Jun 2021 07.00 BST
25
Assiette de crudités, Maman Blanc
While the mighty roast beef is being relished by my British friends, crudités are served in lots of homes in France every Sunday. Maman Blanc used to make it as the prelude to a big lunch with extended family. A colourful, delicious celebration of the garden, it can be as simple as you want – even just grated carrot or celeriac with hard-boiled eggs and a mustard dressing will do.
Prep 5 min
Cook 1 hr 40 min
Serves 4-6
4 beetroot
4 medium eggs (preferably organic or free-range)
150g french beans
400g celeriac
3 tbsp lemon juice
1 large cucumber
4 big, fat ripe tomatoes
2 large carrots
1 large lettuce – I like reine des glaceFor the dressing
4 banana shallots, peeled
40g dijon mustard
25ml white-wine vinegar
40ml warm water
150ml groundnut oil (or vegetable or sunflower oil)
Sea salt flakes and black pepper
Wash and trim the beetroot, put them in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for an hour and a half (if you prefer, you can steam them instead). Leave to cool slightly, then peel and slice.
