Fried Provençal Vegetables and Herbs with Tomato and Mesclun

Premium
Credit: Didier Loire
1
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.

Instructions

Step 1: Vegetables

Slice the green onions, divide into rings, and remove the fine inner membranes.

Keep only the skin of the eggplant with 1/2 inch (1 cm) of flesh attached. Cut into 1 1/2 inch (4 cm) batons, and round off the fleshy part. Shape into fans by cutting little slices, leaving the ends intact.

Cut the tomatoes into small slices. Cut the basil leaves in two. Insert a slice of tomato and a leaf of basil into the slits of the eggplant fans. Insert a wooden toothpick into each fan so that they keep their shape during cooking.

Dip the fans in flour, then in beaten egg, and finally in breadcrumbs. Fry just before serving.

Cut the asparagus tips, the zucchini, and the fennel.

Peel the artichokes, cut into 1 1/2 inch (4 cm) thick slices, and place in cold water containing 1/4 teaspoon (1 g) ascorbic acid quart of water (per liter).

Wash and dry the lettuces.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN