This gentle salad created by chef of the Paris restaurant Pouliche Amandine Shano, easy to implement, but worthy of white tablecloths and the most beautiful of instruments.
3 young white zucchini;
Acacia flowers for decoration (you can substitute Jasmine flowers, arugula, umbrellas blooming dill or Daisy petals);
50 ml white balsamic vinegar;
1 tbsp olive oil;
Salt and pepper to taste.
The day before cooking, mix the vinegar and flowers in a glass container and leave overnight in a dark place, and in the morning strain.
Cut white squash (it taste more mild and sweet than zucchini with dark skin) very thin slices and place on a platter. Then put the slices of kiwi and garnish with flowers. Season flower vinegar, flavored olive oil, pepper and sea salt.
Text: Jade Simon