Vegetables With Olive Oil - Health In A Glass

Course:

Appetizer or Drink

Practical information

Ready in

15 min

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Recipe
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Pinzimonio de verdure Season: Summer This spectacular dish, inspired by the present craze for tapas, is very easy to make. Fresh ingredients and a blender... that's all you need! Nutrition This is "health in a glass" because it uses only raw vegetables and a blender which, unlike a juice extractor, preserves the full nutritional values of the vegetables, including fiber, minerals, polyphenols and vitamins.

Recipe's Ingredients

salt
4 teaspoons extra virgin oil
120 g carrots
120 g radishes
120 g small tomatoes
120 g celery
120 g fennel
120 g bell pepper

40 g spring onion
20 g cooked shelled clams
60 g cooked langoustines
25 g salted anchovy fillet
60 g cooked calamari
5 g basil
40 g peeled blanched giant red shrimp
80 g raw salmon

Recipe preparation steps
1

Liquefy the carrots in the blender with 120 g (4 oz.) water and a pinch of salt..
2

Liquefy the radishes in the blender with 120 g (4 oz.) water and a pinch of salt..
3

Liquefy the tomatoes in the blender with 4 basil leaves, the spring onions and a pinch of salt..
4

Liquefy the celery in the blender with 120 g (4 oz.) water and a pinch of salt.
5

Liquefy the fennel in the blender with 120 g (4 oz.) water and a pinch of salt..
6

Liquefy the pepper in the blender with 120 g (4 oz.) water and a pinch of salt..
7

Pour each mixture into a small glass.
8

Finishing Blanch the langoustines and giant red shrimp in boiling water; peel.
9

Place 1 langoustine on the carrot juice.
10

Place some clams on the radish juice.
11

Place 1 shrimp on the tomato juice.
12

Place the anchovy on the celery juice.
13

Place a few cubes of salmon on the fennel juice.
14

Place a few mini calamari on the pepper juice.
15

Add a few drops of olive oil and serve.
Ready !