The Cellar Club
Seasonal Baby Vegetable Salad with Speck & Basil Oil Viniagrette

Salad Ingredients:
4 baby Zucchinis
4 baby carrot
8 snow peas
4 ounces fava beans
4 each baby turnip
4 each patty pan squash
1 dollop tomato confít (semi-dried tomatoes in olive oil)
8 baby white asparagus
4 ounces of peas
12 thin slices Speck Prosciutto (Italian Smoked cured ham)
4 ounces basil oil
2 ounces balsamic vinegar
1 ounces chive
Salt and pepper to taste
Pink Peppercorns for garnish


Instructions:
Peel carrots and turnips. Blanch the different vegetables one by one in salted boiling water until fully cooked and refresh them in an iced water bath. Drain all vegetables and put them on a clean towel to make sure they are dry. In a mixing bowl season all the vegetables with the balsamic vinegar and basil oil. Add salt and pepper, and marinate in the refrigerator for 1 hour. Mix them every 10 minutes.
Arrange 3 slices of speck prosciutto in the middle of a plate to form a little net. Display nicely all vegetables inside the nest. Drizzle the rest of the vinaigrette on the top and around the prosciutto. Decorate with pink peppercorns.

The Cellar Club, 1200 Anastasia Avenue (at Columbus Avenue); 305- 913-3203.

Photo: Courtesy The Cellar Club/Biltmore Hotel