Summer Garden Salad & Homemade Mayonnaise | Jean Imbert

hello food tubers I am John from Paris
and I’m going to show you today a salad
in Jamie’s garden I’m going to see what
I found
I’m going to do all made mayonnaise with
rhubarb to do with it
so let’s go so this is amazing you know
to be in this huge garden I I have in
Paris my own small garden but it’s not
like this so first I’m going to take
some zucchini because they are wonderful
I want to do salad with the flower of
course of zucchini and also the zucchini
themself artichoke I like this in in
Brittany where I’m forming prints we
this is a perfect season for tee shot
I’m going to take one bit with a small
one this one is a wet one that will take
one year one like this here that’s nice
you see this is a top of our carrots but
it’s very nice you if you fry it it
tastes like a what is amazing we are
going to put on the top of the salad
and I will take one big piece of we Bob
to do the mayonnaise one piece I’m going
to make mayonnaise with the juice so
first I’m going to do the I made
mayonnaise with rhubarb
slice it in small spaces put it in a
basil motor where’s little bit water
blood is to extract juice of the rhubarb
I put a little bit lemon in the rhubarb
juice so it’s not going black now I put
this juice on the side and I’m going to
do all made mayonnaise so one ball one
yellow egg mustard little bit salt we
have to use like a cooking oil not an
olive oil well for my own eyes it’s
better and I’m going to put some oil
very slow inside yellow and most of it
we have to put the oil slowly because if
you don’t Assad is not going up
mayonnaise is not strong after it’s
Likud it’s not good mayonnaise is okay
can fill or cannot pour them it’s okay
after I put the juice of rhubarb inside
the mayonnaise
okay now my sauce is ready I’m going to
do the zucchini and the beet roots to go
with the mayonnaise I just pick fresh so
it’s important to watch it I’m do going
to put the pan on I’m going to cut the
zucchini in big pieces like this put
some olive oil on the pan put the
zucchini inside I put salt and pepper I
wait like one minute like this
I want it soft but add medium it’s not a
little more almost cook
I want medium cook and I’m going to put
a little bit vinegar after I put the
flour just like that and that’s it we
put it out we just let the zucchini
continue cooking themself outside more
oil and I wait the pan it’s very out
because we are going to fly you know the
herbs above the carrot okay when the pan
is very hot we are going to fight like
this it’s just few seconds I put some
salt quickly and we live I’m going to
take just one part of beetroot like this
okay like this very thin piece of bit
woods little bit olive oil with salt and
I’m going to take some rosemary over
there
let it slow they will sin yes just to
season nice the beetroot and now we are
ready to support all together in the
back I’m going to put the mayonnaise
over barber then I’m going to put
zucchini nice then we are going to put
some flour zucchini on the bottom like
this put some ditch woods just just like
this to finish I put the crispy carrots
you know just to make it different
texture so this is my own made
mayonnaise with rhubarb and delicious
vegetable from Jamie’s garden so make
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