This is the kind of dish you prepare on a spring Saturday morning, when the market was well-stocked and you want to make something beautiful without spending the afternoon behind the stove. No cooking involved. Just a knife, common sense, and vegetables treated with respect.
On the plate, five seasonal vegetables — their colors stand out like a painter’s palette: the tender green of zucchinis, the deep red of radishes, the milky white of fennel. In the center, the carrot tartare: a tight brunoise, glistening with vinaigrette, with tiny flecks of fresh herbs peeking through everywhere. It smells of lemon and olive oil. Nothing complicated, but everything is there.
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