Ingredients

• 300 g red potatoes
• 300 g sprinkled green beans
• 100 g puntarelle peeled
• 70 g boiled chickpeas
• 50 g white wine vinegar
• 20 pcs raspberries
• Sesame seeds
• extra virgin olive oil
• salt
• pepper

For the salad recipe with potatoes, green beans and raspberries, mix the vinegar with a dozen raspberries in a bowl, seal with plastic wrap and let cook for at least 45 minutes. Meanwhile, separately boil the potatoes for 30 minutes and the beans for 6-7 minutes. Slice the chicory thinly and dip them in very cold water. Cut the boiled potatoes into wedges, without peeling them, and collect them in a bowl with the green beans, chickpeas and drained chicory. Prepare a vinaigrette by mixing 2-3 tablespoons of oil with 2-3 tablespoons of vinegar flavored with raspberries, a pinch of salt and pepper and use it to season the mix of vegetables and legumes. Distribute it on the plates and complete with the remaining raspberries, sesame seeds and, to taste, tufts of chervil.

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