- 300 g carrot sticks
- 300 g fennel sticks
- 300 g celery sticks
- 300 g cauliflower with florets
- 300 g red and yellow pepper sticks
- 300 g white wine vinegar
- 300 g dry white wine
- 180 g honey
- 150 g spring onions cut in half with a piece of stem
- 150 g extra virgin olive oil
- 150 g sunflower or corn oil
- 5 shallots
- 2 sliced red onions
To prepare the gardener in sour and honey, collect the vinegar, wine, oils, honey, 50 g of sugar, 3 bay leaves and 50 g of salt in a saucepan; bring to a boil, turn off and let cool.
Blanch separately the vegetables in salted boiling water: carrots for 4 minutes, celery and fennel for 3 minutes, peppers for 2 minutes, onion and spring onion for 3 minutes, shallots for 5 minutes and cauliflower for 3 minutes.
drain and cool them in water and ice. Then dip them in the dressing and put them in the fridge overnight; in an airtight container they last for ten days. They can be kept for 2-3 months in sterilized jars.