Cut the zucchini into cubes of approx. 2 x 2 cm, blanch for 1 minute in salted water. Cut the carrot into approx. 1.5 x 1.5 cm cubes, blanch for 3 minutes in salted water. Scrape the kernels off the corn on the cob with a small sharp knife (stand and scrape close to the stalk from top to bottom), blanch for 30 seconds in salted water.
Rinse all vegetables with ice-cold water immediately after blanching, they should still have bite.
Cut the onion into small cubes, place in a small saucepan, mix with 1 teaspoon Dijon mustard, vinegar, salt, pepper, cayenne pepper and oil, should taste very piquant and bring to the boil for 2 minutes.
Ingredients
Print Recipe
Pin Recipe