- 1 carrot sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
- 1 zucchini sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
- 1 summer squash sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
- 1 Japanese eggplant sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
- 1 bulb fennel sliced thinly (about 1/4-inch thick) on a mandolin and dehydrated
- 12 to 16 red and yellow cherry tomatoes sliced thinly (about 1/4-inch thick) and dehydrated
- 1 cup cooked white beans
- 1 tablespoon saffron
- 1/4 cup extra virgin olive oil
- 1/2 cup nicoise olives pitted and microwaved for about 3 minutes on high until dry and slightly crispy
- Salt and freshly ground black pepper
- Fleur de sel
Ingredients
- In a large pot combine dehydrated vegetables and beans. Cover with 4 cups water and bring to a gentle simmer over medium heat for 6 to 8 minutes until the vegetables become re-hydrated and soft. Add more water if needed.
- Add saffron, olives, salt, and freshly ground pepper to taste. Return to simmer to allow flavors to develop and check the seasoning again.
- To serve, divide among 4 bowls. Finish each serving with olive oil and a pinch of fleur de sel.
Directions
Tips/Techniques
This segment appears in show #3306.
Recipe courtesy of Barbara Lynch
© 2008 Barbara Lynch
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