Practice English Speaking&Listening with: 3 Michelin star chef Mauro Colagreco makes a quick, easy salmon salad | Vogue Kitchen | Vogue Paris

Hello, I'm Mauro Colagreco, I'm the chef at Mirazur in Menton.

Today, I'm cooking a kohlrabi,

turnip, salmon and Menton lemon salad for Vogue.

First of all, come with me, we'll go and get the vegetables from the garden.

Here is what you need:

smoked salmon,

kohlrabi,

Menton lemons,

dill,

turnips,

a spoonful of olive oil

and sea salt.

Let's start the recipe.

First, we're going to put water in a pan that's not too big

and bring it to a boil.

Add a pinch of salt.

While we wait for the water to boil, we can start peeling our vegetables.

I'm going to keep the kohlrabi leaves, because I can blanch them and use them

to make a salad or a stuffing another time.

Cut the kohlrabi's thick skin.

This lower part of the vegetable is quite fibrous,

so be sure to peel it well.

Now peel the turnips,

then we're going to cut them into about slices about 5mm wide

then cut them into sticks.

There, now we do the same with the turnips.

Batons more or less the same size.

So we have the kohlrabi and turnip sticks mixed together

and we're going to blanch them in boiling water

for two to three minutes.

Once they're blanched,

we're going to put them in cold water to stop the cooking.

If it's ice water, if you have ice cubes, it's even better.

Slice the smoked salmon.

We can open it up with our fingers, like this.

We're going to chop the dill very finely.

There, like this.

Set it aside to make the lemon vinaigrette.

Perfect.

And here is our kohlrabi, turnip, salmon and Menton lemons salad.