Top Chef Winner Chef Kevin Sbraga’s shares his delicious vegetable salad! Easy to make, it is sure to impress your friends and family.

8 each carrots roasted
8 each pearl onions roasted
8 each breakfast radish raw
16 each haricot vert blanched
2 each beets roasted
2 each parsnips roasted
8 pods peas blanched
8 pods fava beans blanched
8 each spring onions blanched
1 each fennel shaved
1 each shallots raw
8 sprigs chives raw
8 sprigs chervil raw
8 sprigs dill raw
8 sprigs tarragon raw
8 sprigs parsley raw
2 tbls lemon vinegar
4 tbls extra virgin olive oil
1/4 tsp piment d’ espellete
1 each lime zest

In a small bowl combine carrots, onions, radish, haricot vert, beets, parsnips, peas, fava beans, spring onions, fennel, and shallots.
Dress the vegetables with olive oil, vinegar, espelette, and lime zest.
Garnish the plate with chives, chervil, dill, tarragon, and parsley.

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