Salade Monique

Place potatoes and 10g salt in a small pot of cold water. Bring to a boil over high heat, reduce heat, and simmer until tender, about 15 minutes. Drain and set aside in the refrigerator to cool.

Meanwhile, bring three more pots of water to a boil. Add a pinch of salt to each pot. Drop haricots verts, asparagus tips, and corn kernels into separate pots and reduce heat to a simmer. Cook haricots verts for about 4 minutes, asparagus and corn for about 3 minutes until tender but crisp. Drain vegetables and refresh under cold water or in an ice bath.

Cut the corn kernels from the cob.

Whisk together the vinegar and olive oil to make the dressing.

Place mesclun salad mix in a large bowl, and add cucumber, tomatoes, scallions, radishes, avocado, apple, and banana pepper.

Before serving, add the cooked vegetables. Season with sea salt and white pepper to taste, drizzle with the dressing, toss, and divide among individual plates or serve at the table.

The cooked ingredients can be prepared in advance and kept at room temperature until you are ready to toss them together and serve the salad.