Subtitles section Play video Print subtitles Hello, FoodTubers, I am Jean from Paris and I'm going to show you today a salad in Jamie's garden, I'm going to see what I found I'm going to do a home-made mayonnaise with Rhubarb, to do with it. So, let's go! So this is amazing, you know to be in this huge garden. I have in Paris my own small garden but it's not like these. So, first I'm going to take some zucchini because they are wonderful. I want to do salad with the flower of zucchini and also the zucchini themselves. Artichoke. I like this. In Brittany where I'm from in France this is a perfect season for artichoke. I'm going to take one beetroot, a small one. This one is a red one, I will take one yellow one, like this, yeah. Hey, that's nice. You see this is a top of a carrot, but it's very nice if you fry it, it tastes like carrot. It's amazing, we're going to put on the top of the salad. And I will take one big piece of rhubarb to do the mayonnaise. One piece, I'm going to make mayonnaise with the juice. So, first I'm going to do the homemade mayonnaise with rhubarb. Slice it in small pieces, put it in a pestle and mortar with (a) little bit of water: do this to extract the juice of the rhubarb. I put a little bit lemon in the rhubarb juice so it's not going black. Now, I put this juice on a side and I'm going to homemade mayonnaise. So ,one bowl, one yellow egg, mustard, (a) little bit (of) salt; we have to use like cooking oil, not an olive oil, for mayonnaise. It's better. And I'm going to put some oil very slow(ly) inside yellow and mustard. We have to put the oil slowly because if you don't put slowly, it's not going up. mayonnaise is not strong - it's not good mayonnaise is OK. Can feel it, okay no problem! it's okay after I'm put the juice of rhubarb inside the mayonnaise okay now my sauce is ready and I'm going to do the zucchini and the beetroot to go with the mayonnaise I just picked fresh so it's important to wash it I'm going to put the pan on, I'm going to cut the zucchini in big pieces like this put some olive oil on the pan, put the zucchini inside I put salt and pepper I wait like 1 minute like this I want its soft but hard, medium it's not almost cooked I want medium cooked and I'm going to put a little bit vinegar after I put the flower just like that and that's it. We put it out, we just let the zucchini continue cooking themselves outside more oil and I wait until the pan is very hot because we're going to fry you know the herbs above the carrot, okay when the pan is very hot we are going to fry like this, it's just few seconds, you put some salt quickly and we leave, I'm going to take just one part of beetroot like this, cut it like this, very thin piece of beetroot, little bit of olive oil We salt and I'm going to take some rosemary over there cut it slow, very thin, yeah it's just to season nice the beetroot and now we are ready to support all together in the back I'm going to put the mayonnaise rhubarb, then I'm going to put the zucchini nice going to put the mayonnaise rhubarb, then I'm going to put the zucchini nice then we're going to put some flower zucchini on the bottom like this, put some beetroot, just it's like this and to finish I put the crispy carrots you know just to make it different texture so this is my homemade mayonnaise with rhubarb and delicious vegetables from Jamie's garden so make sure you subscribe and you have alot of video more from me and better english of course. hi guys Jamie here click the link to head over to drinks tube and check out my first ever soft drink it's an amazing summer fruit punch, it's really refreshing full of flavour and really simple. Give it a go!