Our dear friend Stéphane Poussardin delights us this time with a salad ideal for making the most of the kitchen siphon that many of us have at home. It is a light, fresh salad to surprise at home and beat the heat in the healthiest way. We also thank Delicooks for their collaboration. So here is this recipe that we are sure you will love!
Ingredients
- 150 gr. of mató de trapo (creamy)
- 90 ml of cream at 35%
- 60 gr. of quince paste
- Hazelnut oil
- Maldon Salt
- 1 1/2l siphon
- 1 gas cartridge
For the honey and hazelnut vinaigrette:
- 60 gr. of honey
- 100 g. of hazelnut oil
- 3 tsp of toasted flax soaked raw in water for 5h
Fresh herb leaves:
- 8 mint leaves
- 8 dill leaves
- 8 coriander leaves
- 8 leaves Parsley French
- 8 lemon balm leaves
- 8 stevia leaves
- 8 polyol leaves
- 8 arugula leaves
- pansy flowers
- 1 medium sweet potato
- 100 gr. of violin squash
- 50 gr. of cooked and peeled chestnuts
Preparation
For the mató foam:
Blend the Mató with the cream and a little salt using an immersion blender, fill a siphon and put the gas cartridge.
For the honey and hazelnut vinaigrette.
Warm the honey in the microwave and gradually incorporate the hazelnut oil, add the flax with a little of its water to obtain a gelatinous vinaigrette.
Plating:
- Assemble the salad placing as a base the sweet potato baked with its skin and previously smashed, the squash shaped with the small Parisian scoop and boiled, the fresh herbs, the fried flower petals, the quince cut into small dice and a cloud of mató foam.
- Dress with the honey-hazelnut vinaigrette and Maldon salt.
- You can also add crumbled chestnut.
Comments
Carmen Fernández Merino said:
Los ingredientes son casi para tener una huerta en casa, imposible.