Here is the recipe for traveler salad!

The traveler salad

Preparation : 20 minutes

INGREDIENTS FOR 4 PERSONS

  • 500g sweet potatoes
  • 100 g of arugula
  • 250 g of mascarpone
  • 1 lime (zest)
  • 1 pomegranate
  • 12 ruby ​​tomatoes
  • 6 pieces of round radishes
  • 2 lawyers
  • 1 orange zested, then dried and mixed
  • 1 punnet of veined watercress
  • 1 punnet of Lupine cress
  • 5 cl of olive oil
  • Salt
  • Pepper
  • Fleur de sel.

STEPS

  • Peel the sweet potato, cut it into nice even squares, fry in olive oil and season. Once cooked, keep it cool.
  • Blanch the arugula leaves in salted water. Drain and mix everything to obtain a smooth puree, cool it.
  • Work the mascarpone by adding the lime zest and the arugula puree. Season and set aside to cool.
  • Cut the pomegranate in half, collecting the seeds; Rubis tomatoes in half; sliced ​​radishes. Peel the avocados, cut them into quarters and dip half of them in the orange powder. Reserve everything.
  • On four plates, harmoniously arrange the sweet potato, tomatoes, avocados including the orange powdered one. Finish with pomegranate seeds, radish slices and microgreens (view the photo).
  • On the side of the plate, make a nice quenelle of chlorophyll mascarpone. A few drops of olive oil, a pinch of fleur de sel… and at the table!

A recipe from chef Laurent Bunel, with sun-drenched freshness, composed of “back from the market” products to discover at the Riviera restaurant at the Carlton Cannes hotel, 58, boulevard de la Croisette, Cannes (06). Reservation : 04 93 06 40 06 or
here

Leslie Benaroch

source site-8

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