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