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Le Cordon Bleu News, 04/30/2012
Seasonal market salad, crisp vegetables with herb jelly and baby beetroot, gourmand vinaigrette
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Recipe

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About this recipe

A completely vegetarian recipe which includes several different new season’s vegetables to welcome in the springtime. An herb jelly adds an extra touch of natural texture and flavor.

Recipe - Seasonal market salad, crisp vegetables with herb jelly and baby beetroot, gourmand vinaigrette

Serves: 6

Preparation time: 0 hour 45 minutes

In this recipe:

  • 5 different types of salad greens
  • Agar-agar
  • Crisp vegetables
  • Turnips
  • Yogurt

 

Ingredients

Principal ingredients
5 different types of salad greens
Herb jelly
150 ml vegetable stock
1 g agar-agar
1 bunch parsley
1 bunch tarragon
1/2 bunch basil
Crisp vegetables (5 different types)
6 baby new season’s carrots
6 baby new season’s turnips
12 French green beans
6 snow peas (mange tout)
salt
6 baby beets (beetroot)
100 ml vegetable stock
salt, pepper
6 red and yellow cherry tomatoes, peeled
Yogurt sauce
100 g yogurt
1 mild green chili finely chopped
50 g cucumber brunoise
Gourmand vinaigrette
25 ml lemon juice
20 ml sherry vinegar
salt, pepper
50 ml olive oil
50 ml grape seed oil
1/2 bunch chervil
Decoration
1 packet Dushi Button micro salad
1 packet Shiso® purple micro salad

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Method

  1. Wash the salad greens, set aside.
  2. Herb jelly: Mix the vegetable stock with the agar-agar and bring to the boil. Cool. Remove stems from the parsely and tarragon, set aside half the herbs for the vinaigrette. Remove stems from the basil and add leaves to the first half of the herbs. Roughly chop the herbs and add to the jelly. Cool over ice, transfer to 6 small jars; refrigerate.
  3. Crisp vegetables: Cook baby new season’s carrots, turnips, French green beans and snow peas separately in boiling, salted water. Place the beets in vegetable stock, cover and gently simmer until tender. Cool and drain beets, toss with other crisp vegetables. Season.
  4. Yogurt sauce: Combine the yogurt, chopped green chili and cucumber brunoise, check the seasoning, set aside.
  5. Gourmand vinaigrette: Combine lemon juice, sherry vinegar, salt and pepper. Add the oils; brush the crisp vegetables with the vinaigrette. Remove stems from the chervil and combine leaves with the reserved herbs, add to the vinaigrette.
  6. Serving suggestion: Place the jar of herb jelly on the plate with the crisp vegetables alongside. Place a little yogurt sauce on the plate alongside the jar of herb jelly. Toss the salad leaves in gourmand vinaigrette and place on the corner of the plate. Place a few Dushi Buttons on the crisp vegetables and Shiso® purple leaves on the yogurt sauce.

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