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Check Salad by Davide Scabin

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
40MIN

Ingredients

Red basil: 1 bunch

Lamb’s lettuce: 4 bunches

Ficoidea Glacialis: 4 bunches

Garlic: 12 sprouts

Marjoram: 4 stalks

Chives: 4 stalks

Lettuce: 4 leaves

Thyme: 4 stalks

Almonds: 3 g, slivered

Mustard: 8 leaves and 4 sprouts

Endive: 4 leaves

Pine nuts: 8

Cherries: 4, blossom sprouts

Radicchio: 4 leaves

Daikon: 8 sprouts

Rosemary: 4 needles

Bok choy: 4 leaves

Caviar: 60 ml

Black truffle: 1

Extra virgin olive oil: To taste, from Liguria and Tuscany

Sesame oil: To taste

Vinegar: To taste

Brine: To taste

Tomatoes: 4 slices, with seeds

Check salad recipe: chef Davide Scabin's interpretation of mixed salad, a easy and gourmet dish that fully reflects Combal.zero style.

Method
01.

Wash the herbs and the salad.

02.

Make a rectangle from the black truffle, about 20 x 6 x 3 mm in size.

03.

On a long plate, arrange the tomato heart atop a red basil leaf on a plastic spoon, the lamb’s lettuce and the ficoidea glacialis, with the garlic sprouts and the marjoram, the chive stalk, the lettuce leaf covered with almonds, the thyme, the mustard, the purple cherry blossoms, the endive topped with pinenuts, the Treviso radicchio with the daikon sprouts, the mini bok choy and the mustard sprouts.

04.

Finish with a spoonful of caviar and a rectangle of black truffle.

Spray with brine and create four drops to the left with the two different olive oils, the vinegar and the sesame oil.

Serve at 17 °C with chopsticks and an icy cold fork.
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