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