Check Salad

Check Salad

Check Salad

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

March 30, 2012

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

0 HR 40 MIN

ingredients

Red basil
1 bunch
Lamb’s lettuce
4 bunches
Ficoidea glacialis
4 bunches
Garlic
12 sprouts
Marjoram
4 stalks
Chive
4 stalks
Lettuce
4 leaves
Thyme
4 stalks
sweet almonds
3 g, slivered
Mustard
8 leaves and 4 sprouts
Endive
4 leaves
Pine nuts
8
Purple cherry
4, blossom sprouts
Treviso radicchio
4 leaves
daikon
8 sprouts
Rosemary
4 needles
Small bok choy
4 leaves
Calvisius caviar
60 ml
Black Norcia truffle
1
Extra-virgin olive oil
To taste, from Liguria and Tuscany
Sesame oil
To taste
Provencal vinegar
To taste
Liquid salt
To taste
Tomato hearts
4 slices, with seeds

Preparation

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.

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

 

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