Artichokes with olives
Cut the stems to 8 artichokes, remove the first few leaves, cut the base and tips of the remaining leaves, and cut the apples into strips. In a dish, sprinkle the juice of 1 lemon and 4 cuil. to s. walnut oil. Salt, pepper, and sprinkle with green olives.
Cut the ends of 12 asparagus. Cook for 8 min in boiling salted water. Drain, refresh under cold water, cut the stems into rings and reserve the tips. Peel and cut 1 avocado and 1 green tomato diced. Season with a vinaigrette of olive oil and Tabasco. Serve in glass cups and decorate with asparagus tips.
Cauliflower & arugula
Separate and rinse the florets of a cauliflower. On a dish, cut the apples into thin slices with the mandolin. Add 2 white onions, finely chopped with their green stems, 10 green olives, pitted and cut into slices. Emulsionnez 1 cuil. tablespoons of balsamic vinegar with 4 cuil. tablespoons of olive oil, salt, pepper. Pour over the carpaccio, then add a few rocket leaves and shavings of parmesan.
Cut 1 cucumber into noodles. Wash, peel and cut 250 grams of mushrooms into thin strips. Sprinkle the juice of 1/2 lemon. Sprinkle zest, grated, add 3 cuil. tablespoons fresh cream, salt and pepper. Mix, let stand for 1 h, cool, and sprinkle with chervil.
Wash 1 fennel bulb, cut into small dice. Cut the flesh of 1 papaya into cubes. Mix in a bowl 1/2 soy yogurt, 1 cuil. coffee sesame oil, 1 cuil. tablespoons of apple cider vinegar, 1 cuil. tablespoons of soy sauce, and pepper. Mix the sauce with the cubes of papaya and fennel. Place them in the circles. Remove from pan and then powder sesame golden.
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