Salad 21…31…41…
Ingredients
- Hazelnuts
- Gentilina lettuce leaves
- Butterhead lettuce leaves
- Valerian
- WatercressPoppy
- Dandelion
- Primrose leaves
- Spinach
- Trevisano chicory
- Trusset (insalata dei campi)
- Red beetroot leaves
- Beetroot leaves
- Tarragon
- Salad Burnet
- Sorrel
- Summer savory
- Marjoram
- Red mizuna
- Green mizuna
- Chinese mustard
- Chervil
- Red chickweed
- Celery
- Lovage
- Good King Henry
- Green shiso
- Red shiso
- Dill
- Raw fennel
- Nasturtium
- Red
- White
- Purple
- Orange
- Yellow
- Violet flowers
- Primrose flowers
- Borage flowers
- Bluebottle
- Chive flowers and garlic flowers
- Herb flavoured oil
- Barolo vinegar
- White and black sesame
- Nori algae finely chopped
- Katsobushi
- Candied ginger and its juice
- 500 grams tarragon
- 1 liter Occhipinti olive oil
- 200 grams amaranth seeds
- 13 grams instant dasci
- 1200 milliliters water
- Oil to fry
- 2 pieces of bamboo cooked in oven and cut into thin slices.
For the salad: 160 gr of mixed salad, composed of:
For the flowers: Marigolds:
For the dressing:
For the herb flavoured oil (large quantity):
For the amaranth chips:
For cooked bamboo:
Instructions
For the amaranth:
1) Cook the amaranth as a risotto with water and instant dashi for about 40 minutes without adding salt.
2) Once cooked, spread it out between two sheets of baking paper and let it dry. When dried, break it into irregular parts and fry in hot oil.
For the herb-flavoured oil:
1) Boil the aromatic herbs in the oil for less than a minute, wring them out and whirl them in a salad dryer.
2) Filter the oil with a colander and paper.
For the salad and the garnish:
1) Clean and wash all the herbs and leaves well.
2) Combine the salad and the dressing and present it on a plate.
3) Garnish with flowers and bamboo seasoned with sesame.