LATE WINTER BLOOMING SALAD

It blows like an air spring today, the buds point their nose, the birds sing, some flowers have even hatched, yet, spring, its new vegetables and its gourmet fruits are still far away. The transition periods between two seasons are often very frustrating in the kitchen. We are already looking into the new season, we want this new energy, this new rhythm, but the available plants call us to patience. With this recipe I suggest you dive into the freshness and lightness of spring while using winter products. For this, a few tricks: thin and light cuts, crisp with delicacy, floral shapes and an absolutely divine sauce with floral and mesmerizing neroli (the chic little name of orange blossom),
This recipe was created for the first edition of The Vegetable Newsletter, and if you have subscribed to it, you have probably noticed that my wish to send you a monthly newsletter is a little dropped after this first edition. The reasons are unfortunately as mundane as everyday life: professional projects that took a little more time and space than expected, small health problems that forced me to slow the pace, unforeseen joys in my personal and family life that take up a lot of my free time since the beginning of the school year. The first edition of the newsletter had asked me not far from a week of work, I realized that it was therefore difficult to continue at this rate, even reducing to 2-3 days. So I’m looking at how to offer you this monthly meeting and this exclusive content without it blocking me a time which unfortunately I do not have (a new book is in preparation and it occupies almost all my working time in this moment!). In short, all this to tell you that the new version of The Vegetal Newsletter will arrive a little before spring and this time, for good! (To subscribe, the link is on the right of the blog.) And now at the table with this delicious flowery recipe! all this to tell you that the new version of The Vegetal Newsletter will arrive a little before spring and this time, for good! (To subscribe, the link is on the right of the blog.) And now at the table with this delicious flowery recipe! all this to tell you that the new version of The Vegetal Newsletter will arrive a little before spring and this time, for good! (To subscribe, the link is on the right of the blog.) And now at the table with this delicious flowery recipe!

 

For 4 People 

BLUE MEAT RADISH FLOWERS, APPLE, CITRON AND NEROLI SAUCE

INGREDIENTS:

  • 1 big radish blue meat
  • 1 big tart apple
  • 1 tsp lemon juice
  • 1 small citron
  • Sansho ground (Japanese pepper)
  • Neroli sauce :
  • 1 tbsp sweet mustard
  • 4 tablespoons of cider vinegar
  • 2 tablespoons orange marmalade
  • 2 tablespoons orange blossom
  • 6 tablespoons of oil with a neutral taste

INSTRUCTIONS:

    1. Slice the radish and the apple on the mandolin to obtain thin transparent and soft washers.
    2. Lemon apples so that they do not oxidize.
    3. Fold the slices of radishes and apples in half and roll them into cones to form the “flowers”. Arrange on the plates.
    4. Finely slice the citron to the mandolin to obtain small ribbons, roll them to obtain mini cones / flowers, and arrange 5 or 6 on each plate in the middle of radish and apple flowers.
    5. Mix the ingredients of Neroli sauce without oil in a personal blender or mini-blender. Add the oil and mix to emulsify well.
    6. Pour the sauce gently on the flowers, sprinkle with a little ground Sansho and enjoy without delay.

The slices can be sliced ​​a few hours before and kept separately on plates filmed cool. The sauce can be kept for several days in a fresh jar and will go well with salads and raw vegetables. You can replace the radish blue meat with red meat or another large sweet radish or with roe kale. You can replace the citron with some zest of lemon and Sansho with Sichuan pepper.

 

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