Description
Esta publicación está disponible en:
Ingredients
- Lettuce sprouts
- 8 mini carrots
- 1 courgette
- 4 radishes
- 8 mini beetroot
- 1 fresh red onion
- Broccoli sprouts
- 8 green asparagus
- 8 cherry tomatoes
- 150 gr of morels
- 100 gr of fresh shelled peas
- 100 gr of fresh shelled broad beans
- 4 large artichokes
- Peppercorns
- 1 sprig fresh rosemary
- 160 gr of iberian ham shavings
- AOVE (Extra Virgin Olive Oil)
- Juice of 1 lemon
- Salt and pepper
Preparation
- Wash and trim all the vegetables and mushrooms.
- Boil the carrots, beets, broccoli, asparagus, peas and beans separately in plenty of salted water until they are al dente.
- Drain and place in ice water until they have cooled down then place on absorbent paper.
- Use a mandolin to slice the courgette and radishes and set aside.
- Cut the artichokes into quarters. Take a saucepan and add the black peppercorns, 1 sprig of Rosemary and the artichokes then cover with the AOVE.
- Heat the oil to 80 degrees and, confit the leaves until the artichokes are tender. Drain well and blot the excess oil with paper towels.
- Reserve the oil for the vinaigrette allowing it to cool down.
- Make a small cut in the cherry tomatoes, blanch in boiling water for 1 minute, drain, then place in ice water, peel and set aside.
- Sauté the mushrooms in a skillet over a high heat with the AVOE, season and set aside.
- Make the vinaigrette with 8 tablespoons of the oil from the confit of artichokes, lemon juice to taste, salt and pepper.
- Beat until it turns into a smooth sauce.
- Cut the onion into thin julienne slices.
- Place all the ingredients except the ham into a large serving bowl add the vinaigrette and mix.
- Serve the salad with shavings of Iberian ham.
