A light and balanced starter

People :

4

Preparation time :

1h

Difficulty:

Media

Description

Esta publicación está disponible en: es

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
  1. Wash and trim all the vegetables and mushrooms.
  2. Boil the carrots, beets, broccoli, asparagus, peas and beans separately in plenty of salted water until they are al dente.
  3. Drain and place in ice water until they have cooled down then place on absorbent paper.
  4. Use a mandolin to slice the courgette and radishes and set aside.
  5. 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.
  6. 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.
  7. Reserve the oil for the vinaigrette allowing it to cool down.
  8. 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.
  9. Sauté the mushrooms in a skillet over a high heat with the AVOE, season and set aside.
  10. Make the vinaigrette with 8 tablespoons of the oil from the confit of artichokes, lemon juice to taste, salt and pepper.
  11. Beat until it turns into a smooth sauce.
  12. Cut the onion into thin julienne slices.
  13. Place all the ingredients except the ham into a large serving bowl add the vinaigrette and mix.
  14. Serve the salad with shavings of Iberian ham.

Additional information

People :

4

Preparation time :

1h

Difficulty:

Media