Summer bean, asperagus and goats curd salad, truffled vinaigrette Recipe

Colourful salad perfect for a warm and bright summer day.

  • Preparation
    10mins
  • Cooking time
    5mins
  • Rest time
    0mn
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Ingredients

Pour people
  • Part one of the recipe
  • Goat cheese log(s) : 300 whole
  • Sichuan pepper : 2 Tsp
  • Water : 20 ml
  • For the vegetables
  • Green asparagus : 1 bunch
  • Pink radish(es) : 1 bunch
  • Broad bean pod(s) : 200 g
  • Mange tout : 200 g
  • Lamb's lettuce : 200 g
  • Whole hazelnut(s) : 20 g
  • For the vinaigrette
  • Black truffle oil : 20 ml
  • Olive oil : 80 ml
  • Sherry vinegar : 40 ml
  • Fine salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn

Method

  • 1. PART ONE OF THE RECIPE

    Using a pestle and mortar powder the sichuan pepper.

    In a food processor combine the goat cheese and pepper and blend together , add the water slowly until you get a smooth, mousse alike , paste .

    Keep refrigerated

  • 2. FOR THE VEGETABLES

    Wash the radishes and using a mandolin finely slice them.

    Crush the hazelnut in a pestle and mortar or using a knife but don't powder them.

    Wash the lamb lettuce.

    Remove the hard part of the asparagus stems using a knife so all of them are the same size .

    Using difference baskets or colanders cook the broad beans pods , around 2min, the asparagus around 3 min and the mangetout around 1 min, in the same pot of boling water. As soon as they are ready transfer them to a ice water bowl.

    Pick the broad beans out of their pods and remove the outer skin.

  • 3. FOR THE VINAIGRETTE

    Combine the salt ,pepper and vinegar in a bowl and slowly add the oils until fully incorporated.

  • 4. TO SERVE

    In a bowl combined together all the beans,lettuce, hazelnuts , radishes and vinaigrette .

    In a deep plate create a triangular frame using three asparagus, or ,if they are small,use four to create a square frame .Pile the salad and beans mixture in the middle a top with a quenelle of the goat curd.

Chef's tip

«Cool down the beans as soon as you can or they will lose the colour.»

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