Ingredients for the Salad
- 1 romaine lettuce head
- 500g rocket salad
- 2 red oak lettuce leaves
- 1 bunch of chives
- 1 bunch of chervil
- 1 bunch of dill
- ½ bunch of radishes
- 2 orange carrots
- 2 purple carrots
- 2 yellow carrots
- 1 yellow zucchini
- 1 green zucchini
- 1 fennel bulb
- 80g of roasted pine nuts
- 80g of roasted einkorn
Ingredients for the Vinaigrette
- 45ml red wine vinegar
- 45ml sherry vinegar
- 6g salt
- 15g mustard
- 15g chopped shallots
- 4g chopped tarragon
- 20cl sunflower oil
- 10cl olive oil
Method
- Heat the oven and roast the pine nuts for 10 minutes at 150°C, turning twice for an even colour.
- Wash the lettuce and salad leaves.
- Cut the radishes, carrots, zucchinis and fennel into approximately 2mm thick shavings using a mandolin. Plunge them in iced water.
- Make the herb salad by combining the herb leaves and sprigs (keep the stems to create a delicious herb oil).
- For the vinaigrette, mix the vinegars with the salt until dissolved, add the mustard, then the oils, the shallots and the tarragon.
- Drain the vegetables and then mix in a bowl mix together with the herb salad and the roasted pine nuts.
- Season with the vinaigrette to your liking.
Anti-waste tip: Collect the stems of herbs, mix with grapeseed oil (3 bunches of stems / 50 cl of grapeseed oil). Pass through a colander and reserve away from the light. You can use this herbal oil to season your salads.
Recipe courtesy of Anthony Bisquerra chef of two-Michelin-starred restaurant La Table de l’Alpaga as well as L’Onyx bistro at the Alpaga, Megève.