Summer Toast that Looks Good

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Summer Toast that Looks Good

Summer Toast that Looks Good

Number of persons

200 g ricotta cheese

1 sachet of mesclun

1 pinch of freeze-dried shallot

1 pinch of freeze-dried chives

4 thin slices of raw ham

20 g fresh peas

1 tomato

1 carrot

1 button mushroom

4 corn (or a small box of corn kernels)

1 beetroot

4 slices of black bread (rye bread)

1 tablespoon of pink berries

1 drizzle of olive oil

1 drizzle of balsamic vinegar

Preparation time: 20 min
Cooking time: 1 min
Step 1
Arrange the slice of black bread in the centre of the plate. Add on top a nice handful of salad, diced carrots, beetroot sticks, slices of mushrooms, tomato quarters and the mini cobs or a few grains of corn.
Step 2
In a bowl, mix the ricotta and herbs. Shape dumplings with two spoons and place them harmoniously on top of the salad (two dumplings per person), sprinkle with coarsely crushed pink berries. Arrange the Serrano roses in the same way.
Step 3
Boil the shelled peas for 1 minute and plunge them into ice-cold water to fix the colour.
Step 4
Sprinkle the salad with peas.
Step 5
Prepare a balsamic vinaigrette and flavour the salad at serving time.
Author's note
To be eaten well chilled, this salad is a visual and gustatory delight, while remaining very light.

I add my grain of salt

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