- Vegetables according to market:
- - Round zucchini
- - Zephyr zucchini
- - Gold Rush zucchini
- - Pink radish
- - Red radish
- - Multi-coloured carrots
- - Raw red new beet
- - Runner bean
- Rocket mash:
- - 500g of rocket
- - 2 bunch of basil
- - 1 garlic clove
- - Olive oil
- Siphon:
- - 20 cl of full cream
- - 2 yogurts
- - 200g of rocket mash
- - Salt and sugar
- Olive Sauce:
- - 500g of pitted black olive
- - 16 cl of olive oil
- - 1 cl of caper juice
- - 80g of caper
- - 6 cl of water
- - 2 garlic clove
- Anchovy mash:
- - 100g of salted anchovy
- - 10 cl of milk
- Olive mayonnaise:
- - 1 yellow egg
- - 2 table spoon of anchovy mash
- - 2 spoon of Dijon mustard
- - Juice of ½ a lemon
- - 25 cl grape seed oil
- - Sugar
- Plating:
- - 120g of smoked salmon
- - Coriander flower
- - Rocket flower
- - Curly red mustard flower
- - Borage flower
- - Fennel flower
- - Camomile
- - Mizuna sprouts
- - Turnip sprouts
- - Leek sprouts
- - Fleur de sel
- - Olive oil
- - Basil oil
Garden of vegetables, foam of rocket, olive mayonnaise
Kei Kobayashi
9th February 2016
Garden of vegetables, foam of rocket, olive mayonnaise
Garden of vegetables, foam of rocket, olive mayonnaise
Ingredients
Method
Prepare all the vegetables in pieces, shaving, raw or barely cook.
Wash the rocket and the basil leaves plucked off. Sweat with olive oil, mix with garlic pricked on a fork and leave it in. Cook covered, leave it cool down quickly. Mix and whisk with olive oil then put through Chinese sieve.
Mix the mash rocket with other ingredients. Put on a siphon with 2 canisters. Gas and keep refrigerate.
Mix all the ingredients together for 5 min, until having a homogeneous mash and leave aside.
Put the anchovy and the milk in Thermomix. Mix for 5 min at 80°C. Put through Chinese sieve.
Do a mayonnaise and loosen with olive sauce and season it with the rest of ingredient. Keep it refrigerate.
On the plate, put some anchovy mash and olive mayonnaise, then on top, a piece of smoked salmon, season with fleur de sel and a dash of olive oil. Siphon the rocket. Dress the vegetables based using big pieces and finish assembly with shavings, flowers and sprouts.
Finish by pouring a trickle of basil oil all around the base of the salad.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
