Picasso Style Salad
⏳ Time
10 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
Now that all the preparations are done, we can finally get to the creative part: mixing and tasting. Any combinations and experiments within this dish are welcome. I really enjoyed the combination of chili, celery, and olives when dipped in sweet balsamic sauce. Well, it's all in your hands: a fork, a knife, and a light feeling of hunger.
Ingredients
- Green Butter - to taste
- Arugula - to taste
- Olive Oil - 6 tablespoons
- Balsamic Vinegar - 0.1 oz
- White Balsamic Cream - to taste
- Pickled Eggplant with Peppers - 3 pieces
- Pitted olives - 2 pieces
- White Part of Leek - 1 piece
- Sun-Dried Tomatoes - 2 pieces
- Parmesan Cheese - to taste
- Paprika - to taste
- Truffle Oil - to taste
- Dijon Mustard - ¼ teaspoon
- Marinated cherries - 4 pieces
- Celery stalk - 2.1 oz
Step by Step guide
Step 1
Lay out the leaves of regular lettuce (the main thing is that they are beautiful, as it is quite difficult to find both tasty and beautiful ones). It is best to use dried leaves; otherwise, all their fluffiness and crunchiness will be lost.
Step 2
Next to it, place a neat handful of arugula.
Step 3
Mix a small amount of balsamic vinegar and olive oil (in a 1/3 ratio) and spray the leaves with small droplets.
Step 4
Heat a little olive oil in a pan and sauté the rings of leek until soft (but not browned): they should be about 0.5 cm thick (it is important not to damage their structure and not let them fall apart into separate rings).
Step 5
Take 4 cherry tomatoes. Squeeze balsamic sauce (not vinegar) onto a plate — about ¼ teaspoon each. You should have 4 fat droplets to which the cherry tomatoes will stick. One of the tomatoes can be left on the vine and cut almost to the base, then insert a few arugula leaves into it.
Step 6
In front of the tomatoes, lay out fresh half-moons of celery (in the photo, they are under the peppers) — I have 3 of them, just like the small tomatoes.
Step 7
On the celery, place the pickled chili peppers (this is optional. I got mine from Italy, but I think similar ones are sold in Moscow as well, though they are not always available, and not everyone likes spiciness).
Step 8
Now for the finishing touches: cut the olives in half and place them next to the tomatoes, and next to them, arrange the rings of leek.
Step 9
As an addition, I placed sun-dried tomatoes (without oil!) and crumbled cheese on the arugula (the cheese should be hard and preferably good; otherwise, it’s better to skip it).
Step 10
I decorated the empty center of the plate with paprika and added a few drops of truffle oil on top (it creates extraordinary swirls that beautifully complement the geometric shapes of the other ingredients). You can also add a little grainy mustard there.
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