Vegetable and Fruit Salad
⏳ Time
1 hour
🥕 Ingredients
25
🍽️ Servings
4
Description
Vegetable and Fruit Salad
Ingredients
- Avocado - 12.7 oz
- Lime Juice - 1 tablespoon
- Chicken Broth - 2 fl oz
- Olive Oil - 2 fl oz
- TABASCO® - ¼ spoons
- "Royal Gala apples" - 2 pieces
- Conference Pear - 4 pieces
- Grapefruits - 3 spoons
- Meyer Lemon Juice - to taste
- Chard - 1 bunch
- Endive - 1 piece
- Pak choi salad - 4 pieces
- Yellow Beets - 1 piece
- Radish - 4 pieces
- Radish - 1 piece
- Garlic - 1 clove
- Carrot - 2 pieces
- Balsamic Vinegar - to taste
- Kale - 1 piece
- Meatballs - 2 spoons
- Celery salt - ½ pieces
- Chili Flakes - to taste
- Butter - to taste
- Apple Cider Vinegar - 3 spoons
- Salt - to taste
Step by Step guide
Step 1
Blend 280 g of avocado with lime juice, broth, 75 ml of olive oil, and Tabasco, then season with salt.
Step 2
Peel the apples and pears, then cut them in half. Brush with lemon juice, seal in a vacuum bag. Cook in a sous-vide at 176°F for about half an hour.
Step 3
Lightly sauté four large slices of avocado in a skillet (if the fruit is very soft, you can leave the slices raw) — you can do this without adding oil, as avocado is quite fatty.
Step 4
Quickly (to retain its crunch) sauté bok choy in a separate pan with butter and minced garlic.
Step 5
Cut the endive (purple) into four pieces and quickly sauté in olive oil. Deglaze the pan with balsamic vinegar.
Step 6
Blanch the Swiss chard and cool it down or leave it raw. Remove the core from the curly kale, chop it, blanch, and then sauté. Roast the beets until tender, then slice them into small pieces. Blanch the radishes and daikon, then slice.
Step 7
Juice the carrots and celery using a juicer. Add the meat jelly, transfer it to a saucepan, set it over medium heat, and reduce it by two-thirds. While stirring vigorously, add small pieces of butter (25 g) to the still hot sauce — it should achieve an emulsion-like consistency. Season with vinegar, salt, and chili pepper.
Step 8
Place the avocado puree in the center of the serving plates. Next, arrange a composition of vegetables and fruits. Drizzle with a vegetable dressing.
Step 9
Garnish the salad with peeled grapefruit segments and decorate it with edible pansy flowers.
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