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Roasted cabbage, green apple, garlic, spices and bottarga

Salted

A nice and fresh salad.  Small bouquets of roasted cauliflower, green apple and cucumber seasoned with sour cream and roasted garlic.

Ingredients

Recipe for 4 persons

Salad

0.50 Unit(s)
Cauliflower
0.50 Unit(s)
Cucumber
1 Unit(s)
Granny smith apple
1 Pinch(es)
Espelette pepper

Vinaigrette

125 Ml
Sour cream
1 Head(s)
Garlic
10 Sprig(s)
Chives
1 Unit(s)
Lemon

Garnish

50 Gr
Pottarga
  • Salt and pepper
  • Olive oil

Preparation time: 45.00 min

Preheat your four at 425.00 °F

  • Preparation

    Make small bouquets with the cauliflower.  Cut the cucumber and green apple into small cubes.  Zest and juice the lemon.  Finely slice the chives.

  • Salad

    Drizzle the cauliflower with olive oil and season with salt.  Roast in the oven for roughly 25 minutes or until they are nice and golden as well as cooked through.  Set aside in the fridge.  Once cooled, combine with the cucumber and green apples.  Season with the vinaigrette as well as a bit of Espelette pepper.

  • Roasted garlic

    Cut the bottom of the garlic head off, drizzle with olive oil.  Wrap in aluminum foil and cook in the oven for roughly 30-40 minutes or until golden and tender.

  • Vinaigrette

    Mince the roasted garlic flesh.  Combine the sour cream, roasted garlic, lemon juice and zest and chives.  Combine well, season and set aside.

  • Plating

    Place the salad in your bowls.  Grate the Bottarga with a microplane or truffle slicer on top of the salad.

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