Vegetable and fruit stack, vinaigrette of fresh apple and lime juice, saffron biscuit with Vale de Arcaolive oil.
Vegetable and fruit stack, vinaigrette of fresh apple and lime juice, saffron biscuit with olive oil.
Ingredients and preparation of the saffron biscuit with olive oil
10 cl olive oil
35 cl water
40 g cornflour
5 saffron threads
Pepper and salt
Blend all the ingredients for a sufficiently long time. Fry the biscuits one by one in a pan on a high heat until the moisture has evaporated. Remove the pan from the heat and place the biscuits on some kitchen towel, keeping them warm.
Ingredients and preparation of the vinaigrette with apple juice
30 cl olive oil
10 cl freshly-squeezed juice of a green apple
Juice of 2 limes
Pepper and salt
Blend all the ingredients using the Bamix handheld blender.
Ingredients and preparation of the vegetable stack
100 g carrots in julienne
100 g celeriac in julienne, sprinkled with lemon
120 g very finely shredded green beans, blanched briefly
6 slices cucumber of 8 cm long
6 slices aubergine of 8 cm long
6 slices courgette of 8 cm long
1 large red pepper, peeled and cut into 6
6 rectangles of melon, the same size as the vegetables
6 slices of cooked beetroot
3 large peeled tomatoes, cut in two and deseeded
Fry the courgette slices in olive oil and add pepper and salt. Put them to the side on some kitchen paper. Repeat for the slices of aubergine and peppers.
Start the stack with a basis of cucumber, and stack raw and fried vegetables on top of each other. Add a bit of vinaigrette. End with the tomato and shape the stack into a rectangle.
Decorate the plate with vegetable coulis, flowers and seasonal herbs.