White Toque Passion Salad
6 oz Small Artichoke Bottoms
6 oz French Peas X-Fine
5 oz Peeled Fava Beans
3 oz X-Fine Asparagus Spears 4”
3 oz Mango Chuncks Grade A
3 oz Buffalo Mozzarella Pearls
1/4 cup Passion Fruit Coulis
1/8 cup Maille Vinegar White Wine
5 oz Pasta
5 oz Fresh Plum Tomato
3 oz Fresh Fenel
3 bunches Fresh Cilantro
0.5 oz Dried Morello Cherries
1/2 cup Olive Oil
1/2 Lime Juice
Orange Peel
2 Fresh Spring Onions
Salt & Pepper to taste
- 1. Slice the artichoke bottom and saute with olive oil. Cool down.
- 2. Cook the fava beans, peas and asparagus two minutes and cool down.
- 3. Cook the pasta and rinse in cool water.
- 4. Cut in julienne the tomatoes and fenel.
- 5. Dice the mango and morello cherries.
- 6. Blend all vegetables preparation above add the mozzarella pearls, the fresh cilantro chopped, spring onion chopped and some orange zest.
- 7. Make the vinaigrette by mixing the passion fruit coulis, olive oil and vinegar and lime juice.
- 8. Season the vegetable with the vinaigrette, add salt and pepper if necessary.
- 9. Place the salad 30 mn in the refrigerator before serving.
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