Tremblant Garden Salad

Ingredients

Yield:

1 serve

• • Roasted oyster mushrooms
  • 1 King oyster mushroom
  • Grape tomatoes
  • Micro-sprouts (cilantro, mesclun or mustard)
  • Baby red beets
  • Shaved rainbow carrot
  • Baby heirloom tomatoes
  • 1 egg yolk
  • Handful of celery leaves
  • Garlic
  • Salt & pepper

• Avocado Vinaigrette

  • 2 ripe avocados
  • Juice from 1 lime
  • Olive oil
  • Arugula, Italian Parsley
  • Salt/pepper

Preparation

Difficulty:

Medium 

 

Total Time:

1.5 Hours

1. 1. Marinate the King oyster mushrooms with lemon, olive oil, white wine, then grill it.
   2. 2. Make avocado dressing , peel avocado and cut in small pieces, emulsify with lemon juice, olive oil, egg yolk add the chopped Italian parsley, arugula, season to taste
   3. Blench and peel the baby beets, cut baby heirloom tomatoes in slices
   4. Confit the grape tomatoes for 8 mins at 350f with garlic, olive oil, salt & pepper

2. Building your Salad

   1. Spread the dressing in the middle of the plates
   2. Place the vegetables on top of dressing
   3. Add fleur de sel and cracked pepper on the vegetables
   4. Top it off with celery leaves and the micro-sprouts