SPROUTING BROCCOLINI & RADICCHIO SALAD
Prep time 40 minutes + 2 hours infusion
sprouting broccolini & radicchio
2kg sprouting broccolini 1 radicchio
300ml olive oil
200g pommery mustard
2 chillies, sliced salt for seasoning
1.1 Blanch the sprouted broccolini and radicchio in salted boiling water for 2 minutes, before placing them into a bowl of ice water.
1.2 After 30 minutes, pat the vegetables dry and set aside.
1.3 Mix oil, mustard and sliced chillies, before tossing in sprouted broccolini and radicchio.
2.1 Slice peaches before juicing the trimmings. Put the sliced peaches and juice in a vacuumed bag and chill it for two hours.
2 cloves of garlic
3 sprigs of thyme
10ml olive oil
3.1 Cook garlic and thyme till slightly golden brown.
3.2 Add anchovies and cook till they break apart.
3.3 Then add cream, milk and potatoes.
3.4 Cook till potatoes become soft, then blend and strain through a fine strainer.
3.5 Finish the dip by mixing in olive oil.
4.1 Plate according to picture, or as desire.
“It’s always better to blanch the broccolini and radicchio in boiling salted water to keep the colours. Be careful not to overdress the salad, this will keep it crisp and fresh.”