Follow the recipe from the chef Michael Anthony

Warm vegetables salad

INGREDIENTS

- Vegetable stock
- Red wine vinegar
- 1 cipollini onion
- Butter
- Olive oil
- Salt, pepper
First garnish :
- 7 oz of black lentils
- 1/2 onion
- 1 carrot
- 1 oz of celery
- 1/4 leek
- 1 tsp of cut shallot
- 1 tsp of cut chive
Second garnish :
- 1 oz of red baby beets
- 1 oz of black radish
- 1 oz of watermelon radish
- 1 oz of breakfast radish
Third garnish :
- 1 oz of beets
- 1 oz of potatoes
- 1 oz of squash
- 1 oz of turnip
- 1 oz of carrots
- 1 oz of celery
- 1 oz of broccoli
Pesto yogurt :
- 1/2 oz of cilantro
- 1 tsp of toasted walnuts
- 1/2 oz of yogurt
Decoration :
- A few micro daikon
- A few red oak
- A few sliced radish
- A few sliced turnip
- A few celery leaf

LA RECETTE DU CHEF

For the puree, slice the cipollini onion and sweat it into a pan with butter. Season and add the vegetable stock. Cover with parchment paper. When cooked, soften with a little of olive oil.

Cook the lentils in the vegetable stock with the cutter onion, carrot, celery and leek. Add 4 tbs of puree. Add a few butter. At the end, add the shallot and the chive.

Cook the radishes and the red beets in vegetable stock with salt, a little red wine vinegar and olive oil. Add a few butter.

Cook the elements of the third garnish in vegetable stock with salt. Add a few butter.

For the pesto, blanch the cilantro and blend it with the other ingredients. Season.

Dress first the lentils in line on the plate. Complete in harmony. Sauce with the pesto. Finish with the decoration.

Starter for 4 persons
Preparation time : 1 h
Difficulty : Medium
Required Material :