Salad "Vegetables and Fruits"
4 servings
60 minutes
The 'Vegetables and Fruits' salad is an exquisite and fresh mix of flavors that harmoniously combines the sweetness of fruits and the richness of vegetables. Its roots trace back to Russian cuisine, where natural, seasonal ingredients are valued. Avocado plays a key role here, creating a delicate puree and golden slices. Baked pears and apples add sweet softness, while pak choi and endive provide a crunchy texture. Beets and radishes enrich the color palette, while grapefruit refreshes with citrus notes. All this is complemented by a velvety sauce made from carrots and celery, refined oil, and spices. The dish delights not only in taste but also in visual splendor: it is topped with edible pansy flowers for an impressive presentation. Perfect for a light lunch or festive dinner.
1
Blend 280 g of avocado with lime juice, broth, 75 ml of olive oil, and Tabasco, then add salt.
- Avocado: 360 g
- Lime juice: 1 tablespoon
- Vegetable broth: 75 ml
- Olive oil: 75 ml
- TABASCO®: 0.3 teaspoon
- Salt: to taste
2
Peel the apples and pears, cut them in half. Brush with lemon juice, seal in a vacuum bag. Cook in sous-vide at 80 degrees for about half an hour.
- Royal Gala Apples: 2 pieces
- Conference Pears: 4 pieces
- Lemon juice: to taste
3
Slightly fry four large slices of avocado (if the fruit is very soft, the slices can be left raw) in a pan - without adding oil, as avocado is fatty enough.
- Avocado: 360 g
4
Quickly sauté pak choi in butter with minced garlic in a separate pan to maintain crispness.
- Pak Choi Salad: 4 pieces
- Garlic: 1 clove
- Butter: to taste
5
Cut the endive (purple) into four pieces and quickly sauté in olive oil. Deglaze the pan with balsamic vinegar.
- Endive: 1 piece
- Olive oil: 75 ml
- Balsamic vinegar: to taste
6
Blanch and cool the chard or leave it raw. Cut the core of the curly cabbage, chop, blanch, and fry. Roast the beet until soft, slice into small pieces. Blanch and slice the radish and daikon.
- Chard: 1 bunch
- Curly Kale: 1 piece
- Mini beets: 1 piece
- Radish: 4 pieces
- Green radish: 1 piece
7
Juice the carrots and celery through a juicer. Add meat jelly, pour into a saucepan, set over medium heat and reduce by three times. While stirring vigorously, add diced butter (25 g) to the hot sauce — the sauce should achieve an emulsion consistency. Season with vinegar, salt, and chili pepper.
- Carrot: 2 pieces
- Celery root: 0.5 piece
- Meat jelly: 2 tablespoons
- Apple cider vinegar: 3 tablespoons
- Chili pepper flakes: to taste
- Butter: to taste
- Salt: to taste
8
Place avocado puree in the center of the serving plates. Next, create a composition of vegetables and fruits. Dress with vegetable sauce.
- Avocado: 360 g
9
Sprinkle the salad with peeled grapefruit segments and decorate with edible pansy flowers.
- Grapefruit segments: 3 tablespoons