Prep
10 min
Total
10 min
Servings
4 serv.
One of my friends Xavier Calizi, a producer of citrons at Cape Corsica, had the good idea at the time to plant this type of lemon tree that produces his famous caviar lemons. He had sent me some, which gave me the opportunity to create an appetizer that is crunchy and enhanced by bursts in the mouth caused by the small pearls of lemon - for me a real treat
Ingredients for 4 servings
- 1 small caviar lemon with pearls removed using an escargot pick (for example)
- 4 slices of firm black radish
- 4 slices of pink radish
- 4 slices of toasted baguette
- A little arugula salad
- Some crushed almonds
- A few grains of fleur de sel
- Olive oil
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