Recipe: Salad of glasswort, endives and candied peppers

Name: Salade de salicornes endives et poivrons confits
Prep time: 15 min
Total time: 15 min
Yield: 4 portions
Ingredients: vinaigrette à la japonaise.On n'hésite souvent a mélanger les salades ,pourtant essayez celle ci et vous me direz(sourires).300 g de salicornes jeunes sans squelettes2 endives bien fermées et bien blanches50 g de poivrons confits taillées en lanièresvinaigrette2 cuillers à soupe de vinaigre de riz1/2cuiller à café de wasabi(pâte)juste un peu de sel2 cuiller à soupe d'huile de colza

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Starters

Prep 15 min

Total 15 min

Servings 4 serv.

Ingredients for 4 servings

Japanese vinaigrette.

You often hesitate to mix salads, yet try this one and you'll tell me (smiles).
300 g of young glasswort without skeletons
2 tightly closed and very white endives
50 g of candied peppers cut into strips
vinaigrette
2 tablespoons of rice vinegar
1/2 teaspoon of wasabi (paste)
just a pinch of salt
2 tablespoons of rapeseed oil

Step-by-step directions

1- Rinse your glasswort under water and drain.

2- Remove the base of the endives, wipe them and cut the top at approximately 6cm (for decoration) and the rest into slices of 2 to 3 cm approximately

3- Prepare your vinaigrette in a salad bowl, the rice vinegar then the wasabi and a pinch of salt, whisk together then add the rapeseed oil and whisk again lightly.

4- 10 minutes before eating pour all the endives, glasswort and peppers, mix well then taste, arrange on very cold plates first your endive petals keeping the small cones from the top then in a dome build your salad finishing with your small cones in the middle keep cool until serving.

Endives Salades Japonaise Passe-pierres Salicornes Salade composée originale