Butterfly salad
- Starter
- medium
- 4
- 1 hour 30 minutes
PT1H30M
In this recipe Fabrizio Marino creates a dish far more picturesque than your average salad. Made from radicchio and cabbage leaves and adorned with all manner of exciting sauces and purées, this bold and bright vegetarian dish is a true feast for the senses.
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Ingredients
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Imperial
Pâté of cannellini beans
- 200g of cannellini beans, dried
- 40g of tahini
- 40g of extra virgin olive oil
- 1 pinch of chilli, chopped, or chilli powder
- salt
Carpaccio of radicchio with red wine
Carpaccio of green cabbage
Carrot purée
Cream of green leaves
Red wine reduction
- 40g of sugar
- 30g of water
- 50g of red wine vinegar
- 1l red wine, good quality
Almond and beetroot mayonnaise
- 200g of almond milk
- 8g of salt
- 25g of lemon juice
- 350g of sunflower oil, cold pressed
- 30g of beetroot purée
- salt
To serve
- toasted sesame oil
- olive oil, spicy
- sesame seeds
- sea salt
- chopped chives
- edible flowers
Method
1
Soak the cannellini beans overnight in water at room temperature
- 200g of cannellini beans, dried
2
The next day, drain, wash and cook the beans in a pressure cooker with fresh, unsalted water for about 13 minutes or until they become very soft
3
Once the beans are cooked, drain (reserving the cooking liquid) and set aside in a colander for about 1 hour
5
To make the carpaccio of radicchio, bring the wine, red wine vinegar, sugar and salt to the boil then add the radicchio leaves and blanch for 1 minute. Refresh in iced water with a dash of red wine vinegar to preserve the colour. Set aside until required
8
When the carrots are cooked through, blitz in a blender until a smooth purée is obtained
9
To make the cream of green leaves, blanch the leaves in boiling water for 1 minute, then refresh in iced water. Drain well and pass through a fine sieve
- 200g of celery, spinach, cabbage or mint leaves
10
Dissolve the cornflour in 30g of cold water. Place the purée in a saucepan, bring to the boil and add the cornflour paste, whisking until the mixture thickens. Allow to cool then season to taste
- 5g of cornflour
- 5g of salt
11
For the red wine reduction, dissolve the sugar in a little water in a small saucepan. Heat until the mixture reaches 121°C on a sugar thermometer, then add the vinegar and reduce by half. Add the wine and reduce by 3/4, it should be syrupy. Leave to cool
- 40g of sugar
- 30g of water
- 50g of red wine vinegar
- 1l red wine, good quality
12
Place the almond milk, salt and lemon juice in a bowl and blitz with a hand blender. Slowly add the oil and emulsify until you achieve a thick mayonnaise
- 200g of almond milk
- 8g of salt
- 25g of lemon juice
- 350g of sunflower oil, cold pressed
13
Add the beetroot purée and mix to combine. Season with salt to taste and check the acidity
- 30g of beetroot purée
- salt
14
To plate, place two drops of pâté on each plate, lay the carpaccio of cabbage and radicchio like butterfly's wings on top of the pâté and dress with the carrot purée, green leaf cream, sesame oil, spicy olive oil, salt and sesame seeds
- toasted sesame oil
- olive oil, spicy
- sesame seeds
- sea salt
15
Create a landscape by placing some drops of wine sauce and beetroot mayonnaise around the plate. Sprinkle over the chopped chives, decorate with edible flowers and serve
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