Salad of Staghorn Plantain, Arugula and Beet Leaves

(107 votes)
Total Time Icon
Total time: 25 min
Preparation Time Icon
Prep time: 25 min
Yield Icon
Enough for 2 people

πŸ“ Ingredients

3 slices Cheese (soft goat cheese in brine)
6 Flowers of pumpkin
1 tablespoon Pine nuts
1 teaspoon Coriander greens finely chopped
1/2 teaspoons Sumac
some Arugula
some Plantain (staghorn)
some Cream
6 leaves Sage
10 leaves Beet young
10 bulbs Beet halves (mini tubers)
3 tablespoons Flour (tempura)
some Water ice cold
6 leaves Lemon balm (golden balm) 6 edible chrysanthemum leaves
  Oil for frying
1 tablespoon Vinegar (raspberry vinegar)
1 tablespoon Balsamic vinegar
some Salt (Feur de Sel)

🍽 Instructions

Stuffed squash blossoms:

Blanch the stems or sepals of the squash blossoms for a few seconds.

Roast the pine nuts without fat.

Mix the goat cheese with some cream to a soft paste, add sumac and coriander.

Carefully open the squash blossoms and remove the stigmas. Using a small spoon, spoon some of the cheese cream into the center of the flower and gently fold the petals around it – lightly pressing into shape.

Refrigerate until ready to serve.

Salad: Wash and dry the lettuces, and blanch the beet briefly. Mix the tempura flour in cold water and let it swell.

Dip the dry herb leaves in the tempura batter, drain and deep fry in the oil until golden. Sprinkle with fleur de sel.

Arrange the salads on plates as desired, cut the beet in half and add.

Put on the tempura and the squash blossoms.

Drizzle with balsamic vinegar and raspberry vinegar and sprinkle again with fleur de sel.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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