0.5 kg baby zucchinis
0.5 kg baby leeks
1 hakusai
1 red chard
1 purple chard
a pinch of black pepper
a pinch of sea salt
0.05 ml olive oil
For the vinaigrette
0.06 ml olive oil
0.02 ml red wine vinegar
a pinch of sea salt flakes
PREPARATION
1- Hang over The Beast hakusai, green, red and
purple chard, so you get a slightly smoked before
cooking. Let them smoke for about 30 minutes.
2- Dress zucchinis and leeks with olive oil, sea salt
and black pepper.
3- Grill zucchinis and leeks for about 15 minutes
each side, until you get a nice brown.
4- Hook off the leaves and burn them over a piece of
ember of firewood. Make sure to get a
slightly smoke, but still crunchy.
5- For the vinaigrette, mix red wine vinegar, olive oil,
sea salt flakes, and emulsion it.
6- Spread olive oil over the leaves and cut the stems.
7- For the plating: interleave green, purple and red
chard, add some garlic infusioned with olive oil,
dress with the vinaigrette, thyme, and finish with
zucchinis and leeks.
Disclaimer
Product specifications, features, and appearance may change without prior notice. Actual products may vary slightly from the images shown due to ongoing improvements or variations in materials and finishes.