Different directions 1.0: Summer salad

After a beautiful fall and a hard winter it's finally time for the summer to come and show his face, And with a new season also come some new ingredients, flavours and smells. We already are getting some amazing bloodoranges and soon we will start getting some amazing strawberries and raspberries, the smell of fresh cut grass will be all over the place, Barbecues will start appearing in the gardens and fresh salads will pop on to the outdoor tables. that last one got me thinking. What is a good salad? A good salad can be anything? Some rocketsalad? Some green apple and beetroot, maybe some walnuts and a bit of honey and some olive oil. Well guess what? I'm gonna take this salad in a different direction! a new dessert has just been born!

Looking at does ingredients I asked myself the question why a salad which is persieved as a starter or a side dish can not be a dessert? The answer is simple, nobody knows because nobody has done it before. So it's up to me to prove that a salad can be a dessert.



First of all i made some rucola oil by infusing some fresh rucola in grapeseed oil and leave it for a few days, up to a week. After you find yourself getting a nice aromatic oil. Then I made some slices of green apple and let them confit overnight in some lemonsyrup, you dont want the apple to loose its acidety, so make sure the syrup is not to sweet.
After i did the same with some slices of beetroot but instead of using lemonsyrup i used applecider vinigar or balsamic vinigar. in this case i used the balsamic vinigar. On the plate is also some beetrootmeringue, green apple cremeux, honey chantilly and walutcrumbs. finishing off with a fresh quenelle of rucola sorbet and some drops of rucola oil. There it is, my sweet and sour version of a summer salad! enjoy!!!