White Toque Passion Salad

White Toque Passion Salad

6 oz Small Artichoke Bottoms

6 oz French Peas X-Fine

5 oz Peeled Fava Beans

3 oz X-Fine Asparagus Spears 4”

3 oz Mango Chuncks Grade A

3 oz Buffalo Mozzarella Pearls

1/4 cup Passion Fruit Coulis

1/8 cup Maille Vinegar White Wine

5 oz Pasta

5 oz Fresh Plum Tomato

3 oz Fresh Fenel

3 bunches Fresh Cilantro

0.5 oz Dried Morello Cherries

1/2 cup Olive Oil

1/2 Lime Juice

Orange Peel

2 Fresh Spring Onions

Salt & Pepper to taste

  • 1. Slice the artichoke bottom and saute with olive oil. Cool down.
  • 2. Cook the fava beans, peas and asparagus two minutes and cool down.
  • 3. Cook the pasta and rinse in cool water.
  • 4. Cut in julienne the tomatoes and fenel.
  • 5. Dice the mango and morello cherries.
  • 6. Blend all vegetables preparation above add the mozzarella pearls, the fresh cilantro chopped, spring onion chopped and some orange zest.
  • 7. Make the vinaigrette by mixing the passion fruit coulis, olive oil and vinegar and lime juice.
  • 8. Season the vegetable with the vinaigrette, add salt and pepper if necessary.
  • 9. Place the salad 30 mn in the refrigerator before serving.
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