Salad with crosnes {Noël vegan}
On attaque la suite des recettes de Noël vegan avec cette petite idée d’entrée de fêtes, une recette de salade composée aux crosnes. Pour ceux qui sont en train de se demander ce que sont les crosnes, ce sont bien les petits légumes blancs qui sûr la photo ressemble à des vers… souvenez-vous je vous en avais déjà parlé il y quelques années avec ces courges farcies. Alors ne vous inquiétez pas ce sont bien des légumes et pas des vers et même mon légume préféré de tout l’univers (oui, Yes, just that !), c’est en quelque sorte ma madeleine de Prout des fêtes de Noël. Bon, for those who still follow me and whom I have not lost along the way with all this blabla, so we're talking mixed salad today and I assure you that salad is far from being monotonous, you can even make a party recipe like here. Plus the salad is so beneficial’ because it’s light, those who have never seen satiety arrive at the end of the starter during the holidays throw the first stone at me, and it's a change from the traditional bite to the queen of Tata Josette !
So yes, I won't hide it from you, crosnes are not cheap but you don't need a lot of them in the recipe and what's more, I'm sure that you will discover a vegetable that you will love. We'll meet up on Sunday. I'm going to reveal an idea for a dish and I'm sure you'll be surprised. !
- 300 g of crosnes
- 1 curly salad
- The seeds of a pomegranate
- 15 nut
- 1 small bouquet of chervil
- 1 drizzle of walnut oil
- 1 drizzle of olive oil
- 2 tablespoons apple cider vinegar
- 1 pinch of salt
- 1 pinch of Espelette pepper
- Clean the crosnes then blanch them in boiling salted water 5 To 7 min. Drain and reserve.
- Wash the salad and chervil, crack the nuts and break the kernels into pieces then shell the pomegranate.
- Assemble the salad by mixing all the ingredients together then prepare the sauce by emulsifying the oils together, the vinegar, salt and chilli.
- Pour the sauce over the salad and serve !
Emilie
