This summer Stéphane Raimbault has decided to put forward a wonderfully fresh dish: “Summer Niçoise style Lobster Salad” - a dish that looks superb and is easy to make. And the secret ingredient? Anchovy juice, which gives the salad just that bit more soul. Bon appétit!
“Summer Niçoise style Lobster Salad”
Crudités, Quails Eggs, Botargo, Olives, Truffles and Ceps
Serves 4 people
Lobster which has been boiled for a short time until the flesh becomes translucent.
Botargo cut into thin strips, taking care to remove the wax coating.
Summer Truffles sliced with a mandolin slicer.
Tomatoes halved then finely sliced.
Lettuce/ Endive/ Cos lettuce/ Rocket/ Batavia/ Radicchio
Pitted Caillette Olives from Nice
Finely sliced Lebanese cucumbers, leaving the skin on
Bordeaux Ceps cut into fine slices
Halved Quails eggs with an olive on top of the yolks
Finely chopped salad onions.
Small, split broad beans
Finely chopped radishes
Finely chopped celery
Finely sliced salad red peppers
Wild garlic flower for decoration
Beetroot, radish and onion sprouts for decoration
For the seasoning:
A sufficient quantity of olive oil, basil oil, balsamic vinegar, salt, pepper and finely chopped garlic.
Chef’s tip: add a few drops of anchovy juice (found in fine grocers stores.)
Place a 16cm biscuit cutter in the middle of a plate and line the edge with the thinly sliced tomatoes so as to form a crown.
Cover the centre of the biscuit cutter with the various lettuce leaves seasoned with a few drops of olive oil.
Then place all the other ingredients (the Quail eggs, cucumbers, red peppers, radish, celery, salad onions, small broad beans, botargo and ceps) to give an effect as harmonious as possible.
Decorate with a few beetroot, radish and onion sprouts.
Add a trickle of olive oil and a few drops of anchovy juice.
Highlight the area around the biscuit cutter with a trickle of basil oil, a drop of balsamic vinegar, and a pinch of sea salt and pepper.
Lastly, carefully take out the biscuit cutter and serve with a bottle of vinaigrette so that everyone can dress the salad according to taste: use fine salt, pepper mill, red wine or Sherry vinegar and AOP olive oil
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