SALAD OF RAW RED CABBAGE WITH BOLETUS FLAKES AND CREAMED PINE NUTS

Fernando del Cerro
2009

 

INGREDIENTS (Serves 4):

Red cabbage:

1 red cabbage

Boletus flakes:

4 boletus edulis         

Creamed pine nuts:

1 part pine nuts

1 part water

Salt

Pine nut oil

Foie-gras vinaigrette:

3 parts foie-gras fat

A few drops of sherry vinegar

½ part of water

Others:

24 small, young spinach leaves

24 young oak leaf lettuce leaves

1 ripe pomegranate, seeded

 

 

PREPARATION:    

 

Red cabbage: One small, young red cabbage. Remove the first 4 leaves. Using a very sharp knife, cut off the top. Cut in half and slice very finely forming thin julienne strips.

 

Boletus flakes: Peel the boletus and clean. Cut into wafer-thin slices using an electric slicer. Soak in grapeseed oil for 2 h.

 

Creamed pine nuts: Mix all the ingredients and leave to stand for 12 h. Crush and strain through a fine strainer. Chill.

 

Foie-gras vinaigrette: Place ½ a foie-gras in a pan, melt over a low heat, strain through a fine strainer and mix all the ingredients. Set aside at room temperature.

TO SERVE:

Dress the red cabbage, spinach, oak leaf lettuce leaves, pomegranate seeds and boletus with the foie-gras vinaigrette. Drain a little and serve on a transparent bowl. Finish the dish with some creamed pine nuts.