HEART WITH FLOWER PETALS Recipe
of Marc Meneau, Chef of L'Espérance in Saint-Père-sous-Vézelay,
(extract from the book " Les salades, du potager à
l'assiette " - Editions Minerva,
adapted by StarChefs)
4 small blond lettuces
4 pansy flowers
6 nasturtium flowers
1 coffee spoon of parsley
1 coffee spoon of chervil
8 big stems of chive
Delicately clean each salad by opening the leaves without
separating them. Strain upside down on a cloth. Remove the
lettuce core as well as the first leaves.
Prepare the vinaigrette.
Place each lettuce on a plate, spray the vinaigrette on the
leaves, decorate with the flower petals, parsley and chervil,
and plant the chive stems in the lettuce heart.
Serve the left over vinaigrette in a sauce boat.
6 tablespoons of peanut oil
2 tablespoons of walnut oil
3 tablespoons of old wine vinaigrette
2 pinches of salt
6 turns of white peppermill
One can add grilled hazelnuts or almonds around the salad,
but it is then necessary to replace the walnut oil with hazelnut
or almond oil.