BOUQUET OF HERBS AND FLOWERS WITH OLIVE SAUCES
4 servings | 45 minutes | easy
BOUQUET OF HERBS AND FLOWERS WITH OLIVE SAUCES
4 servings | 45 minutes | easy
INGREDIENTS
A bunch
of chard
1
lettuce
A pair
of courgette flowers
A handful
of light green olives (e.g. Arbequina)
A handful
of dark green olives (e.g. Gordal)
A handful
of black olives (e.g. Kalamata)
Mint
Basil
Sage
Assorted fresh herbs
Assorted edible flowers
PREPARATION
1/
For the bouquet Clean the chard leaves thoroughly. Blanch them for 10 seconds in boiling water and stop cooking immediately in an ice water bath.
Remove the central stem from each leaf. Dry the leaves by spreading them on a clean cloth. Set aside on greaseproof paper.
PREPARATION
2/
Assembling the bouquet Place a chard leaf stretched horizontally; this will be used to wrap and hold the different elements of the bouquet. Place a piece of lettuce leaf, mint, basil, sage, edible flowers, courgette flower and fresh herbs of your choice on top. Once the bouquet is complete with the chosen ingredients, wrap the chard leaf around the stems so that it is firm and secure.
PREPARATION
3/
For the light green olive sauce: Blend the ingredients with a blender until you obtain a fine, homogeneous texture. Set aside.
For the dark green olive sauce: Blend with a blender until you obtain a fine, homogeneous texture. Set aside.
For the black olive sauce: Grind with a blender until you obtain a fine, homogeneous texture. Set aside.
Finish and presentation Dress the base of the dish with a few drops of olive oil and a pinch of salt. Also add a little oil and salt inside the bouquet, in the centre. Decorate with three dots of the olive sauces: one light green, one dark green and one black.
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