Crispy Yacon with orange, basil pistou, za’atar, curly lettuce & blueberries

We’re Smart by Frank Fol – The Vegetables Chef®

Serves: 4 persons
Course: Starter
Preparation time: 20 minutes
Techniques: Raw, Freeze drying

Ingredients

  • 2 oranges
  • 1 medium red Morado yacon
  • 40 g curly lettuce or mizuna
  • 20 g freeze-dried blueberries
  • 4 sprigs fresh pistou basil
  • Olive oil
  • Freshly ground black pepper
  • Coarse sea salt
  • Za’atar powder, to taste

Preparation

Yacon

  • Peel the yacon and slice into fine rounds using a mandoline.
  • Place in ice-cold salted water and let rest.
  • After 30 minutes, drain, pat dry with kitchen paper, and season with za’atar, sea salt, and a few drops of olive oil.

Salad mix

  • Pick and wash the curly lettuce (or mizuna).
  • “Supreme” the oranges (peler à vif): remove peel and pith, then cut the segments free with a sharp knife. Collect the juice as well.

Finishing

  • Toss the lettuce, orange segments, and crispy yacon together. Season with salt, pepper, olive oil, and a little of the orange juice.
  • Divide over plates and garnish with pistou basil and crushed freeze-dried blueberries.

    💡 Tip: Fresh blueberry vinaigrette can be used instead of freeze-dried berries for a juicy alternative.
     
Crispy Yacon with Orange, Basil Pistou, Za’atar, Curly Lettuce & Blueberries