Raw broccoli tartare with goat cheese & summer savory vinaigrette, sautéed chanterelles and pea cress
Serves 4 persons
Goat Cheese Vinaigrette
- 150 g fresh goat cheese
- 1 tsp finely chopped fresh summer savory
- Rapeseed oil
- A dash of water
- Freshly ground black pepper
Mix the goat cheese with the summer savory, 4 tablespoons of water, 2 tablespoons of rapeseed oil and freshly ground black pepper until smooth.
Vegetables
- ½ head of broccoli
- 250 g chanterelle mushrooms
- 1 punnet of pea cress
- Freshly ground black pepper and sea salt
- Peanut oil
Brush off any sand from the chanterelles, trim if necessary, and sauté them in peanut oil. Season with pepper and sea salt.
Finely chop the raw broccoli and spread it on a serving plate. Top with the sautéed chanterelles, spoon over the goat cheese vinaigrette and finish with the fresh pea cress and edible flowers of summer savory.
TIP!
Broccoli is an exceptionally healthy vegetable, rich in sulforaphane, indole-3-carbinol, and vitamin A. However, these compounds degrade when broccoli is cooked or frozen. For maximum benefit, try using it raw in your plant-based creations.
Used culinary technique :
