La Recette

FOR THE SALAD

Ingredients:
2 small beet root
1 big carot
small,fine leaves of lettuce -thime leavs

Preparation:
1. Rolling the bulbs in silver foil and bake it for 4 hours at 85ºC .when they cool
2. Cut them in small "funky" pieces (no bigger than 2 cm)

FOR DE OLIVE YOGURT EMOLSION

Ingredients:
50gr οvine yogurt
120gr "greek" yogurt
150gr black olives
5ml sojia sause
1gr paprica
salt
150ml olive oil

Preperation:
1. Remove the core from the olives and sprinkle them untill they became smooth.
2. Add one by one all the ingredients until emolsioning.

FOR THE JAVA BEAN EMOLSION

Ingredients:
200gr fava bean
1 small red onion
50 ml fresh lemon
Juice
300ml olive oil
3gr salt

Preperation:
1. Blanch the fava beans in boiling water for 10 seconds and cool them in cool water boil the beans with the onion for 2 hours.after they boil let them cool.
2. Take out the onion, sprinkle them with the lemon juice and add the olive oil.

Serve:
1.Place consecutivery the two emolsions in a wavy way.
2.mix the bulb pieces with some drops of olive oil and the thime leaves,place them consecutivery on the emolsions.
3.sprey the lettuce leaves with drops of white balsamic vinegar and sea salt.