Strawberries, cherry tomatoes and celery on basil cream, mint and bread croutons

Written by admin. Posted in Cold starters, Salads, vegan and vegetarian recipes

Cuisine: Vegan
Category: Cold starter
Ingredients for 4 servings:
2 slices of whole wheat bread
Cherry tomatoes or Datterini tomatoes 125 gr
Strawberries 125 g
Green Celery 50 gr
1 Granny Smith apple
Caper flowers 10 gr
1 lemon (Grated lemon zest as needed)
Fresh mint leaves 25 g
Fresh basil leaves 100 gr
Shelled nuts 60 gr (walnuts, almonds, pine nuts etc.)
Extra virgin olive oil as needed
Salt and pepper as needed
Fragole pomodorini e sedano su crema di basilico, menta e pan crouton
Cut the bread into cubes and toast it in the oven with extra virgin olive oil.
Wash the cherry tomatoes, blanch them in boiling water for a few seconds and cool them in ice water. Peel them and keep aside.
Clean and wash the strawberries in cold water, add them to the cherry tomatoes and season with salt, pepper and extra virgin olive oil.
Peel the celery and cut into julienne strips. Soak in ice water until serving.
Wash the apple, cut into cubes and place in water and lemon juice.
Clean the mint and basil. Keep a few leaves aside for garnishing. Blanch the leaves, drain and keep the cooking water. In a mixer, blend pouring the cooking water and extra virgin olive oil a little at a time. Add the shelled nuts and continue to blend until creamy, season with salt and pepper.
Drain the celery.
Pour the cream into a soup plate; arrange the strawberries, the cherry tomatoes, the grated lemon rind and garnish with the crispy celery and the cubed Granny Smith apple. Finish by garnishing the dish with a drizzle of extra virgin olive oil.

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