Family Best Time >> Food

Méli-mélo of anchovies with olives and tomato confit with garlic and basil in a mimosa with tarragon vinegar


Ingredients:5 verrines
  • salt, ground pepper
  • anchovies in oil
    1/2 can
  • tomato
    500 g
  • eggs
    5
  • onion (preferably bunch)
  • pink radishes
    1/2 bunch
  • basil
    12 bunches
  • pitted black olives
  • olive oil
    100g
  • tarragon vinegar
    10 cl
  • garlic
    25g
  • sliced ​​peppers
    50 g
  • batavia
    1/2 piece
  • cucumber
    1/2 piece
  • flat parsley


Preparation:


    Méli-mélo of anchovies with olives and tomato confit with garlic and basil in a mimosa with tarragon vinegar

    Blanch, deseed the tomatoes, cut into small dice, chop the basil.

    Slice the pimientos.

    Cut the peeled cucumber into a brunoise, blanch quickly, cool.

    Marinate the diced tomatoes+cucumber+pimientos in olive oil with basil and crushed and grated garlic, salt and pepper.

    Cut the olives into brunoise.

    Cook the hard-boiled eggs, reduce to a mimosa.

    Cut the pink radishes into a brunoise, chop the flat-leaf parsley.

    Mix the radish brunoise with the mimosa + flat-leaf parsley.

    Peel the onions, finely chop, chop the lettuce.

    Mix the olive oil and tarragon vinegar, salt and pepper.

    Assembly:In the bottom of the verrine, put the salad hatching, then a layer of the mixture:candied tomato/cucumber, then a layer of anchovies, then a layer of onions, then a layer of black olives, new anchovies and finish by garnishing with radish mimosa.

    Drizzle with a few drops of vinaigrette.

    Plant a sprig of rosemary on top.

    A creation of Chef Hubert