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Fine salad of beatilles confit in blueberry vinegar


Ingredients:4 people
  • meatballs (livers, hearts, gizzards, kidneys, rooster combs, etc., depending on availability),
    120 g
  • Butter
    1 walnut
  • Blueberry Vinegar
    4 Tablespoons
  • Castor sugar
    1 tablespoon
  • Batavia
    1
  • Fresh peas
    500 g
  • Mini Gourmet Peas
    500 g
  • Beans
    300 g
  • Green beans
    120 g
  • Pink radishes
    1/2 bunch
  • Chervil
    1/2 bunch
  • White mustard
    1 tablespoon
  • Grape seed oil
    5 tablespoons
  • fine salt
    QS
  • Pepper
    QS


Preparation:
  • Preparation time:35 minutes
  • Cooking time:30 minutes


[usr 3]

Trim the critters properly (watch out for the gall). Put the butter in a skillet, season the patties with salt and pepper and sear, keeping pink. Deglaze with the vinegar, let simmer for a few minutes. Powder with sugar. Leave 2 minutes. Book.

Peel, wash, spin dry the lettuce and set aside. Peel the peas, cook them in boiling water for 7 minutes, drain, cool, set aside. Peel the gourmet peas, cook them in the same water for 6 minutes, drain, cool, set aside. Peel, wash and cook the green beans "al dente" in the same way, between 4 and 8 minutes, depending on their size, drain, cool, set aside. Peel the beans, poach them in the same way for about 8 minutes, drain, cool and remove the small skin from each bean, set aside.

Peel the pink radishes while decorating them, set aside.

Training :Divide the salad and the beatillas on four large plates, alternating them with the vegetables. Decorate with pink radishes.

Compose the vinaigrette by putting mustard, vinegar, salt and pepper in a salad bowl. Stir with a small whisk and incorporate the oil, always emulsifying with the whisk.

Spread a little of this sauce on the different elements of the salad and put the rest of the sauce in a sauce boat. Garnish with sprigs of chervil or, failing that, flat-leaf parsley.

My advice:When it comes to livers, I recommend the blond ones, chicken or rabbit. You will find this assortment of offal at your poultry supplier.

Joëlle's point of view:It is important that your beatilles are pink and well preserved. It is a spring salad; in winter, you will have to make do with carrots, endive turnips, etc.

Source, Hubert's Favorite Recipes.

Fine salad of beatilles confit in blueberry vinegar