Salade composée platter with three dressings
French Cooking Academy · ♥ 3K likes · 99.3K views · 19 min video
Read about tomatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 whole beetroot
- 2 tbsp parsley
- 2 whole shallots
Ahead: boil eggs and keep them in water; roast the beetroot and onion on a tray, wrapped in foil or not, about an hour at 180 degrees Celsius.
- salt
- pepper
- 1 tsp mustard
- 1 tbsp vinegar
Mustard vinaigrette: whisk a pinch of salt, a pinch of pepper and about a teaspoon of mustard with one tablespoon of vinegar to dilute.
- 3 tbsp oil
Add three tablespoons of oil and whisk until fluid and uniform; reserve in the fridge.
- salt
- white pepper
- 1 whole egg yolk
- 1 tsp mustard
Mustard mayonnaise: whisk a pinch of salt, a good pinch of white pepper, an egg yolk and a good teaspoon of mustard.
- 200 ml oil
Whisk in about 200 ml of oil bit by bit until it emulsifies and thickens and is firm.
- ½ whole celeriac
- lemon
Cut the celeriac in half, peel it quickly with a peeler and rub it with lemon at once so it does not oxidise and darken.
Cut into pieces and grate coarse (a food processor with a semi-coarse grating disc, or a manual grater).
Mix the raw grated celeriac with the mayonnaise immediately with a fork, adding more of each until all is in.
Celeriac remoulade
- lemon juice
- cayenne pepper
Loosen with a little lemon juice and a dash of cayenne (optional), mix, and reserve in the fridge.
Peel the roasted beetroot, square it off, slice, cut into batonnets and then into cubes.
- 1 tsp mustard
- 100 ml cream
Mustard cream dressing: dilute one good teaspoon of mustard in about 100 ml of cream and whisk vigorously to thicken, like a whipped cream.
- ½ lemon lemon juice
- salt
- pepper
Add almost the juice of half a lemon and whisk until thick but still slightly liquid.
- cooked onions
Combine the beetroot and onions, pour on about one and a half tablespoons of the dressing and roll gently to coat.
Chop the parsley and slice the shallots as thin as possible.
- tomatoes
Cut out the hard base of each tomato and slice paper thin (Escoffier peels them first by blanching in boiling water and refreshing in cold).
- lettuce
Plate: lay the tomato slices around the dish, put the celeriac salad and the beetroot salad on the sides, and set rolled lettuce leaves in the middle as a bouquet.
Composing the platter
Top the tomatoes with the sliced shallots, sprinkle with the mustard vinaigrette and finish with chopped parsley.