Garden of vegetables, foam of rocket, olive mayonnaise

Kei Kobayashi

Kei Kobayashi

9th February 2016
Kei Kobayashi

Garden of vegetables, foam of rocket, olive mayonnaise

Garden of vegetables, foam of rocket, olive mayonnaise


  • Vegetables according to market:
  • - Round zucchini
  • - Zephyr zucchini
  • - Gold Rush zucchini
  • - Pink radish
  • - Red radish
  • - Multi-coloured carrots
  • - Raw red new beet
  • - Runner bean
  • Rocket mash:
  • - 500g of rocket
  • - 2 bunch of basil
  • - 1 garlic clove
  • - Olive oil
  • Siphon:
  • - 20 cl of full cream
  • - 2 yogurts
  • - 200g of rocket mash
  • - Salt and sugar
  • Olive Sauce:
  • - 500g of pitted black olive
  • - 16 cl of olive oil
  • - 1 cl of caper juice
  • - 80g of caper
  • - 6 cl of water
  • - 2 garlic clove
  • Anchovy mash:
  • - 100g of salted anchovy
  • - 10 cl of milk
  • Olive mayonnaise:
  • - 1 yellow egg
  • - 2 table spoon of anchovy mash
  • - 2 spoon of Dijon mustard
  • - Juice of ½ a lemon
  • - 25 cl grape seed oil
  • - Sugar
  • Plating:
  • - 120g of smoked salmon
  • - Coriander flower
  • - Rocket flower
  • - Curly red mustard flower
  • - Borage flower
  • - Fennel flower
  • - Camomile
  • - Mizuna sprouts
  • - Turnip sprouts
  • - Leek sprouts
  • - Fleur de sel
  • - Olive oil
  • - Basil oil


Prepare all the vegetables in pieces, shaving, raw or barely cook.

Wash the rocket and the basil leaves plucked off. Sweat with olive oil, mix with garlic pricked on a fork and leave it in. Cook covered, leave it cool down quickly. Mix and whisk with olive oil then put through Chinese sieve.

Mix the mash rocket with other ingredients. Put on a siphon with 2 canisters. Gas and keep refrigerate.

Mix all the ingredients together for 5 min, until having a homogeneous mash and leave aside.

Put the anchovy and the milk in Thermomix. Mix for 5 min at 80°C. Put through Chinese sieve.

Do a mayonnaise and loosen with olive sauce and season it with the rest of ingredient. Keep it refrigerate.

On the plate, put some anchovy mash and olive mayonnaise, then on top, a piece of smoked salmon, season with fleur de sel and a dash of olive oil. Siphon the rocket. Dress the vegetables based using big pieces and finish assembly with shavings, flowers and sprouts.

Finish by pouring a trickle of basil oil all around the base of the salad.

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