Directions
- 1Mix 2 tablespoons of quality mayonnaise, the juice of half a lemon, 1 flat teaspoon of grain mustard, and 1 flat teaspoon of honey in a bowl.
- 2Add 2 tablespoons of olive oil, ground pepper, and a generous handful of grated parmesan cheese (about 1/2 cup).
- 3Slice the sweet potato and Jerusalem artichoke thinly using a mandoline.
- 4Bake with olive oil and Atlantic salt until baked (about 20-30 minutes).
- 5Chop the kale and massage it a bit with olive oil.
- 6Add cilantro, blanched broccolini, roasted almonds, parmesan cheese and pickled onion.
- 7Sprinkle panko on top.
- 8Simply fry the crumbs a little in a pan with olive oil generously until they turn golden.
Ingredients
- 2 tablespoons mayonnaise
- 0.5 of a lemon lemon juice
- 1 teaspoon grain mustard
- 1 teaspoon honey
- 2 tablespoons olive oil
- ground pepper
- 0.5 cup grated parmesan cheese
- beet
- Jerusalem artichoke
- olive oil
- Atlantic salt
- kale
- olive oil
- cilantro
- blanched broccolini
- roasted almonds
- Parmesan cheese
- pickled onion
- panko breadcrumbs
- olive oil
Equipment
bowlspoonwhiskmandolineovenpanknifecutting board
Tips
- To make pickled onions, slice the onion thinly and pour a mixture of 1.5 cups of boiling water, 1 teaspoon of salt, 3 tablespoons of apple cider vinegar, and 1 tablespoon of sugar over it.
- Crispy panko is made by frying the breadcrumbs in a generous amount of olive oil in a pan until golden.
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