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Autumn salad with red chicory, kumquats and orange

Salad of red chicory with candied kumquats, orange-carrot spaghetti, aged cheese, potato-based tuille, nagelhout, and crispy anise walnuts.

Ingredients

40gButter
Salt
2Honey
400gpeeled winter carrots
1units.itemsStar anise
0.5units.itemssplit vanilla pod
200mlOrange juice
spaghetti mandoline
1units.itemsCinnamon stick

1Honey
1Butter
12units.itemskumquats
50mlOrange juice

100gMelted butter
Optional: purple food coloring
100gFlour
100gdry potato puree
100gEgg white
salt (or spices)
Optional: green food coloring
silicone bonsai mold

walnuts
Anise syrup

oak leaf lettuce
Red chicory
thinly shaved aged cheese
thin slices of nagelhout*

Preparation

  1. Use a mandoline to cut the carrots into thin 'spaghetti' strands.
  2. Place the carrot strands together with the other ingredients in a vacuum bag and vacuum seal.
  3. Cook the ingredients for 15 minutes at 85°C in a water bath.
  4. Strain the contents of the vacuum bag to separate the cooking liquid.
  5. Use the carrot strands as part of the salad.
  6. Reduce the remaining cooking liquid until it has a dressing consistency, and use it for the salad.

  1. Place all ingredients in a vacuum bag and vacuum seal the bag.
  2. Confite the mixture in a water bath at 85°C for 75 minutes.
  3. Strain the contents.
  4. Cut the kumquats in half and remove the insides.
  5. Reduce the released liquid and mix it with the reduced carrot juice to use as a dressing.

  1. For the batter, mix the flour with egg white, mashed potatoes, and melted butter.
  2. Season with salt and/or spices.
  3. Do you want to make two colors? Then add coloring to the butter and melt it together. Then mix this colored mixture with the other ingredients.
  4. Spread the batter thinly in the mold.
  5. Bake for about 10 to 12 minutes at 165°C until crispy.
  6. If you want two colors, spread the bottom and top of the mold with the two colored batters.

  1. Place the walnuts in a non-stick frying pan.
  2. Toast them dry and add a splash of syrup. Heat them gently.
  3. Do not add too much syrup

  1. Toss the different types of lettuce with the dressing made from the reduced cooking liquid of the carrot and kumquats.
  2. Arrange the marinated lettuce on a plate.
  3. Fill the kumquats with slices of nagelhout and place them on the salad.
  4. Lay the carrot ribbons over the salad.
  5. Place the shaved aged cheese on top.
  6. Chop the crispy walnuts and garnish them over the salad.
  7. Add the tuilles.
  8. Finally, grate some more nagelhout over the salad using a grater.
  • *nagelhout (= dried beef eye of round with clove).