Chicory salad on ice

Name: Chicory salad on ice
Ingredients: 1 units.theelepel Dijon mustard; 1 Cornichon; 1 units.eetlepel Capers; Chives; 2 Egg yolks; 1 units.theelepel White wine vinegar; Chervil; 80 ml Grapeseed oil; Tarragon; Noilly Prat; Lemon; 20 ml Cream 35%; 2 g Gelatin; Pepper and salt; Horseradish paste

Chicory salad on ice with Dijon herb dressing, capers, and fresh notes of lemon and tarragon.

Ingredients

1units.theelepelDijon mustard

1Cornichon

1units.eetlepelCapers

Chives

2Egg yolks

1units.theelepelWhite wine vinegar

Chervil

80mlGrapeseed oil

Tarragon

Noilly Prat

Lemon

20mlCream 35%

2gGelatin

Pepper and salt

Horseradish paste

Preparation

Soak the gelatin in cold water.
Whisk the egg yolks with the Dijon mustard and white wine vinegar bain-marie up to a maximum of 63°C.
Gradually whisk in the grapeseed oil drop by drop.
Heat the cream, add the soaked gelatin, and let cool to approximately 40°C, then fold into the yolk emulsion.
Refrigerate and allow to set until slightly thickened.
Just before serving, whip the sauce until airy.
Add the finely chopped capers, finely sliced cornichons, chives, chervil, and tarragon.
Separate the chicory leaves, wash thoroughly, and dry well.
Place the chicory on ice.
Fill the chicory leaves with the Dijon herb mayonnaise.
Season with horseradish paste, lemon zest, lemon juice, Noilly Prat, pepper, and salt.
Optionally add eel.