RecetteRadish salad with yuzu dressing
Léonard Gamba und Benoit Waber
Ces deux amis d’enfance sont passé à Masterchef, chez Ducasse et Bocuse. Leur café de la Fonderie, à Fribourg est un sacré succès!
Ingrédients
1 beer radish
1 bunch of pink radishes
0.5 dl yuzu juice
Salt and pepper
Extra virgin olive oil
White vinegar
Préparation
- Peel the beer radish and make strips with a peeler.
- Cut thin slices of pink radish with a mandolin.
- Mix the two and add the yuzu juice, a little salt and pepper to taste.
- Let it marinade in the fridge for at least one hour.
- With the pink radish tops, make a coulis by mixing them with olive oil, salt, a dash of white balsamic vinegar and, if necessary, a little water to loosen the mixture.
Léonard Gamba und Benoit Waber, Café de la Fonderie, Ben & Leo, Fribourg
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