(For 4 verrines)
- 120g duck gizzard comfit
- 80g cooked blanched mange tout beans
- 120g cooked blanched broccoli
- 15g baby spinach leaves
- 40g sliced red radishes
- 80g fresh raspberries sliced into half
- 60g fresh crushed raspberries
- 120g ripe avocado (sliced)
- ½ punnet Adji Cress
- ½ punnet Shiso Purple
- ½ punnet Atsina Cress
- 2 tbsp olive oil
- 1 tsp raspberry vinegar
- 1 pinch table salt
For the dressing:
- Emulsify the crushed raspberries, raspberry vinegar, olive oil and one pinch of salt.
For the salad:
- Cut the cooked mange tout into 3 and cut the cooked head of broccoli into small pieces.
- Using a small mixing bowl, fold all the ingredients in the dressing, except the cresses.
- Cut the cresses into a bowl and fold them all together, use half of it in the salad.
- Place the salad in a verrine glass, add the rest of the cut cresses on top of each glass and serve.
- Shiso Purple is packed with biotin and vitamin B6 and pairs very well with Duck.
- The word “ Verrine” come from the French word “verre" meaning glass.
- Verrines are very popular in France, it is simply a way of serving food in glasses specially designed for this purpose.
Say yes to the cress