- 1 ounce chickweed (30 g)
- 3/4 ounce purslane (20 g)
- 1 1/4 ounce small lettuces (chicory lettuce, red oak lettuce, etc.) (50 g)
- 1 ounce frisée (30 g)
- 1 ounce curly endive (30 g)
- 1/3 ounce arugula (10 g)
- 1 ounce mâche (30 g)
- 1/3 ounce dandelion greens (10 g)
- 1/8 ounce watercress (5 g)
- 1/8 ounce small celery leaves (4 g)
- 1/8 ounce chervil (5 g)
- 2 grams fresh mint
- 3 grams tarragon
- 3 grams marjoram
- 3 grams green basil
- 3 grams opal basil
- 1/8 ounce chives (5 g)
- 4 zucchini blossoms
Instructions
Step 1: Salad
Stalk the chickweed, dandelion greens, arugula, and purslane. Remove the leaves from the curly endives and the small heads of lettuce, keeping only the tips with a bit of stalk.
Pick the leaves from the mâche, celery, and watercress.
Stalk the chervil, fresh mint, tarragon, marjoram, and green and opal basil leaves.
Keep only the tips of the chives.
Step 2: Plating
Wash all the lettuce and herbs separately. Soak in very cold water to make them nice and crisp, then rinse, drain, and toss. Add the thinly sliced zucchini blossoms at the last minute.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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