Crayfish Salad with Marinated Cranberry Beans

Step 1: Vegetables

Place the beans in a cast iron pot, and cover with 1 1/4 inches (3 cm) of cold water. Bring to a boil, skim, and add 1/2 a branch of rosemary and 1 sage leaf. Simmer gently for 25 minutes. Three quarters of the way through the cooking time, season with coarse gray sea salt.

Warm the extra-virgin olive oil in a cast-iron pot with the remaining rosemary and sage.

Once the cranberry beans are cooked, drain them in a sieve and put them in the pot containing the warm oil and herbs. Marinate and for an hour off the heat.

Pluck the dry leaves from the baby artichokes. Trim the stems to 1 1/4 inches (3 cm), and cut away all the hard parts from the leaves. Peel the stem like an asparagus.

Remove the choke and set the artichokes aside, as they are ready, in a bowl of cold water mixed with ascorbic acid (1/4 teaspoon per quart (1 g per liter) water).

Choose 40 similarly-sized small chanterelle mushrooms, and scrape the dirt from the stems with the tip of a knife.

Clean them in several basins of cold water without soaking them. Drain and dry in a dishcloth.

Wash and pat dry the chives. Cut them in 1/2 inch (1.5 cm) long pieces.

Sort and wash the wild arugula in several basins of cold water, then drain and strain.

Step 2: Cooking

Pour 4 quarts (4 litres) of cold water into a deep, stainless steel pot. Add 2 handfuls of coarse gray sea salt, the fennel, the peppercorns, the white vinegar, and the lemons, sliced and squeezed.

Bring to a boil and let simmer gently for 20 minutes.