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Salad of smoked gratin & little gem

Grilled little gem with a fresh salad of smoked gratin and beetroot, mango, cucumber, Caesar dressing, and an edamame crunch.One basic potato gratin slice, countless applications. Our chefs show you that with Aviko's creamy gratins you can go in any direction: from worldly classics to surprising new creations.

Ingredients

basil oil
Little gem
1Creamy gratin tartlet
Caesar dressing
fresh mango
1Smoked beetroot
1Green olive
1Snack cucumber
Parmesan cheese
Roasted edamame beans

Preparation

  1. Bake the gratin tart in the oven at 220°C for about 20 minutes.
  2. Then place in a cold smoker for 15 minutes.
  3. Halve the little gem.
  4. Brush both sides with olive oil, salt, and pepper, and briefly grill both sides in a grill pan. Place on a plate.
  5. Cut the smoked beetroot, snack cucumber, green olive, and mango into pieces.
  6. Mix the smoked gratin with the beetroot, cucumber, olive, and mango. Season the salad with Caesar dressing.
  7. Spoon the salad onto the grilled little gem.
  8. Drizzle with basil oil.
  9. Garnish with crushed edamame beans and shavings of Parmesan cheese.