I Giardini, i campi e il mare [The gardens, the fields and the sea] the colourful summer salad by vegan chef Daniela Cicioni: herbs, vegetables, flowers, raw fish and lupin beans
This dish represents a different way of preparing salade niçoise. Or at least this is the version I would like. To cook it you don’t need the stove because it is made with herbs, vegetables, flowers, raw seaweeds and common lupin beans, cooked and preserved in brine. The two seaweeds used are rich in minerals and iodine.
I Giardini, i campi e il mare
Recipe for 4 people
for the lupin “egg” with turmeric and calendula
300 g lupins in brine, to be removed of their skin
30 ml lemon juice
20 ml extra virgin olive oil
1 sprig of fresh thyme
½ tablespoon powdered turmeric
6 calendula flowers (the petals only)
for the hijiki seaweeds pesto
25 g dried hijiki seaweeds to be soaked in water for 4 hours and rinsed
25 g barley miso
½ garlic clove
10 ml extra virgin olive oil
10 ml lemon juice
1 sprig of parsley
Chop the seaweeds and the garlic with a knife so as to obtain pieces of around 2 mm each, add the miso, the lemon and the chopped parsley. With this pesto, create 12 quenelles of around 7 g each.
for the pepper sauce
100 g small orange peppers
0.4 g of xantano (a thickening polysaccharide obtained through the fermentation of carbohydrates with natural branches of the Xanthomonas campestris bacteria – purified, dried and powdered)
2 ml lemon juice
sea whole cooking salt
Clean the pepper and extract the juice with an extractor or a centrifuge, blend the 60 ml with the xantano, the lemon and the salt. Move to a pipette with a small tip and place in the fridge.
for the basil, mint and nasturtium oil
15 g fresh basil leaves
10 g nasturtium leaves
10 g mint leaves
150 ml Ligurian extra virgin olive oil
Blanch the herbs in salted boiling water for 45 seconds, drain them and put them immediately into water and ice. Squeeze them, chop them roughly and blend them with the olive oil. Move to an hermetic container and leave to decant for 24 hours, then filter.
Composing the dish
Distribute the pepper sauce and the basil oil in the centre of each dish, place the tomatoes, 6 half lupin eggs, 3 quenelles of hijiki seaweeds, the broad beans, the green peppers, 6 stripes of celery in a nest, the olives, the shallot, the dulse seaweeds, the herbs and the flowers. Add salt, pepper and a little oil.
Healthy, natural and vegetarian cuisine
Vegan and rawist chef based in Como