Salad 21…31…41…

Created by Enrico Crippa

Salad 21…31…41…

Salad 21…31…41… Prep. Time:

Salad 21…31…41… Chef: Enrico Crippa

Salad 21…31…41… Category: Appetizers & Salads


For the salad: 160 gr of mixed salad, composed of:
  • Hazelnuts
  • Gentilina lettuce leaves
  • Butterhead lettuce leaves
  • Valerian
  • WatercressPoppy
  • Dandelion
  • Primrose leaves
  • Spinach
  • Trevisano chicory
  • Trusset (insalata dei campi)
  • Red beetroot leaves
  • Beetroot leaves
  • Tarragon
  • Salad Burnet
  • Sorrel
  • Summer savory
  • Marjoram
  • Red mizuna
  • Green mizuna
  • Chinese mustard
  • Chervil
  • Red chickweed
  • Celery
  • Lovage
  • Good King Henry
  • Green shiso
  • Red shiso
  • Dill
  • Raw fennel
  • Nasturtium
For the flowers: Marigolds:
  • Red
  • White
  • Purple
  • Orange
  • Yellow
  • Violet flowers
  • Primrose flowers
  • Borage flowers
  • Bluebottle
  • Chive flowers and garlic flowers
For the dressing:
  • Herb flavoured oil
  • Barolo vinegar
  • White and black sesame
  • Nori algae finely chopped
  • Katsobushi
  • Candied ginger and its juice
For the herb flavoured oil (large quantity):
  • 500 gr tarragon
  • 1 litre Occhipinti olive oil
For the amaranth chips:
  • 200 gr amaranth seeds
  • 13 gr instant dasci
  • 1,200 ml water
  • Oil to fry
For cooked bamboo:
  • 2 pieces of bamboo cooked in oven and cut into thin slices.


For the amaranth: 1) Cook the amaranth as a risotto with water and instant dashi for about 40 minutes without adding salt. 2) Once cooked, spread it out between two sheets of baking paper and let it dry. When dried, break it into irregular parts and fry in hot oil.   For the herb-flavoured oil: 1) Boil the aromatic herbs in the oil for less than a minute, wring them out and whirl them  in a salad dryer. 2) Filter the oil with a colander and paper.   For the salad and the garnish: 1) Clean and wash all the herbs and leaves well. 2) Combine the salad and the dressing and present it on a plate. 3) Garnish with flowers and bamboo seasoned with sesame.  
© Photography: Lido Vannucchi
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