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Food + Drink

Signature Recipe: Summer Salad By Alpaga's Anthony Bisquerra

Alpine hotel Alpaga is known for its gastronomic restaurant, the two Michelin-stared La Table de l’Alpaga.

Helmed by Chef Anthony Bisquerra, here he shares his recipe for a fresh summer salad. Passionate about vegetable-based dishes, Chef Bisquerra’s rustle up does not disappoint.


INGREDIENTS FOR THE SALAD

1 romaine lettuce
500g rocket salad
2 red oak lettuce leaves
1 bunch of chives
1 bunch of chervil
1 bunch of dill
1 bunch of radishes
2 orange carrots
2 purple carrots
2 yellow carrots
1 yellow zucchini
1 zucchini
1 fennel bulb
80g of roasted pine nuts
80g of roasted einkorn

 

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INGREDIENTS FOR THE VINAIGRETTE

45ml red wine vinegar
45ml of sherry vinegar
6g salt
15g mustard
15g chopped shallots
4g chopped tarragon
20cl sunflower oil
10cl olive oil

METHOD

Heat the oven and roast the pine nuts for 10 minutes at 150C, turning twice for an even colour.

Wash the lettuce and salad leaves separately. Cut the radishes, carrots, zucchinis, and fennel into approximately 2mm thick shavings using a mandolin. Plunge them in iced water.

Make the herb salad by combining the herb leaves and sprigs (keep the stems to create a delicious herb oil). Mix the vinegars with the salt until dissolved, add the mustard, then the oils, the shallots and the tarragon. Drain the vegetables.

In a bowl mix all the vegetable shavings, the herb salad and the roasted pine nuts. Season with the vinaigrette to your liking.

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