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Overview
Difficulty: Medium
Servings: 4
Preparation Time: 15mins
Cooking Time: 30 mins
Ingredients
| For the Mini Focaccia: | For the Summer Flower and Herb Salad: | For the vinaigrette: |
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Methods
1. Rinse chard and drain. Remove stems and cut diagonally into 2 cm pieces. Cut leaves into strips 2 cm wide. In two small saucepans, braise leaves and stems separately with 1 tablespoon olive oil, 1 tablespoon water and a pinch of salt. The stems will take about 4 minutes, and the leaves only 2 to 3 minutes. Remove from heat, transfer to a bowl and let it cool.
2. Rinse and clean lettuce and herbs and pluck off leaves. Rinse flowers carefully and only if absolutely necessary so that they remain intact. Peel cucumbers, cut lengthwise into quarters and slice finely with the MaxxiMUM kitchen machine's continuous shredder attachment.
3. Combine lemon juice, lemon marmalade, 5 tablespoons water (or stock) and mustard in the MaxxiMUM kitchen machine and season with salt and pepper. Add Parmesan cheese and olive oil and purée finely until the dressing becomes creamy. Season to taste.
4. Marinate chard in a little dressing. Season herbs, lettuce and cucumbers with a little salt and pepper and marinate. Arrange on plates, sprinkle with lots of flowers and serve immediately.
Tip: Goes well with Italian bread or fresh focaccia.
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