Lettuce, Smoked Almond and Olive Oil by Christian Puglisi
An exclusive vegetarian recipe shared by Chef Christian Puglisi at Relae Restuarant, Copenhagen at the launch night of Food on the Edge 2016 in Copenhagen.
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Cooking tools:
Ingredients
- Salt: 30 g
- Romaine lettuce: 3 Small Heads
- Salt brine: 1 Kg
- Whey: 30 g
- Horseradish: 1 small peeled and sliced
- Smoke powder
- Almonds: 100 g blanched and peeled
- Almond milk: 40 g
- Brine: 10 g (reserved from lettuce)
- Romaine lettuce: 2 Heads (Dark green leaves only. stems removed and chiffonaded)
- Lemon juice
- Olive oil
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