Lettuce, Smoked Almond and Olive Oil by Christian Puglisi | Fine Dining Lovers
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.
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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