Guillaume Brahimi’s Marron With Fresh Herb, Mango & Endive Salad

Marron With Fresh Herb, Mango & Endive Salad
The Carousel The Carousel has been verified by Muck Rack's editorial team

May 12, 2022

Serves 4

INGREDIENTS
4 whole marron
2 heads white endive
2 mango
1 bunch watercress (picked into small pieces)
1 bunch chives (sliced 1cm long)
¼ bunch chervil (leaves picked)

Shallot dressing
50 gm eshallot
50 ml red wine vinegar
150 ml extra Virgin olive oil

METHOD
1 Place marron in the freezer for 30 minutes to put to sleep.
2 Fill Stock Pot with water and bring to the boil. Once boiling add salt to season the water. Place the marron in boiling water and cook for 6 minutes. Remove marron from pot and place into iced water to refresh. Once cold, peel the marron to remove the shell and set aside.
3 Place shallots and red wine vinegar in the blender, blend until almost smooth, slowly pour in oil until all oil is emulsified. Remove and set vinaigrette aside.
4 Slice endive into 2 cm pieces and place in a bowl, add herbs and watercress. Peel mango and dice into 2 cm pieces. Cut the marron into 5 pieces and add to the bowl with mango add the dressing to coat the salad, season with salt and pepper, toss, place in a serving bowl and serve immediately.

The Carousel thanks Guillaume Brahimi for this marron salad

ABOUT THE AUTHOR

By The Carousel The Carousel has been verified by Muck Rack's editorial team

The Carousel is devoted to inspiring you to live your best life - emotionally, physically, and sustainably.

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