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
