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Salade d'endives aux fenouils, oranges sanguines et truite fumée
Une salade d'hiver fraîche et gourmande mêlant endives rouges croquantes, fenouil rôti, segments d'oranges sanguines, truite fumée et olives citronnées, le tout nappé d'une vinaigrette balsamique au miel et moutarde.
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Cost Breakdown
Critical Success Points
- • Rôtir le fenouil jusqu'à ce qu'il soit tendre et légèrement grillé.
- • Émulsionner correctement la vinaigrette pour qu'elle nappe uniformément les endives.
- • Dressage précis avec l'emporte‑pièce pour une présentation soignée.
Safety Warnings
- • Manipuler le four chaud avec des gants de cuisine.
- • Utiliser un couteau bien aiguisé pour éviter les glissements.
- • Faire attention aux éclaboussures d'huile chaude lors du rôtissage.
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