Third step of the “Spring” recipe: the vinaigrette composed of freshly squeezed pomegranate juice and the pulp of a burnt grapefruit. These are the two star ingredients Claire Vallée uses to spice up her vinaigrette, in addition to a little olive oil and an amazing homemade pine needle vinegar.
This beautiful red vinaigrette is the one that will season his signature dish “Spring”, the recipe of which can be followed since the start of the week in the new Tempo section of the 20 minutes. Or to find in the chef’s book, Non-animal origin (ed. Oak).
Third step of the “Spring” recipe
After the strawberries on Monday, the chlorophyll tuiles on Tuesday, place this Wednesday with the pulpy burnt grapefruit vinaigrette that will dynamite your dish.
Ingredients
A whole pink grapefruit, the juice of a small pomegranate, 2 cl of pine (or cider) vinegar, 6 cl of olive oil, MacHung berries (or your favorite pepper) crushed in a mortar.
The preparation
Peel the grapefruit raw and burn it with a torch. Raise supremes on half of the grapefruit and fluff them with a fork. Mix the rest of the grapefruit, the burnt pulp, the pine vinegar, the olive oil, fleur de sel and the MacHung berries. Reserve for the rest of the recipe, namely the preparation of white and green asparagus, which will be presented tomorrow.