breakfast
33% whipping cream
Salad with grapefruit, sausage, and persimmon
Ingredients
“Chernyshikhinskie Kolbasy” Fuet semi-dry cured sausage
150 g
“Smart Chef” shelled cashews
0,5 kg
Persimmon
1
Spinach
1 por
Grapefruit
1
Purple basil
10
For the cream
Soft cheese in brine
480 g
For the sauce
Yuzu sauce
1 L
Whole-grain mustard
250 g
Olive oil
1 L
Method of preparation
- Bring the cream, cheese, and zest to a boil. Season with salt. Strain. Transfer to a cream whipper.
- Sauté the spinach for 20–30 seconds. Season with salt.
- Whisk the Yuzu sauce, whole-grain mustard, and olive oil until emulsified.
- Peel the grapefruit and separate into segments. Cut into medium-sized pieces. Cut the persimmon the same way.
- Slice the sausage into thin slices.
- Assembly: arrange the persimmon, grapefruit, red basil, sautéed spinach, and fuet sausage in a circle on a plate, alternating between them.
- Drizzle the sauce over the top.
- Sprinkle with a few cashews.
- Pipe the cream into the center using a piping bag.
- Drizzle the dish with green oil.
Salad with grapefruit, sausage, and persimmon
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