Responding to listeners who wonder about salads to consume at the start of autumn, and particularly iceberg lettuce, the columnists of "La Table des bons vivant" deliver simple recipes and presentation tips.
We must take advantage: it is still the season for salads.
Until November, lettuce, batavias and green and red sucrines are in season and should be consumed without moderation.
Responding to listeners who wonder about the way to cook these products, Laurent Mariotte and the columnists of
La Table des bons vivants
delivered their tips, Saturday on Europe 1.
>> Find La Table des bons vivant in podcast and replay here
An original presentation idea
How to prepare iceberg lettuce, with a fresh and crunchy taste?
The simplest of the world, replies chef Yves Camdeborde.
"It can be used in any recipe. It's fig season, why not a little fig and tomato salad, well seasoned?"
And the chef gave a very simple preparation advice: "Take the first leaves, the largest ones, peel them off, keep them whole. We prepare our salad in a salad bowl, then we put the mixture back into the concave side of the leaf, we turn and serve, like a small dome. "
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A simple watercress cream
Another seasonal salad: watercress, which can be eaten quite simply, with a dash of vinegar, recalls journalist Charlotte Langrand.
But the product is also "very interesting in cooking", underlines Yves Camdeborde, slipping the recipe for a soup "with potatoes cut into pieces and a little leek".
"We boil with water, we cook for ten to fifteen minutes, we mix everything, we add watercress, we let infuse for five to six minutes, we mix again and we have a very simple watercress cream!"