Treviso chicory and bean salad with candied bacon and marshmallow
Ingredients
Chicory and beans salad
- 120 g Lamon beans
- 1 celery stalk cut into long lengths
- 1 onion halved
- 1 bay leaf
- 100 ml Collalto extra virgin olive oil
- Aromatic herbs
- 250 g Treviso chicory
- 20 g red wine vinegar
- salt and pepper
Bacon
- 320 g fresh beacon
- 32 g sea salt
- 600 ml Collalto extra virgin olive oil
- Aromatics (garlic, thyme, rosemary and chilli)
Marshmallow
- 21 g isinglass
- 125 g isomalt
- 60 g egg whites
- 125 ml Collalto extra virgin olive oil
- 2 g salt
- 1 g white pepper
To finish
- Edible flowers
- Fresh aromatic herbs
Instructions
Chicory and beans salad
- Soak the beans overnight in cold water. Rinse and cook them in plenty of water with the celery, onion and bay leaf. When cooked, remove the vegetables and bay leaf and reserve a few whole beans. Blend remaining beans with oil flavoured with aromatic herbs adding salt and pepper to taste. Chop the chicory, rinse in lukewarm water and dry.
Bacon
- Salt the bacon for 2 hours and then rinse in cold water. Put into a pan, cover with oil, add aromatics and cook at 120 °C for about 8 hours. Cut into cubes. Roast, rind side down, in a pan.
Marshmallow
- Soak isinglass in cold water. Dissolve the isomalt with a tablespoon of water in a pan over moderate heat.
- Whisk the egg white in a multi-function mixer, add the isomalt syrup, the squeezed isinglass, salt and pepper to taste and whisk with olive oil.
- Let set inside a plate in the refrigerator. Cut into 2 cm round discs.
To finish
- Spread the cream of beans on a flat plate. To with chicory seasoned with oil, salt and pepper.
- Garnish with marshmallows lightly scorched with a flame, bacon, flower petals and small aromatic herbs.