We're kicking off the summer season with a luxurious salad created by master chef Martín Berasategui. A fitting start to a new chapter we've all been looking forward to. More freedom of movement, more fresh air, more social life...
This is how to make the warm salad of Aljomar pickled Iberian pork shoulder, creamy touches and farmhouse lettuce purée :
Ingredients
For the pickling
- Aljomar Iberian Feather 4 kg.
- 200g head of garlic.
- White onion 2800 gr.
- Carrot 800 gr.
- Txalota 60 gr.
- Celery stalk 150 gr.
- Chamomile 400 gr.
- White wine vinegar 400 gr.
- Sherry vinegar 750 gr.
- Water 4 liters
- Oil 0.4 600 gr.
- Thyme, 1 sprig
- Rosemary 1 branch
- Fine salt to taste
- 3-leaf bay leaf
Tomato water jelly
- 1 liter of tomato water
- 4.5 g iota
Tomato water
- 3 kg of ripe tomatoes
- 30 gr. fine salt
- 40 grams of sugar
Farmhouse lettuce puree
- 250 gr. of sucream base
- 800 gr. of buds
- clean raw and then cooked
Sucream base
- 1800 gr. of onion
- 1800 gr. of spring onion
- 400 gr. of butter
- 6 liters of chicken broth
Avocado mousse
- Avocado 2 Units
- Ascorbic acid 0.2 gr.
- Fine salt to taste
Carrot mousse
- Carrot 1 kg.
- Butter 0.5 kg.
- Fine salt to taste
- White pepper to taste
Garlic vinaigrette
- 40g of roasted garlic
- 7.5 grams of flower
- salt
- 30 gr. of vinegar
- sherry
- 300 gr. of olive oil
- extra virgin
- 10g of parsley leaves
Decoration
- Kenyan bean circles
- Semi-dried tomatoes, 3 units.
- Micro medley
- Nursery lettuce
- Small sliced radish, 3 units.
- Black olive powder
- Avocado tumulus 2 pcs.
- Flowers
- 2 cilantro sprouts
Preparation of Warm Salad of Aljomar Pickled Iberian Pork Shoulder, Creamy Touches and Farmhouse Lettuce Purée
For the pickling
Trim the feather, salt it, sear it on both sides with a little oil in a rondón, set aside.
Sauté the vegetables in the same pan, add the chamomile and reduce slightly. Stir in the herbs. Add the vinegars, boil for 15 minutes, then add the pork loin, turn off the heat, and let it rest for 48 hours in the refrigerator. Strain the marinade without blending and vacuum-seal it with the pork loin; set aside.
For the tomato water jelly
With one third of the water we mix the iota, bring to 87ºC and remove from the heat, mix with the previous mixture which should be lukewarm to avoid coagulation, strain and remove the air with the vacuum machine, break with the rod and set aside.
For tomato water
We wash the tomatoes and chop them in a pot without losing any juice, add the salt and sugar, and crush them with our hands to obtain a smoothie. You can use a blender, but you risk getting a redder result. Let it macerate for 10 minutes and place it on a new, untreated cotton cloth. Let the liquid settle overnight, covered with plastic wrap to prevent it from absorbing odors.
For the farmhouse lettuce puree
Cut off the stems of the lettuce hearts, blanch them twice by passing them through a cold plunger, and finally cook them for 8 minutes. Drain while still hot between two fine-mesh sieves. Blend the lettuce hearts and the base in a Thermomix with a little heat. Pass through a fine sieve and season with salt.
For the base of sucream
Sweat the onion and spring onion in the butter for 10 minutes. Add the chicken stock and reduce until you have a very smooth paste.
For the avocado mousse
Peel the avocados, put all the ingredients in the Thermomix and blend until you get a smooth and homogeneous mixture, pass through a fine sieve and season with salt.
For the carrot mousse
Sauté the carrot in butter, finish in a Thermomix until you have a homogeneous mousse, pass through a fine chinois and season with salt and pepper.
For the garlic vinaigrette
Choose 3 good heads of garlic, place them on aluminum foil, sprinkle with a little salt and oil, then bake them in the oven at 180°C for 40 minutes. After this time, check that they are roasted. Peel and remove any sprouts. In a bowl, place 40g of roasted garlic (germ removed) and add the remaining ingredients. Blend in a food processor and strain through a fine sieve.
Finish and presentation
At the base of the plate, we place the tomato water gelée, dots of lettuce purée, and touches of carrot and avocado mousse. We remove the Aljomar Iberian pork shoulder from the marinade and cut it into 3cm x 3cm squares, arrange 5 pieces per serving, and cover with a little of the marinade.
We add the Kenyan beans that we have blanched and cut into cylinders, the semi-dried tomatoes, the nursery lettuces, the sliced radish, avocado cylinder, flowers and sprouts.
We finished the salad by dressing it with the roasted garlic vinaigrette.
