Summer salad of Crozets with tomato and Espelette pepper

A revisited dish

Ingredients (serves 4)

6 steps to preparation

Preparing the Crozet Tomato and Espelette Pepper Summer Salad

• In a saucepan, sweat the chopped onion, diced tomato and chorizo with a drizzle of olive oil.
• Add the Crozets and boiling salted water. Leave to cook until all the liquid has been absorbed. Once the Crozets are cooked, add the chopped chives, Parmesan, remaining olive oil and pistou.
• Leave the salad to cool.
• To dress the salad, make a vinaigrette by mixing olive oil and balsamic vinegar.
• Place a cookie cutter on your plates, arrange the Crozet salad inside and then carefully remove the circle.
• Garnish with confit tomato petals, Parmesan shavings and diced chorizo.