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Here is a recipe full of freshness, easy and quick to make with this cockle salad with pink radishes and herbs.
Ingredients for 4 persons :
- 1.5 kg of cockles
- 1 bunch of radish
- 100 g of chewed up
- 25 g of herbs (chervil, parsley, coriander)
- 1 tbsp. tablespoon of apple cider vinegar
- 3 tbsp. tablespoons of liquid cream (30% fat)
- Salt pepper
Cockle salad with pink radishes and herbs
- Disgorge the cockles. Steam them open (about 6 minutes). Shell them.
- Wash and remove the leaves from the chervil, flat parsley and coriander. Mix these herbs.
- Wash and wring out the lamb's lettuce.
- Cut the root and the tops of the radishes. Wash the radishes, cut them into thin slices. Steam them for 2 minutes.
For the vinaigrette:
- In a bowl, pour the vinegar, season with salt and pepper, gradually pour the cream.
- Arrange the herb mixture in the center of a plate, drizzle lightly with the vinaigrette. Distribute the shelled shells and the radish rings on top.
- This recipe can be served with scallops.
PAIRING HULL SALAD WITH PINK RADISH AND GREEN HERBS.
The firmness of the hulls and the crunchiness of the radishes are the basis of the texture of this dish, whose aromatic, both aniseed and vegetal of herbs, underlines the iodine of the shells. This strong presence of aromatic herbs will be highlighted by a Loire wine made from the Sauvignon grape, such as a Menetou – Salon, whose freshness as well as citrus and slightly vegetal notes will bring the dish in the same direction. More original, the presence of cider vinegar can be an avenue to explore not by going towards a cider, too powerful for this preparation, but rather a perry, generally more lively and with more subtle aromas, while being close enough to make the bridge between vinegar and salad.
Words from the kitchen
Disgorging a shell: evacuate the sandy residue. To remove any sand that the seashells may contain, it is advisable to immerse them in salted water for a few hours. Stir them vigorously, renewing the water, (the ideal is to let them soak for half a day). They can then split open and expel the sand contained inside.
Recipe: CIDIL, Photo: C. Herlédan