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Beetroot Red Cabbage Mango Salad

This is no ordinary salad; it is a study in contrasts...
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Prep Time 30 minutes
Cook Time 1 minute
0 minutes
Total Time 31 minutes
Servings: 5
Course: Appetizer
Cuisine: French
Calories: 120

Ingredients
 

Colored Salad
  • 700 g Red cabbage How to prepare it
  • 300 g Mango
  • 100 g Raw beetroot
  • 50 g Red onion
  • 20 g Raspberry vinegar
Beetroot-Raspberry Cardinal Puree
  • 600 g Frying oil
  • 400 g Beetroot
  • 80 g Carrots
  • 60 g Raspberry puree
  • 30 g Raspberry vinegar to taste
  • 30 g Butter chilled
Red Mayonnaise
  • 1 each Egg yolk at room
  • 20 g Dijon mustard at room
  • 150 g Grapeseed oil
  • 20 g Beetroot-raspberry cardinal puree chilled
Garnishing
  • 30 g Whole hazelnuts crushed and toasted

Equipment

  • 1 Mandoline
  • 1 Saucepan
  • 1 Strainer
  • 1 High powered blender
  • 1 Large bowl
  • 1 Whisk
  • 3 bowls
  • 1 Rubber spatula
  • 2 Piping bags
  • 1 Small offset spatula

Method
 

  1. How To Prepare Red Cabbage Raw.
Cooking Beetroot
  1. Begin by rinsing carrot and beetroots. Pat them dry. Place the roots in the saucepan, and cover completely with neutral oil. Cook over low heat until tender. After about 30 minutes, check the carrots for doneness and remove them if they are already cooked. Peel the beets and carrots while they are still warm, then cut them into chunks before pureeing.
Beetroot-Raspberry Cardinal Puree
  1. Blend all together the warm root vegetables along with the raspberry puree, vinegar and the chilled butter. Season with salt and pepper to taste. Transfer to a clean container and refrigerate for up to 4 days.
  2. Beetroot cardinal puree is both, an outstanding pairing with pork and duck dishes and to decorate the plate.
Red Mayonnaise
  1. In a medium-sized bowl, combine the egg yolk, Dijon mustard, and a pinch of salt. Begin to whisk until combined. Begin adding the oil very slowly until the mixture thickens. Pour the remaining oil in a slow, steady stream while whisking swiftly. Continue until all the oil is incorporated and the mayonnaise is thick and creamy.
  2. Add the cardinal puree, and readjust seasoning with salt and pepper to taste. Refrigerate for up to 48 hours.
Colored Salad
  1. Peel and cut mango into thin slices, then juliennes.
  2. Use your mandoline or a sharp chef knife to cute the red onion into very thin slices, then soak them in ice water to make them extra crunchy. Drain them well prior to use onions.
  3. Peel beetroots. Slice it thinly and cut into juliennes.
  4. In the large bowl, toss the red cabbage, beetroots, red onion in the raspberry vinegar. Let it macerated for an hour in the refrigerator.
  5. Toss in the mango julienne and then season the salad with some of the red mayonnaise to taste. Save leftover mayo for plating and later use.
Restaurant Style Plating
  1. Using an individual cake ring, mold the seasoned colored salad in the center of the plate. Pipe small dollops of cardinal puree and red mayo around it, then gently spread them into artful strokes with the tip of an offset spatula.
  2. Garnish with mango batonnet and a sprinkle of toasted hazelnuts. Bon appetit!