Warm salad with aljomar iberico marinated pluma, a touch of cream and farm fresh

Ingredients

For the marinade

• 4 kg Aljomar Iberico Pluma
• Head of garlic (200 g)
• 2800 g white onion
• 800 g carrot
• 60 g shallot
• Celery stalk (150 g)
• 400 g chamomile
• 400 g white wine vinegar
• 750 g sherry vinegar
• 4 litres water
• 600 g olive oil
• One sprig of thyme
• One sprig of rosemary
• Fine salt to taste
• 3 bay leaves

Tomato water jelly

• 1 litre tomato water
• 4.5 g iota gel

Tomato water

• 3 kg ripe tomatoes
• 30 g fine salt
• 40 g sugar

Farm fresh lettuce puree

• 250 g heavy cream
• 800 g lettuce hearts, 
• cleaned and boiled.

Cream base

• 1800 g onion
• 1800 g spring onions
• 400 g butter
• 6 litres chicken broth

Avocado mousse

• 2 avocados
• 0.2 g ascorbic acid
• Fine salt to taste 

Carrot mousse

• 1 kg carrots
• 0.5 kg butter
• Fine salt to taste
• White pepper to taste

Garlic vinaigrette

• 40 g roasted garlic
• 7.5 g sea salt
• 30 g sherry vinegar
• 300 g EVOO
• 10 g parsley leaves

Decoration 

• Kenyan beans
• 3 semi-dried tomatoes
• Assorted baby greens
• Greenhouse lettuce
• 3 Baby radishes, thinly sliced
• Black olive powder
• Avocado spirals
• Flowers
• 2 sprigs cilantro

Method 

For the marinade 

Slice the pluma, season with salt, sear on both sides with a small amount of olive oil in frying pan, set aside. Sauté the lettuce in the same pan, add chamomile and reduce. Add the herbs. Add both vinegars, boil 15 minutes then add pluma; turn off heat and allow the meat to rest 48 hours in refrigerator. Strain the marinade without blending and vacuum seal with the pluma, set aside. 

Tomato water jelly 

Mix the iota gel with one third of the water, bring to 87ºC and remove from heat. Add to the marinade, which should be room temperature to avoid coagulation, strain and vacuum seal, set aside. 

Tomato water 

Wash the tomatoes and cut into a pot, including the liquid. Add salt and sugar and use fingers to blend (it is possible to use a blender, but it may result in a deeper red co lour). Let sit 10 minutes and then place on an unused cheesecloth to strain, allowing the liquid to filter overnight. Cover with plastic wrap so it will not get odours from other foods. 

Farm fresh lettuce puree 

Remove the stalk of the lettuce hearts, blanche twice, rinsing in cold water, then boil for 8 minutes and strain while hot in a chinois or fine mesh strainer. Blend the hearts of lettuce and the cream in a blender, strain and add salt to taste. 

Cream base 

Sauté the onion and spring onions in the butter for 10 minutes. Add chicken broth and reduce to a creamy paste. 

Avocado mousse 

Peel the avocados, place all ingredients in blender and blend until uniform. Pass through chinois or fine mesh strainer and add salt to taste. 

Carrot mousse 

Sauté carrots in butter, transfer to blender and blend well until uniform. Pass through chinois or fine mesh strainer and add salt and pepper to taste. 

Garlic vinegar 

Select 3 good heads of garlic, wrap in aluminium foil with a bit of salt and olive oil sprinkled on top. Roast in oven at 180ºC for 40 minutes. Check for doneness. Remove skin and any sprouts. Place 40 g of roasted garlic in a blender, add remaining ingredients, blend and strain. 

Plating the dish 

Place a thin layer of the tomato water jelly on the base of the plate, sprinkle dots of the lettuce puree, carrot mousse and avocado mousse. Remove the Aljomar Iberico pluma from the marinade and cut into cubes 3cm by 3cm, placing 5 cubes per plate, and top with some of the marinade. Add blanched Kenyan beans, the semi dried tomatoes, the greenhouse lettuce, sliced radishes, avocado spirals, flowers and cilantro.