Cruciferous Capsule Salad

salad recipe

Cruciferous Capsule Salad

Olive Oil Panna Cotta

  • 600g Heavy cream
  • 320g Milk
  • 120g Kalamata olive oil
  • 8g Salt
  • 20g Gelatin (as needed)


  1. Bloom gelatin in cold water.
  2. Bring heavy cream, milk and olive oil just to a simmer. Remove from heat and add gelatin, salt, and sodium citrate and blend with an immersion blender.
  3. Vacuum seal to remove bubbles. Strain into a silicon mold and place into blast freezer.
  4. Garnish with seasonal micro vegetables, Balsamic Pearls, pickled Cucumber, Cruciferous greens.