![salad recipe](/sites/default/files/styles/az_full_width_bg_extra_small/public/2023-09/salad2.jpeg?itok=Q5VwFHMp)
Cruciferous Capsule Salad
Olive Oil Panna Cotta
- 600g Heavy cream
- 320g Milk
- 120g Kalamata olive oil
- 8g Salt
- 20g Gelatin (as needed)
Image
![Salad](/sites/default/files/styles/az_small/public/2023-09/salad.jpeg?itok=cTDbQuvM)
Instructions:
- Bloom gelatin in cold water.
- 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.
- Vacuum seal to remove bubbles. Strain into a silicon mold and place into blast freezer.
- Garnish with seasonal micro vegetables, Balsamic Pearls, pickled Cucumber, Cruciferous greens.