Ingredients and method


  • Romaine lettuce
  • Yellow beet
  • Grapefruit
  • Black Krim tomato
  • Granny smith
  • Taleggio cheese
  • Radish
  • Zucchini flour
  • Walnuts
  • Honey/Sugar
  • Talpa Shoots
  • Zallotti Blossom
  • Feather Tops
  • Caramel
  • Mirin vinegar


  • Caramelize the walnuts with honey or sugar.
  • Make a syrup of caramel, mirin vinegar and Zallotti Blossom.
  • Cook the zucchini flower stem segments with a gas burner.
  • Pick the leaves from the zucchini flower.
  • Dress the plate with leaves of the romaine lettuce.
  • Make sections of granny smith, yellow beet, taleggio cheese, grapefruit, radish and leaves of the zucchini flower.
  • Place the cooked zucchini flower stem segments.
  • Also place the caramelized¬†walnuts in honey and pour some of the sweet and sour caramel Zallotti Blossom syrup over the salad.
  • Garnish with Feather Tops and Talpa Shoots for a fresh and bitter touch.

Recipe: Eric Miete

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