Spring Salad with Red Cabbage Yka Leaves Foam

Ingredients and method, for 4 people


  • Spring Mix
  • 100 gr peas
  • 100 gr broad beans
  • 8 variegated cherry tomatoes
  • Pepper and salt
  • 200 gr red cabbage
  • 200 ml cream
  • 70 ml water
  • 1 shallot
  • 5 gr butter
  • 30 gr Parmesan cheese
  • 2 Yka Leaves
  • 100 ml grape seed oil
  • 25 gr Salad Pea


  • Cut the red cabbage into fine strips
  • Fry with butter and shallot until tender
  • Add to Thermomix along with 2 Yka Leaves, water, cream, Parmesan cheese and blend well, rub through a sieve and put into the kidde
  • Make a green oil from Salad Pea and grapeseed oil in the Thermomix. Blend to max. 60°C. then pass through coffee filter
  • Crush the tomatoes, cut into quarters and remove the seeds.
  • Doubledeat the peas and broad beans
  • Pick all the Cress varieties from the Spring Mix and place them in a large circle on the plate, along with the Salad Pea. Divide the peas, broad beans and tomatoes on top. Using the kidde, pipe the red cabbage Yka Leaves foam in the center of the circle. Place another Yka Leave on top of the foam.
  • Drizzle with the green oil, coarse sea salt and pepper from the mill

Recipe: Marc Creusen

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