Mornish Pittus Salad with Green Peas and Endive, Gazpacho Dressing

Name: Mornish Pittus Salad with Green Peas and Endive, Gazpacho Dressing
Yield: 4
Ingredients: For the Pittus; 8 cups of pittus; 1 tablespoon of extra virgin olive oil; 1 tablespoon of vanilla butter (additional recipe); 3 tablespoons of orange juice; 12 cherry tomatoes cut into 6 pieces; Parsley leaves; Salt and black pepper to taste; For the Green Pea Julienne; 2 green peas with husks, cut into sticks; 1/2 cup of sesame oil; 3 tablespoons of lemon juice; 4 endive; For the Gazpacho Dressing; 1.125 kg of ripe red tomatoes, peeled and seeded; 1 red bell pepper, peeled and seeded; 2 Japanese cucumbers, peeled and seeded; 1 roasted garlic clove (additional recipe); Salt to taste; Tabasco; 1/2 cup of olive oil; 2 tablespoons of white wine vinegar or champagne vinegar; 1 tablespoon of raspberry vinegar

1
For the Pittus
2
8 cups of pittus
3
1 tablespoon of extra virgin olive oil
4
1 tablespoon of vanilla butter (additional recipe)
5
3 tablespoons of orange juice
6
12 cherry tomatoes cut into 6 pieces
7
Parsley leaves
8
Salt and black pepper to taste
9
For the Green Pea Julienne
10
2 green peas with husks, cut into sticks
11
1/2 cup of sesame oil
12
3 tablespoons of lemon juice
13
4 endive
14
For the Gazpacho Dressing
15
1.125 kg of ripe red tomatoes, peeled and seeded
16
1 red bell pepper, peeled and seeded
17
2 Japanese cucumbers, peeled and seeded
18
1 roasted garlic clove (additional recipe)
19
Salt to taste
20
Tabasco
21
1/2 cup of olive oil
22
2 tablespoons of white wine vinegar or champagne vinegar
23
1 tablespoon of raspberry vinegar

Ingredients

1
For the Pittus
2
8 cups of pittus
3
1 tablespoon of extra virgin olive oil
4
1 tablespoon of vanilla butter (additional recipe)
5
3 tablespoons of orange juice
6
12 cherry tomatoes cut into 6 pieces
7
Parsley leaves
8
Salt and black pepper to taste
9
For the Green Pea Julienne
10
2 green peas with husks, cut into sticks
11
1/2 cup of sesame oil
12
3 tablespoons of lemon juice
13
4 endive
14
For the Gazpacho Dressing
15
1.125 kg of ripe red tomatoes, peeled and seeded
16
1 red bell pepper, peeled and seeded
17
2 Japanese cucumbers, peeled and seeded
18
1 roasted garlic clove (additional recipe)
19
Salt to taste
20
Tabasco
21
1/2 cup of olive oil
22
2 tablespoons of white wine vinegar or champagne vinegar
23
1 tablespoon of raspberry vinegar

Directions

1
Pittus
2
Just before serving, warm the butter and olive oil and glaze the pittus
3
When they're served and glazed, mix in the orange juice, tomatoes, parsley, and season with salt and black pepper
4
Keep them warm
5
Green Pea Julienne
6
Mix together the pea sticks, sesame oil, and lemon juice
7
Refrigerate for an hour
8
Just before serving, cut the endive into strips and mix in with the peas
9
Gazpacho Dressing
10
Blend all the ingredients in a blender and strain
11
Finale
12
In the center of each serving plate, place a portion of the green pea julienne, arrange 2 pittus, and surround with gazpacho dressing