Vinaigrette with Anchovies and Arugula

Ingredients

• Green Peas 5 oz
• Vinaigrette Vegetable Mix 20 oz
• Pickled Cauliflower 5 oz
• Spanish onions 1 piece
• Shallot 0 oz
• Anchovies 0 oz
• Honey 0 oz
• Champagne Vinegar 0 fl oz
• Vegetable Oil 5 fl oz
• Arugula 0 oz
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Blanch the peas in boiling water for 3 minutes. Then drain and transfer them to ice water to stop the cooking process.

Step 2

Dice the red onion and pickles into medium cubes. Chop the chives finely, and mince the anchovies very finely, almost to a paste.

Step 3

In a bowl, use a whisk to combine the honey, mustard, vinegar, and pepper. Then, while continuing to whisk, gradually pour in the oil.

Step 4

In one bowl, combine the potatoes, carrots, onion, and cucumber, add the dressing to the vegetables, and mix well. In a separate bowl, mix the beetroot with the dressing, reserving a little dressing for later.

Step 5

Using a culinary ring, layer the beetroot, then the vegetable mixture, followed by the peas. Drizzle with sauce and finish with a layer of beetroot. Arrange the arugula leaves beautifully around the dish, sprinkle with scallions, and serve.