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To find inspiration in the kitchen, we trust our favorite chefs. Laurent Mariotte, Philippe Etchebest or even Cyril Lignac always have good gourmet ideas to delight us.
Now cult, his show All in the kitchen animated with Jérôme Anthony is also back on M6 in a revisited version that smells like summer. Every day, chef Lignac offers gourmet and seasonal recipeseasy to replicate at home.
They have menu why Tuesday August 22 ? A delicious fresh salad which harmoniously mixes green beans, peaches and burrata! This original sweet/salty recipe is enhanced by a balsamic honey vinaigrette, a real delight. Discover the list of ingredients and the steps to make this recipe.
In this sweet/salty salad imagined for 4 people, Cyril Lignac gives pride of place to burrata, this famous Italian cheese that everyone loves.
- 300g green beans
- 4 ripe peaches
- 4 burratas of 125 g
- A few basil leaves
- A few tarragon leaves
- 1 small handful of toasted slivered almonds
- Olive oil
- Fleur de sel and ground pepper
For the honey balsamic vinaigrette:
- 2 cl balsamic vinegar of Modena
- 1 teaspoon liquid honey
- 6 cl d’huile d’olive
- 1 lemon
Heat a volume of water in a saucepan and immerse the green beans in it for five minutes.
Drain them and place them in a bowl of cold water with ice cubes to stop the cooking and fix the color.
Prepare the vinaigrette by mixing the vinegar and honey in a salad bowl. Whisk while gradually adding the olive oil and finish with the squeezed lemon juice.
Wash and cut the peaches into quarters then in a very hot pan with butter, caramelize them.
Salt and pepper the beans then stir in the homemade vinaigrette.
To serve, place the beans and peaches in a dish and add the burrata pieces.
Pour a drizzle of olive oil on top, season with salt and pepper.
Finish with a few chopped tarragon and basil leaves and slivered almonds.
To find the details, go to the platform 6play. And if you’re looking for other recipes from the chef, don’t miss his recipe for candied tomato and burrata toast or his fondant cake with zucchini and fresh goat cheese.