Raw leek salad, perfect egg, arugula pesto, parmesan tuile, maple bacon bonbon

Serves : 4

Preparation time : 30 minutes

Cooking Time: 50 minutes

Leeks

• 1 leek white, finely julienned
• 30 ml (2 tablespoons) white balsamic vinegar
• 30 ml (2 tbsp.) olive oil
• Salt and pepper to taste

1. In a bowl, mix oil, vinegar, salt and pepper.
2. Add leek julienne just before serving.

Arugula pesto

• 250 ml (1 cup) arugula
• 90 ml (6 tbsp.) pumpkin seeds
• 1 garlic clove
• 60 ml (1/4 cup) water
• 60 ml (1/4 cup) olive oil
• 30 ml (2 tbsp.) white balsamic vinegar
• 60 ml (1/4 cup) Parmesan cheese
• salt and pepper to taste

1. In the bowl of a blender, purée the arugula, pumpkin seeds, garlic, water, olive oil, vinegar and Parmesan. Check seasoning.
2. The mixture should be thick and smooth. Set aside.

The perfect egg

• 4 eggs

Place eggs in water at a constant temperature of 64.5°C and cook for 50 minutes.

Parmesan tile

• 125 ml (1/2 cup) grated Parmesan cheese

1. Preheat oven, rack in center, to 180°C (350°F).
2. On a baking sheet lined with a silicone mat, divide the cheese into small rounds and bake for 10 minutes, until the cheese has melted and begun to color slightly. Then remove from the oven and leave to cool.

Maple bacon bonbon

• 4 slices thick-cut bacon
• 45 ml (3 tbsp.) maple syrup
• 2 pinches Espelette pepper
• 1 pinch fleur de sel
• 1 pinch ground pepper

1. Preheat oven, rack in center, to 180°C (350°F).
2. On an ovenproof baking sheet covered with a silicone mat, brush the bacon slices with maple syrup and bake for 10 minutes.
3. Brush again with maple syrup, sprinkle with Espelette pepper, fleur de sel and pepper and bake for a further 5 to 10 minutes. Leave to cool.