Ingredients for 4 people
For the chard chops
1.2 kg of chard, 200 g of carrots, 120 g of shallots, 40 g of ginger, 25 g of garlic, 1 tbsp. to the s. soy sauce, 1 bay leaf, salt.
the preparation
Remove the chard from the ribs and cut them into fine cubes. Reserve the chard greens to make a soup or something later. Peel the carrots and cut them into thin noodles. Finely chop the shallots, ginger and garlic. Mix the cut vegetables in a container and weigh them to obtain 1 kg. Add 17.5 g of salt. Stir and let it rest for 30 minutes to dissolve the vegetables. Place the bay leaf in the jar, pack the vegetables. Add the vegetable juice, cover with a cabbage leaf or a glass weight. Close and let ferment for at least 2 weeks.
For the eggs and mayonnaise
4 eggs, 1 soy yogurt, 1 tbsp. to the s. mustard, 20 cl of rapeseed oil, 1 tbsp. to the s. lemon juice, 1/2 tsp. to c. peeled and finely grated fresh turmeric, 1/2 tsp. to c. fresh peeled and finely grated ginger, salt, pepper, 2 sprigs of parsley, mint flowers.
the preparation
Boil the eggs for 11 minutes and then immerse them in cold water. Peel them, cut them in half, remove the yolks. Crush the yolks in a strainer to obtain the texture of yellow mimosa. To reserve. In a bowl, mix the yogurt and mustard. Whisk while drizzling in the rapeseed oil. Add the lemon juice then the turmeric and ginger. Season. Take 2 tablespoons of lacto-fermented chard ribs and mix them with a little mayonnaise. Use the fermented carrot strips to support the deviled eggs. Garnish the whites with chard mayonnaise, sprinkle with mimosa yolk and chopped parsley. Optionally finish with mint flowers.
