- 200 g (7 oz) Laliberté cheese
- 2 garlic cloves
- 20 g (2/3 oz) bread
- 50 ml (3 1/3 tbsp.) olive oil
- 100 ml (2/5 cup) grape seed oil
- 4 tomatoes
- 80 g (3 oz) shallots, peeled and finely chopped
- 2 branches fresh thyme, leaves removed
- 15 ml (1 tbsp.) castor sugar (extra fine sugar)
- 90 ml (6 tbsp.) white wine
- 120 g (4 oz) leeks
- 20 g (2/3 oz) homemade or artisan pepperoni
- 50 ml (3 1/3 tbsp.) Xeres vinegar
- 40 g (1½ oz) Paris mushrooms, cleaned
- 40 leaves of field salad
- Espelette pepper
- Place the Laliberté cheese in the freezer the day before so it freezes.
- Preheat oven to 180 °C (350 °F).
- Slice the bread into thin slices if necessary.
- Slice a garlic clove in two and rub the bread slices with the garlic.
- Brush the bread with 20 ml (1 1/3 tbsp.) of olive oil.
- Place the bread on a baking sheet covered with parchment paper and bake approximately 10 minutes to make croutons. Set aside.
- Once the bread is at room temperature, crush it into coarse breadcrumbs. Add salt and set aside in a dry, airtight container.
- Remove the tomatoes’ peduncles and make a small cross cut at the opposite end of the tomatoes.
- Blanch the tomatoes in a saucepan for a few seconds, and then drop them in ice-cold water.
- Peel the tomatoes, slice them in quarters and deseed them.
- Peel a garlic clove, degerm it and chop it finely.
- Preheat oven to 150 °C (300 °F).
- Mix the tomatoes with 20 g (¾ oz) of shallot, the garlic and thyme, and 30 ml (2 tbsp.) of oil in a round-bottomed mixing bowl. Season and add the sugar.
- Mix and place the tomatoes on a sheet covered with parchment paper, then bake for 1.5 to 2 hours.
- When the tomatoes are baked and back to room temperature, purée them.
- Filter with a China cap strainer and season. Set aside in the refrigerator.
- Put the rest of the shallots in a saucepan and moisten with the white wine.
- Bring to a boil and reduce until no liquid remains. Set aside in the refrigerator.
- Cut the leeks in two, at half height, in order to keep the white part and some of the green. Clean well to ensure no dirt is left.
- Slice the leek in half lengthwise and separate the leek strips.
- Slice the wider strips into two or three thinner ones.
- Blanch the leek strips in a saucepan filled with salted boiling water for about 5 minutes.
- When the strips are cooked, cool them in ice-cold water.
- Drain well on a paper towel. Set aside in the refrigerator.
- Remove the casing (skin) from the pepperoni and julienne the meat. Set aside in the refrigerator.
- Mix the white wine shallot with the Xeres vinegar and the rest of the oil in a round-bottomed mixing bowl. Season and set aside in the refrigerator.
- When you’re ready to serve, mix the leek strips with the dressing in a bowl and season.
- Using a mandoline, slice the Paris mushrooms finely.
- Delicately mix the mushroom slices and the field salad with the dressing. Season.
- Lay the leek strips on the plates.
- Using a Microplane grater, grate the frozen cheese over the leek. Top with pepperoni and breadcrumbs.
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