This is incredibly light and refreshing and a brilliant starter on a hot summer’s day when entertaining.
Recipe from Alain Passard
This is a recipe that doesn’t really need amounts. You eyeball it and go with your gut.
Large cucumber, unpeeled and very thinly sliced, preferably using a mandolin.
Kiwifruit, not too ripe. Skin sliced off and then slice the fruit very thinly
Lemon olive oil
Fresh basil, younger, smaller leaves preferably
New onion hoops, either large scallions or another mildish onion sliced very thinly
fleur de sel
Overlap the cucumber and kiwifruit like fine petals, gloss with the lemon olive oil, add the finely sliced onion, sprinkle with a little fleur de sel and little basil leaves.
Voila! Stand back and look at the beauty on the plate