Awaken your senses and let yourself be seduced thanks to this seasonal sandwich recipe proposed by our partner chef Michel Roth. A composition of celery leaves, avocado and red chicory that will perfectly accompany the beetroot inclusions and seeds.
Preparation : 15 min
Bake the bread 6-8 min. at 200°C.
Use a mandoline to cut the celeriac into thin slices. Boil for five minutes then drain.
Marinate the slices of celeriac in a mixture of olive oil, lemon juice, salt and pepper.
Peel the avocados and cut into slices. Season with salt, pepper, and a few drops of lemon juice.
Dressing : 5 min
1. Cut the half-baguette in half lengthways.
2. Spread the Provence herbs mustard over the bread, then arrange alternate slices of celeriac and avocado on top.
3. Finish by adding the leaves of red chicory and rocket.
4. Sprinkle with toasted buckwheat grains and a few drops of olive oil.
Chef's tip
You can replace the toasted buckwheat with puffed rice.