The most expensive salad in the world was created by celebrity chef Raymond Blanc at the Hempel Hotel in London in observance of Florette National Salad Week. The salad took six hours to create and included such fine ingredients as Florette Baby Leaf salad, beluga caviar, grated truffle, potatoes decorated with gold leaf, Kreel caught langoustines, Cornish crab and lobster and 30-year-old balsamic vinegar. The 50 grams of Almas golden caviar, made from the eggs of albino and Oscietre sturgeons and formerly reserved for Russian tsars, is the true draw of this sumptuous salad.

First, delicious Florette Baby Leaf salad is tossed in Moulin Jean Marie Cornille olive oil – a premium olive oil from Provence – and grated truffle. These ingredients are nestled in a hand woven basket made with courgettes, red peppers, potato and gold leaf, to which are added a tagliatelle of cucumber, and cauliflower puree. The exquisite Florette salad basket is surrounded by the world’s most luxurious ingredients including Almas golden caviar, which was formerly reserved for the Russian Tsars. The finished salad is dusted with grated truffle, gold leaf and drizzled with a red romano pepper essence.

The Florette Sea and Earth Recipe Ingredients:

– Florette Baby Leaf salad

– Almas golden caviar

– Beluga caviar

– Truffle

– Gold leaf

– Kreel caught langoustines

– Cornish crab

Cornish lobster

cauliflower puree

cucumber

– Moulin Jean Marie Cornille olive oil

– Red romano peppers

– Potato

30yr old Balsamic Vinegar

The Florette Sea and Earth Salad sells for US $1,013.