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Per preparare la vinaigrette al mandarino:
In un boccale frullare il prezzemolo (precedentemente lavato e asciugato) con un goccio abbondante di olio extravergine di oliva, il succo del mandarino e una macinata di pepe fino a ottenere una salsa liscia e non troppo liquida.
Tenere da parte.
Per preparare la tartare:
Lavare e mondare il radicchio, affettarlo finemente e sgranare la melagrana. Riunire il tutto in una ciotola, salare, pepare, condire con un filo d'olio extravergine e mescolare bene.
Lavare e mondare l’indivia e tagliarla per il lungo in modo da ottenere una julienne finissima, quindi immergerla immediatamente in acqua molto fredda.
Mondare il baccalà dissalato e sminuzzarlo al coltello ottenendo una tartare molto fine. Aggiungere la scorza del mandarino, qualche cucchiaio di vinaigrette e mescolare bene.
Con un coppapasta creare una base con l’insalata di radicchio e melagrana e adagiarvi sopra 2 o 3 quenelle di tartare, quindi aggiungere la julienne di indivia, la mela tagliata a bastoncini e irrorare con la restante vinaigrette al mandarino.
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