Serves: 6
Active time: 1 hour
Cooking time: 25 minutes + 1 hour − overnight for the garlic (see Chefs’ Notes)


For the garlic oil

  • 1 head garlic
  • 1¼ cups (300 ml) grapeseed oil

For the arugula pistou

  • 7 oz. (200 g) arugula
  • 2 tbsp (30 ml) garlic oil (see above)
  • 2 tbsp (30 ml) grapeseed oil
  • 2 tbsp (30 ml) extra virgin olive oil
  • Salt and pepper

For the pointed cabbage and avocado terrine

  • 1 large pointed cabbage
  • 2 Hass avocados

For the honey-mustard condiment

  • 2 oz. (50 g) wholegrained Meaux mustard
  • 1 oz. (25 g) acacia or multi-floral honey

For the buttermilk curds

  • 1¼ cups (300 ml) buttermilk
  • 2 tbsp (30 ml) lemon juice
  • 1 pinch salt

For the buttermilk coulis

  • 1½ tbsp (½ oz. /15 g) cornstarch
  • ¾ cup (200 ml) buttermilk

To serve

  • Arugula leaves
  • Gray fleur de sel, or other gray sea salt flakes


For the garlic oil

1Preheat the oven to 140°F (60°C/Gas at lowest possible setting).

2Separate the cloves of garlic and crush them with their skins left on.

3Place the garlic in a small ovenproof dish, spoon over the grapeseed oil, and place in the oven for 12 hours or overnight. Strain the oil through a fine-mesh sieve and set aside.

For the arugula pistou

1Blend the arugula with the three oils until smooth. Season with salt and pepper.

For the pointed cabbage and avocado terrine

1Remove the leaves from the cabbage carefully, so each one stays whole. Roast them one at a time on a grill pan, pressing them down with a metal roasting pan.

2Halve the unpeeled avocados and remove the pits. Cut into thick slices and roast them on a grill pan before removing the skin.

3Cut the roasted cabbage leaves into half lengthwise, removing the ribs.

4Set the cake frame on a baking sheet lined with parchment paper. Brush the frame with a little of the garlic oil and layer 3 cabbage leaves at the bottom, seasoning each one with salt and pepper.

5Place another on top and spread with a layer of arugula pistou. Top with avocado slices, ensuring there are no gaps between them, and then another layer of pistou, reserving a little for the honey-mustard condiment.

6Add 4 more layers of cabbage leaves, pressing down on the final layer to flatten the surface.

For the honey-mustard condiment

1In a mixing bowl, whisk the remaining pistou with the mustard and honey. Transfer to a pastry bag.

For the buttermilk curds

1In a saucepan over low heat, bring the buttermilk and lemon juice to a boil with the salt.

2Drain through a fine-mesh sieve and collect the curds, which have a similar texture to ricotta cheese.

For the buttermilk coulis

1In a saucepan, whisk the cornstarch into the buttermilk until smooth.

2Whisking constantly over medium heat, bring to a boil until thickened. Transfer to a pipette.

To serve

1Cut the terrine into ¾-in. (1.5-cm) slices and brown them on a grill pan.

2Arrange the slices on serving plates and top with the buttermilk curds and arugula leaves seasoned with garlic oil and fleur de sel.

3Pipe dots of the honey-mustard condiment and buttermilk coulis around the slices.


To make the garlic oil on the stovetop, wrap the garlic and oil in a tightly sealed foil package and place in a saucepan of barely simmering water for 1 hour, letting it float on top of the water.

Extracted from Vegetables: Flexitarian Recipes and Techniques from the Ferrandi School of Culinary Arts (Flammarion, 2020)


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