{"id":3573,"date":"2012-04-03T16:00:00","date_gmt":"2012-04-03T14:00:00","guid":{"rendered":"https:\/\/cnz.to\/vf\/uncategorized\/ficoide-glaciale\/"},"modified":"2016-07-08T15:15:38","modified_gmt":"2016-07-08T13:15:38","slug":"ficoide-glaciale","status":"publish","type":"post","link":"https:\/\/cnz.to\/vf\/ingredients-bons-produits\/ficoide-glaciale\/","title":{"rendered":"Fico\u00efde glaciale"},"content":{"rendered":"

Voici l’une de mes feuilles de salade<\/strong> pr\u00e9f\u00e9r\u00e9es, la fico\u00efde glaciale, Mesembryanthemum cristallinum<\/a> de son doux nom latin.<\/p>\n

Elle est issue d’une plante grasse feuillue<\/strong> originaire d’Afrique du Sud, qui appartient \u00e0 la m\u00eame famille que la t\u00e9tragone<\/a> dont je vous parlais il y a quelques temps et que j’aime aussi beaucoup.<\/p>\n

Les feuilles de la fico\u00efde glaciale sont \u00e9paisses et charnues, avec une apparence givr\u00e9e<\/strong>, comme si elles \u00e9taient recouvertes de gouttelettes de ros\u00e9e. Selon la vari\u00e9t\u00e9, elles peuvent \u00eatre plates et grandes comme la main (voir photo ci-dessus), ou plus petites et vendues en grappes sur la tige. Les grandes feuilles, je les d\u00e9coupe en rubans dans la diagonale\u00a0; je laisse les petites enti\u00e8res, en retirant les parties de la tige qui seraient un peu coriaces.<\/p>\n

\"Ficoide<\/p>\n

<\/p>\n

Dans les deux cas, les feuilles sont croquantes, juteuses et rafra\u00eechissantes<\/strong>, avec un go\u00fbt l\u00e9g\u00e8rement acide et iod\u00e9.<\/p>\n

Du fait de cette saveur marine, les chefs associent souvent la fico\u00efde glaciale aux fruits de mer — noix de Saint-Jacques ou hu\u00eetres, par exemple — mais j’aime autant la manger simplement en salade<\/strong>, assaisonn\u00e9e d’une vinaigrette japonisante faite avec du vinaigre de riz, de la sauce de soja et de l’huile de s\u00e9same. On peut ajouter au choix une carotte r\u00e2p\u00e9e, de fins batonnets de concombre, une poign\u00e9e de pommes de terre grenaille, et un oeuf poch\u00e9 par dessus.<\/p>\n

Il para\u00eet que la fico\u00efde glaciale se pla\u00eet dans des sols plut\u00f4t secs et qu’elle fait une belle plante ornementale<\/strong>, mais il ne faudrait pas que \u00e7a vous emp\u00eache de manger ses feuilles au fur et \u00e0 mesure.<\/p>\n

\"Ficoide<\/p>\n

L’avez-vous d\u00e9j\u00e0 rencontr\u00e9e, cette fico\u00efde glaciale ?<\/strong> Comment \u00e9tait-elle servie, ou qu’en avez-vous fait ? De quelles autres feuilles de salade int\u00e9ressantes guettez-vous l’apparition, maintenant que le printemps est l\u00e0 ?<\/p>\n

Ce billet a \u00e9t\u00e9 publi\u00e9 pour la premi\u00e8re fois en avril 2012 et mis \u00e0 jour en juillet 2016.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"

Voici l’une de mes feuilles de salade pr\u00e9f\u00e9r\u00e9es, la fico\u00efde glaciale, Mesembryanthemum cristallinum de son doux nom latin. Elle est […]<\/p>\n","protected":false},"author":2,"featured_media":8832,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_mi_skip_tracking":false},"categories":[390],"tags":[],"acf":[],"yoast_head":"\nFico\u00efde glaciale | Chocolate & Zucchini<\/title>\n<meta name=\"description\" content=\"Connaissez-vous la fico\u00efde glaciale? 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