Summer Salade Crozets & Tomato


  • 200g Crozets Nature (plain) or Bio (organic) Alpina Savoie
  • 1 large beef heart tomato
  • 1 onion
  • 80g of Chorizo
  • 80g grated Parmesan cheese
  • 1 bunch of chives
  • ½ liter of water
  • 50mls of olive oil
  • 1 tablespoon of pesto


  • In a saucepan, sweat the chopped onion, tomato and chorizo diced with a drizzle of olive oil.
  • Add Crozets and salted boiling water. Cook until absorbed. Once cooked, add chopped chives, Parmesan, remaining olive oil, and pistou. Let the salad cool.
  • To season, accompany your salad with a vinaigrette by mixing olive oil and balsamic vinegar.
  • Place a cookie cutter on your plates, arrange Crozets salad inside and carefully remove the circle.
  • To decorate, garnish with Espelette pepper to taste, sliced cherry tomatoes, Parmesan shavings and diced Chorizo.

Source (in French):