Photography recipe
Fotografía Chef Signature Chef

DIRECTIONS

In a nonstick skillet, place the grated parmesan cheese, distributed in a circular form. Cook over medium heat for 5 minutes, until it turns into a strong golden. With a silicone spatula, separate the edges.

Place a small bowl, or any deep rounded container, on top of the cheese (still in the pan) and flip it over so that it takes the shape of a...

+

DIRECTIONS

In a nonstick skillet, place the grated parmesan cheese, distributed in a circular form. Cook over medium heat for 5 minutes, until it turns into a strong golden. With a silicone spatula, separate the edges.

Place a small bowl, or any deep rounded container, on top of the cheese (still in the pan) and flip it over so that it takes the shape of a basket. Let it rest aside.

For the dressing, mix all ingredients in the blender until they are a homogeneous mixture. Place the mix in a pot and reduce to medium heat, mixing with a whisk, for 5 minutes. Let stand until it takes room temperature.

Inside the basket, add the mixed leaves, the sliced strawberries and mango, and the almonds. Add the dressing in a circular shape around the plate and zigzag in on top of the salad.

-

Ingredients 4 persons
  • INGREDIENTS
  • 80 grams whole parmesan cheese
  • 100 grams of mixed leaves
  • 50 grams of sliced mango
  • 3 whole strawberries
  • sliced
  • 10 grams of almonds
  • DRESSING
  • 100 grams of blackberries
  • 50 grams of sugar
  • 1 tablespoon of mustard
  • ½ cup of balsamic vinegar
  • ½ cup of olive oil
  • ¼ cup of honey
  • 1 teaspoon salt.
Recipes. The Cook & Chef Institute