Photography recipe
Fotografía Chef Signature Chef

Elaboration

Saute the seeds in a frying pan for 3 minutes. Pour the sautéed seeds and the salt in a food processor and grind it into small peaces. Take care: do not let it turn into flour. Cut the bread in 4 equal pieces. Brush the olive oil and temper with fleur de sel. Place them in a baking tray and let it bake in a preheated oven at 180ºC, for 10...

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Elaboration

Saute the seeds in a frying pan for 3 minutes. Pour the sautéed seeds and the salt in a food processor and grind it into small peaces. Take care: do not let it turn into flour. Cut the bread in 4 equal pieces. Brush the olive oil and temper with fleur de sel. Place them in a baking tray and let it bake in a preheated oven at 180ºC, for 10 minutes or until it get crunchy. Place the strawberry and the sugar in a vacuum bag. Cook it for 1 hour at 80ºC. Stop cooking putting it in a bowl with water and ice cubes. In a mixer, mix the cooked strawberry, the sicilian lemon juice and the salt.

 
Then, add the canola oil, emulsifiying the vinaigrette. Keep it cool. In a bowl temper the leaves with the strawberry vinaigrette. Pour the tempered leaves in a soup dish, letting the salad tall. Cover the cheese with the mix of seeds e and place them on the salad. Place the pita bread around the salad. Garnish it with flowers and micro leaves.

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Ingredients 4 persons
  • 25g goat cheese balls (Chèvre Huile)
  • 30g endive
  • 5g small beet
  • 5g small arugula
  • 15g garden lettuce
  • 15g garden ruby lettuce
  • 20g strawberry
  • 2g sugar
  • 1g canola oil
  • 1g sicilian lemon juice
  • 1g salt
  • 100g pita bread
  • 5ml extra virgin olive oil
  • 2g fleur de sel
  • 10g golden flaxseed
  • 10g green pumpkin seeds
  • 10g black sesame
  • 10g sunflower seeds
  • 1g flowers
  • 1g micro leaves.
Recipes. The Cook & Chef Institute