Food Photography, Food Styling And Recipe by Chef Momo
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I decided to make a salad as :
Champagne Grapes With Aged Grayere, Yellow Fresh Currants, Sprouts,Tomato And balsamic Vinaigrette:
Ingredients: serves 2
2 cup of any sprouts or greens as baby spinach, arugula, Boston lettuce
3 tbs shaved aged grayere cheese
10 pieces cherry tomato
12 small heirloom cucumber
1 cup Champagne Grapes
1/2 cup yellow fresh currant
Vinaigrette: 3 tbs balsamic vinegar,1 tbs lemon juice, 4 tbs olive oil, salt, pepper. in a mixing bowl add all the ingredients , whisk and set aside.
In a dinner plate , arrange any greens you chose, tomatoes, cucumbers, cheese, champagne grapes, yellow currant and drizzle with the balsamic vinaigrette.
Organic Chicory Salad with Smoked White Trout, White Beet, Cantaloupe and Lime Vinaigrette:
Ingredients: serves 2
1 fillet white trout, seeded and shredded
2 tbs fresh lime juice
3 tbs almond oil
Celtic Sea salt, black pepper
2 cups organic chicory leaves, cleaned and separate yellow-white and green ( this is a reason when you mix them together they will look beautiful )
1/2 cup cantaloupe , cut into small cubes
1/2 white beet, pealed and julienne
2 small radishes, sliced very thin ( for garnish )
Make the vinaigrette:in a mixing bowl add, lime, almond oil, salt, pepper, mix well and set aside.
In a Dinner plate, arrange one portion organic chicory , add white trout, cantaloupe, white beets, trout , sliced radish on top and drizzle with the lime vinaigrette.
What i like about this salad during the lunch, i will have it with a bowl of black quinoa.
To cook the black quinoa: in a pot, add 1 cup of quinoa, 2 cups of water, salt , 2 tbs almond oil, bring to a boil than simmer for 15 to 20 minutes. This amount is 4 servings. I make it ahead and leave the rest for breakfast in the morning.
Using the black quinoa in breakfast: in a bowl, add cooked quinoa, hot soy milk, hemp milk, almond milk or skim organic milk, 1 tbs organic ground flax seed, 2 tbs walnut, 1/3 cup organic blueberry, 1 tbs raw honey.
Recipe by Chef Momo
Beet Salad With Goat Cheese, Roasted Pear and Lemon D’Anjou Pear Vinaigrette
2 tbs goat cheese
Salt, black pepper
2 tbs walnuts
1 pear, pealed and cut into halves
1 tbs fresh lemon juice
2 tbs d’anjou pear vinegar
3 tbs walnut oil and one extra to bake the pear
1 tsp mustard
1-In a 400F hot oven and in a baking dish cover the beets with foils and roast for 45 minutes or until done, set aside.At the mean time and in another baking dish, arrange the halved pears, drizzle with walnut oil , cover with foil and bake for 30 minutes or more until done, set aside.
In a mixing bowl add, lemon juice, walnut oil, salt, black pepper, Anjou pear vinegar, tsp mustard, mix and set aside.
Before plating, cut the beets into small cubes and slice the halved pears.In a mixing bowl add, beets, walnut, some of the vinaigrette, set aside.In a salad plate, arrange one portion of the beets, 1 tbs goat cheese, half sliced of pear, and drizzle with the vinaigrette.