Following the thread of the first article "winter salads", today I present the party making salads.
Three very different type of salads, in common, very simple to prepare almost raw ingredients, inspiration to combine flavours, colors ...
Base oak leaf lettuce, with very thin slices of foie gras mi-cuit (semi-cooked) and pomegranate
I've used a box grater with vegetable slicing surface with the foie gras very cold coming from the fridge.
Unique combination for the palate.
With a green base and very colorful toppings: White fresh cheese, yellow mango, brown walnuts and red tomatoes.
This one i a really green salad: red radishes (the raw flesh has a crisp texture and a pungent, peppery flavor), carrots, escarole, spinach and lettuce hearts.
Three very different type of salads, in common, very simple to prepare almost raw ingredients, inspiration to combine flavours, colors ...
I've used a box grater with vegetable slicing surface with the foie gras very cold coming from the fridge.
Unique combination for the palate.
With a green base and very colorful toppings: White fresh cheese, yellow mango, brown walnuts and red tomatoes.
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