New| Watermelon Salad | |||||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | |||||||||||||||||||||||||||||||||||||||||||
| Ingredients | |||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||
| Preparation Method | |||||||||||||||||||||||||||||||||||||||||||
For the salad dressing: Peel, slice and sweat the ginger root in sunflower oil at 80 C until it is well done. Reserve the oil. Prepare the juice of an orange and the same quantity of carrot juice. Reduce to a quarter of its volume. Add the ginger and the herbs, liquefy and mix with the ginger oil. Add some salt and white pepper. Reserve. Wash the frisee and use only the best and the most tender parts. Cook the green asparagus al dente and cool it down in iced water. Grill lightly and reserve. Cut a square out of a slice of watermelon, put it in the centre of a plate and add 4 green asparagus. Place the goat cheese in the centre of the watermelon. Add a bouquet of frisee tossed with dressing and decorated with chives. Serve. |
|||||||||||||||||||||||||||||||||||||||||||
 FEATURES & ARTICLESVISIT OTHER EMIRATESInteresting Links ONLY webinars 4.0 Revolution International Humanitarian City Dubai Restaurants Guide Corporate Gifts Middle East News |
