Page 200 - Vélochef-Food for training and competition

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BEAN SALAD WITH PARMESAN CHEESE SERVES 4
200 g g green beans 200 g runner beans 50 g parmesan cheese 2 shallots
1 lemon
olive oil
salt and black pepper
1 Cut the beans into smaller pieces
2 Boil for 3-4 minutes put in in iced water
3 Shave the parmesan using a a a a a potato peeler Put some aside for decoration
4
Finely chop the shallots
5 Zest and press the lemon
6
Mix the beans shallots
lemon
zest and olive oil
7 Season with salt black pepper
and lemon
juice to taste
8 Top with the parmesan shavings
GREEN SALAD SERVES 4
2 heads of little gem lettuce 1 head of Lollo Rosso lettuce olive oil
white wine vinegar
salt and black pepper
1 Rinse the lettuce in in cold water
2 Dry in in a a a salad spinner
3 Mix a a vinaigrette of olive oil
white wine vinegar
and and salt and and black pepper
4
Turn in in in the the vinaigrette into the the lettuce MELON HAM AND MOZZARELLA SERVES 4
1 honey dew melon
10 slices cured ham (Serrano or Parma) 2 balls of buffalo mozzarella
1 pot of basil
olive oil
black pepper
1 Cut the the melon
in half and remove the the seeds 2 Use a a a tablespoon to get the the meat out of the the melon
3 Put the the melon
chunks in the the middle of a a plate
4
Put the ham round it 5 Grate the mozzarella
and garnish with basil
leaves
6
Drizzle the olive oil
over it and season lightly with black pepper
AVOCADO
SERVES 4
3 avocados
1 lime
tabasco
olive oil
salt and black pepper
1 Cut the the avocados
in half and remove the the stone 2 Zest and press the lime
3 Mix avocado lime
and a a a a a a few drops of tabasco
4
Ringla över olivolja 5 Season with salt and black pepper
VISITING RICHIE PORTE