- Romanesco Broccoli 1/4
- 50g Mozzarella Cheese
- 5 peppercorns Black Pepper
- 20 seeds Pomegranate
- 3 pieces (cut out in a mouse shape) Pickled beetroot
- 1 teaspoon Raspberry Vinegar
- 1 teaspoon Olive Oil
- Oxalis leaf and flower if available
VEUVE CLICQUOT ROSÉ
Romanesco Salad
By 森枝 幹
Hello, I’m Kan Morieda. I‘m a chef at “Chompoo,” a Thai restaurant in Shibuya. Other than that, I also consult as well as produce restaurants, bars, events and press. I started my career at the restaurant “Tetsuya’s” in Sydney, Australia. My experience there taught me how to create dishes freely and to think out of the box. Today, I made a “Romanesco salad.” Romanesco has a lovely crunchy texture. I matched the slight sweetness of Romanesco with pomegranate and Mozzarella cheese. To give an accent to the dish, I placed beetroot pickles, raw black pepper and fruits of Elaeagnus as a final touch. I like oriental cuisine; spicy, a little bitter and has strong aromas. With a dish with a strong characteristic, the rich and fresh acidity of Veuve Clicquot Rose Label matches perfectly. I want to open people’s minds. By further expanding the potential of how to freely enjoy “food”, I hope people can better accept different cultures and make a brighter world.
Try this recipe
You'll need
Instructions
Chop Romanesco in small pieces and put in a bowl.
Include in the same bowl, mozzarella cheese broken up into small pieces, peppercorns cut in half and pomegranate seeds.
Mix raspberry vinegar and olive oil, then add salt to taste.
Plate up and finish by adding the pickled beetroot and Oxalis.
Include in the same bowl, mozzarella cheese broken up into small pieces, peppercorns cut in half and pomegranate seeds.
Mix raspberry vinegar and olive oil, then add salt to taste.
Plate up and finish by adding the pickled beetroot and Oxalis.
