“Harvest” Salad from George Panagis 1st Place – Final Greek Salad Festival – Kalamata Papadimitriou

“Harvest” Salad from George Panagis 1st Place – Final Greek Salad Festival

George Panagis

Preparation Time: 3 hours
Cooking Time: 20 minutes

Ingredients (serves 2):

5 medium sized beetroots
1 radish
80gr pistachio nuts
100gr “Arseniko” cheese from Naxos (a kind of spicy kefalotyri cheese produced in the traditional way in the pens of Naxos uplands, using sheep’s or goat’s full milk with the addition of whey.)
7 dried porcini mushrooms
1 lime
5 blueberries
40gr honeycomb
5gr fennel seeds
7gr cardamom
6 leaves of large leaf basil
6 leaves of mint
Rose water (optional)
White wine vinegar
Pomegranate Balsamic Cream with stevia Kalamata Papadimitiou
Fleur de Sel

For the recipe we will need:
Two small springform tins: one round and one shaped as a rose petal.
One mandoline slicer
One gastronorm 1/8, otherwise a similarly shaped baking tray.
A vacuum sealer for the osmosis procedure*.

Put the blueberries with the Pomegranate Balsamic Cream with Stevia, the olive oil, salt and pepper in a metal bowl; mix thoroughly and leave the mixture aside.
Slice the beetroots with the mandoline slicer, regulated at a level of thickness of 2mm (you should get about 30 slices).
Take 9 of the beetroot slices and using the round springform, press down one at a time to create a shape. Repeat the procedure with the rose petal springform for the remaining slices.
Add the beetroots with olive oil, a slice of lime, white wine vinegar, fennel seeds, cardamom, salt and pepper in the gastronorm 1/8 (or the baking tray) and place it in the vacuum sealer.
Perform a triple osmosis at 36 seconds each.
Osmosis is a natural phenomenon in which liquids and odors are transferred from the thinnest to the densest solution; basically it is a quick marinade that is achieved through the vacuum.
Alternatively, if you are not using a vacuum sealer, you may put the beetroots with the other ingredients in the fridge for at least three hours.
Use the mandolin slicer to slice the radish; Put the slices in water with ice to give them the right shape.
In a metal bowl add the pistachio nuts, the Naxos cheese, basil, mint, lime zest, grated porcini and pepper and mix well.
Cut the honeycomb into about one centimeter pieces.
For the dressing use the beetroot juice essences that have been produced by the osmosis.
Finally, scent with the rose water.

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