Romanesco Salad
VEUVE CLICQUOT ROSÉ

Romanesco Salad

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by @moriedakan
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.
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Ingredients

  • 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
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.

VEUVE CLICQUOT ROSÉ

MEET KAN MORIEDA

Born 1986 in Japan. Developed his career in the renown Japanese restaurant “Tetsuya’s” Sydney, Australia and “ Tapas Molecular bar ” in Mandarin Oriental Tokyo. He opened his restaurant “Salmon & Trout” in 2014. He has also started a food producing company combining Gastronomy x Innovation x Tradition and creating a community of young and upcoming chefs under 35, to create new values and experiences for gastronomy in the future.
He is producing a Thai restaurant “Chompoo” which newly opened in Shibuya. He is also active as a key person on “Food Film Festival” in Japan. 

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