After a weekend cook out with smoked meats and deserts some clean fresh fruits and veggies sounded really good so I consulted my copy of Raw by Roxanne Klein and Charlie Trotter. I modified a few of the recipes based on what ingredients I was able to find.
Watermelon Napoleon
watermelon, sliced into rectangles or squares
mango - thinly sliced
lychee (canned)
micro greens
horseradish
layer the watermelon, mango & lychee
3 layers
For Garnish:
top with micro greens & horseradish
olive oil
finishing saltgranita
I did a watermelon and a cucumber granita
Blend the following ingredients and then freeze them
watermelon, mint simple syrup, lemon, tequila
cucumber, mint simple syrup, lemon, gin
Top fruit layers with micro greens and some horseradish
drizzle olive oil around the plate
add small piles of watermelon & cucumber granita & horseradish
sprinkle with finishing salt
Marinade1/3 cup shoyu
3 Tablespoons lemon juice
2 Tablespoons ginger
1 Tablespoon maple syrup
3 Tablespoons coconut milk
1 red Thai chili (seeds removed)
ground pepper
sesame oil
English cucumber - cut in half and thinly sliced lengthwise
avocado
carrot - julien cut
red bell pepper - julien cut
cilantro
micro greens
red oak leaf lettuce - torn into smaller pieces
Prepare the marinade and all the vegetables
toss the avocado, carrot, and bell pepper in some of the marinade
lay out 4 slices of cucumber to act as the wrapper for the rolls
layer veggies in to wrapper - carrot, pepper, avocado, cilantro, lettuce, micro greens
wrap the cucumber around the veggies to form the rolls
garnish the plate with some of the marinade, peanuts and celery micro greens
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