Recettes
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Flexitarian Recipes by Giovanni Apollo
Grilled Salmon with Fresh Herbs
Baked Bread with Allégro 9% light cream cheese, spinach and clementine salad
Ingredients
4 clementines
45 ml (3 tbsp) of olive oil
Salt and pepper
4 slices of multigrain round loaf bread, toasted
Salt and pepper
1 container of Allégro 9% light cream cheese (150 g)
200 g (2 cups) of baby spinach, washedand dried
45 ml (3 tbsp) of olive oil
Salt and pepper
4 slices of multigrain round loaf bread, toasted
Salt and pepper
1 container of Allégro 9% light cream cheese (150 g)
200 g (2 cups) of baby spinach, washedand dried
Method
In a bowl, squeeze the juice from two of the clementines. Add the olive oil, salt, and pepper. Peel the other two clementines and separate them into quarters. Place them in the bowl, and set aside the baked bread with cream cheese. Add the spinach to the Clementine mixture, tossing it lightly. Distribute the salad equally over each slice of bread. Serve immediately.
Preparation/resting time: 10 minutes
Cooking time: 5 minutes
Number of portions: 4
Cooking time: 5 minutes
Number of portions: 4
Serving suggestion
Perfect as a snack or as a side with steamed fish.
Nutri-note
Spinach offers several nutritional benefits. Among other things,
it contains xanthophyll, a type of carotenoid that is beneficial to eye health. It is also high in iron, though this is poorly absorbed. Clementines, with their vitamin C content, maximize iron absorption. A winning combination, with the added benefit of being a dish the whole family will enjoy.
GIOVANNI APOLLO
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.
Chef/owner of Apollo Restaurant, Giovanni became a student of Paul Bocuse at 13 years of age. After refining his savoir-faire with some of the great chefs, studying molecular cuisine, travelling the globe, winning numerous prizes, and frequenting the highest spheres of the gastronomic world, it is here, with our passionate and curious people, that Giovanni most enjoys sharing his art.
© Chef Giovanni Apollo, Apollo Globe Traiteur,
6389, boulevard Saint-Laurent, Montreal (Quebec) H2S 3C3