"Recipes from the Chef's Kitchen"
6271 Old Dominion Dr.
Saffron Gourmet Truck
Washington, D.C. Metropolitan Area
Sebastion Oveysi - Executive Chef & Managing Partner
Watermelon Feta & Basil Salad
with Raspberry Vinaigrette
1) 1 cup of
2) 8 Ounces
of fresh spring mix Lettuce
3) 2 Ounces
of Feta Cheese crumbles
Ounces of Fresh chopped up Basil Leaves
1) Place fresh spring mix lettuce in a large salad
bowl followed by placing the
cubed watermelon pieces directly on top and center
of the mix.
2) Top off the watermelon with
the crumbled feta and chopped basil.
3) Remove the Raspberry Vinaigrette from the fridge and drizzle over the
The Raspberry Vinaigrette Salad Dressing
1) 1 cup of
2) ½ cup of
3) 1 tablespoon
of Extra Virgin Olive Oil
4) 1 teaspoon
of crushed Peppercorn
pinch of Salt
1) In a food processor, combine
all the ingredients and blend until everything
2) Once finished blending, place the dressing in
the refrigerator for about 25
3) Cold temperature will result in thicker consistency.
Chilean Sea Bass
in Prosecco Lime Sauce
(Right Picture...the sea bass on top of the salad prepared above.)
1) 8 Ounce
fillet of wild caught Chilean Sea Bass
2) 1 cup of
3) A pinch
tablespoon of fresh squeezed Lime Juice
tablespoon of Brown Sugar
1) In a medium size
bowl, mix the Prosecco, salt, lime juice, and brown sugar.
2) Mix well until the
salt and sugar has completely dissolved.
3) Poor the Prosecco sauce in a medium-cooking pan heated at medium high.
4) While the sauce is
warming up, rinse the sea bass and place it in the warm pan.
5) Cook about 5
minutes on each side or until you see a golden edge crust.
6) Remove the sea bass and
place it on a plate and poor the remaining sauce from
the pan over the sea
can enjoy the sea bass by itself or you can add it to the watermelon basil