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CALIFORNIA ENDIVE

By Lori Barnes,2014-07-09 07:10
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CALIFORNIA ENDIVE

    YIELD: 12 servings GRILLED CALIFORNIA ENDIVE SALAD with Pink Grapefruit,

     Pink Peppercorns and Garlic-Tarragon “Ranch”

    Dressing

    Chef Eric Tucker/Millennium Restaurant PORTION: 1 salad

INGREDIENTS WEIGHT MEASURE METHOD

    California Endive, red or white, trimmed 12 large heads 1. Trim endive stems and tough outer leaves. Cut each endive Balsamic vinegar 1/3 cup in half lengthwise and place in a large bowl. Hold.

    Minced garlic 1 1/2 Tbsp.

    Kosher salt 1 tsp. 2. In another bowl combine vinegar, garlic, salt and pepper; Ground black pepper 1 tsp. stir in oil. Drizzle over top of endive halves and toss to coat Olive oil 1/3 cup completely.

    3. Grill endive on pre-heated grill, turning often to prevent

    burning, until they are lightly golden and soft on all sides,

    about 10 minutes. Remove from grill and keep warm until

    ready to serve. Reserve.

    Pink or ruby grapefruit sections 1 1/2 qt. 3. To Serve: For each serving, spread 2 Tbsp./1 oz. over Pink peppercorns 2 Tbsp. bottom of a luncheon plate. Arrange 2 grilled endive halves, Minced fresh chives 3/4 cup cut-side-up in center of plate, on top of dressing. Drizzle 1 Tarragon Ranch Dressing* 2 ? cups more Tbsp. dressing over endive and arrange 1/2 cup

    grapefruit sections around plate and on endive. Sprinkle with

    1/2 tsp. crushed pink peppercorns and 1 Tbsp. minced chives.

    Tarragon “Ranch” Dressing ( Apprx. 3 cups)

    Cashews 3/4 cup 1. Place all ingredients except oil, salt and pepper in blender Scallion, sliced 1/2 cup and blend until smooth.

    Champagne vinegar 1/3 cup

    Minced fresh tarragon leaves 1/3 cup 2. With motor running, slowly add oil until thickened and Water 1/3 cup incorporated. Adjust seasonings with salt and pepper. If Lemon juice 1/3 cup dressing is too thick, thin with water as necessary. Cover and

    Minced garlic 3 Tbsp. refrigerate up to 1 week. Use as directed.

    Minced fresh dill 3 Tbsp.

    Light miso 2 Tbsp.

    Dijon mustard 1 Tbsp.

    Lemon zest 1 Tbsp.

    Pink peppercorn 1 Tbsp.

    Nutritional yeast 1 Tbsp.

    Dried thyme leaves 1 tsp.

    Olive oil 1 1/2 cups

    Sea salt 1 tsp.

    Ground black pepper 1/2 tsp.

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