Page 36 - Demo

A CHOPPED SALAD
BY ALEC GORDON LOMAS, CULINEUR, SCHOOL OF CULINARY ARTS
QUANTITY: 1 PORTION PREPARATION TIME: 30 MINUTES
Ingredients
· Purple Cabbage 5 g
· Radicchio 5 g
· Black Kale 5 g
· Frisee/Curly Endive 5 g
· Red bell pepper 5 g
· Yellow bell pepper 5 g
· Carrot 5 g
· Chioggia beet root 5 g
Garnish
· Dried Apricot 5 g
· Walnut 5 g
· Pine nuts 3 g
· Pecan nuts 3 g
Berry Vinaigrette
· Mixed berry jam 5 g
· Raspberry vinegar 3 ml · Red wine vinegar 2 ml · Dijon 5 g
· Light olive oil 20 ml
· Sea salt and pepper
Method
1. Wash and spin dry all lettuce; cut evenly to large brunoise
2. Nib walnuts and pecans; brunoise carrots, bell peppers, onion, beet root
and dried apricots; slice strawberries (2 slices per portion)
3. At service: toss together with vinaigrette and garnish with chopped fruit and nuts.
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RECIPE