Arugula, beet and pear salad

September 13, 2017

Chef Luc Jean - September 2017

Salad Ingredients (yield: 1 salad)

30g Arugula
50g Bartlett Pears
30g Candied Walnuts
20ml Dijon Vinaigrette
12g Crumbled goat cheese
6 Slices Beetroot
2 Pear chips

Method

Cut the pears in half and remove the core.
Shave the halves into thin strips using a Japanese mandolin.
Put the shaved pear and arugula in a stainless steel bowl and mix with the Dijon vinaigrette
Foldin the goat cheese and candied walnuts
Peel the beetroot and thinly slice into rounds
Lay the rounds in a circular pattern on a plate to form a circle
Put the salad in themiddle of the beet circle.
Garnish the salad with pear chips

Pear Chips Ingredients (Yield: 40 chips)

3 Bartlett Pears
200ml water
125g Granulated sugar

Method

Preheat oven to 285F
Bring the water and granulated sugar to a boil.
Shave the pears paper thin.
Line 2 sheet pans with parchment paper.
Dip each slice in the syrup and lay out flat on the parchment paper.
Put the pan in the oven and cook for 1.5 hours until the pears are lightly golden and dehydrated.

Candied Walnuts Ingredients (Yield: 1 KG)

500g Walnuts
100ml Honey
125g Brown sugar
1/2 tsp Salt

Method

Preheat oven to 325F
Line sheet pan with parchment paper
Warm the honey up in a large pot
When the honey is hot add the walnuts
Sprinkle the brown sugar and salt to combine
Spread the coated walnuts on the baking sheet and bake in the oven for 12 to 15 minutes

Dijon Vinaigrette Ingredients (Yield: 500ml)

2 Tbsp Dijon mustard
2 Tbsp Granulated sugar
2 Tbsp White vinegar
2 Tbsp Water
250 ml Canola oil
75 ml Olive oil
1/2 tsp Salt
1/2 tsp Pepper

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Jeweled Couscous Salad

January 12, 2016

Chef Cheryl D'Souza - Manitoba Club - January 11, 2016

This recipe is an adaptation of the classic Persian jeweled rice, traditionally served at weddings and other celebrations, and usually containing pomegranates, herbs and nuts for color and texture. This couscous recipe follows the same lines.
In this salad, the jewels are the nuts, carrots, cucumber and pomegranate seeds. Don’t worry if one element is missing — for example, you can swap the pomegranate for dried apricot, the cucumber for blanched chopped green beans or the pine nuts for flaked almonds or pistachios. Just make it colorful!

Prep Time: 30 minutes
Cook Time: 15 minutes
Serving Size: 4 as a side dish

Ingredients

1 1/4 cups couscous
1 1/4 cups chicken or vegetable stock
2 heaping tablespoons pine nuts
1 tablespoon sunflower or pumpkin seeds
2 tablespoons extra-virgin olive oil
juice of 1 lemon
a pinch or 2 of sumac (optional)
1/2 large cucumber, diced
1 carrot, grated
seeds from 1 pomegranate
a handful of mint leaves
a handful of flat-leaf parsley
1 1/4 cups feta, crumbled (optional)

Instructions

Put the couscous in a bowl, then pour in the boiling hot stock, cover with plastic wrap and leave to fluff up for 5 minutes.
Meanwhile, toast the pine nuts and sunflower or pumpkin seeds in a dry pan and leave to cool for 10 minutes.
When it’s ready, add the oil and lemon juice and some seasoning to the couscous and use a fork to stir and separate.
When cool, add all the remaining ingredients, stir together and serve.

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Roasted Carrot Salad

April 13, 2015

Jessica Young - Buffalo Stone Cafe - April 13, 2015

Roasted Carrot Salad 20 ppl

Medium sized carrots – approx. 3 kg
Chives – 10 g
Pistachios – 200 g
Sultana raisons – 200 g
Fresh dill – 80
Fresh parsley – 100
Sour cream – 1200 ml
Honey – 200 ml
White wine vinegar – 100 ml
s+p – to taste
Olive oil – 100 ml

- Peel, quarter turn cut carrots (bite size), toss with olive oil and salt and pepper. Oven roast at 350 f for approx. 45 min, cool.

- Whisk together honey and sour cream, season.

- Pick herbs, finely cut chives.

- Toast pistachios

- Coat carrots in a appropriate amount of the sour cream dressing. Toss with remaining ingredients, reserving some of the chives for final garnish.

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Warm Red Cabbage Salad with Pancetta and Goat Cheese

March 9, 2015

Chef Craig Guenther - Winnipeg Winter Club - March 9, 2015

Warm Red Cabbage Salad with Pancetta and Goat Cheese

1 tsp olive oil
1 cup pancetta, or bacon, diced
½ head of red cabbage, shredded finely, like coleslaw
1 small head of radicchio, thinly sliced
½ red onion, thinly sliced
½ cup olive oil
¼ cup red wine vinegar
2 cups arugula
1 cup fresh basil, julienned
4 ox soft goat cheese, crumbled
½ cup pine nuts, toasted

Heat 1 tsp oil in a large wok or pan over medium high heat. Add pancetta and sauté until crispy and the juices have run out, about 10 minutes.

Add cabbage, radicchio and red onion and cook for about 10 more minutes, until slightly wilted and soft. Turn off heat and add the remaining olive oil and vinegar and toss to coat. The oil and vinegar will be absorbed into the hot cabbage. Add the arugula, basil, goat cheese and pine nuts and give it a gentle toss.

Transfer to individual plates and serve right out of the hot pan.

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Mixed Greens with Champagne Vinaigrette Blue Cheese, Pear & Pecans

January 12, 2015

Chef Mike Brown, Jan 12, 2015 – De Lucas

Mixed Greens with Champagne Vinaigrette Blue Cheese, Pear & Pecans

3 ea Mixed Greens-Washed and Dried
2 ea Red Pears- Washed
800g Cambozola Cheese
1 cup Pecans-Halved
1 ea Lemon

Dressing:

150 ml Champagne Vinegar
5 tbsp Dijon
3 ea Cloves Garlic- Minced Fine
5 tbsp Lemon Juice
5 tbsp Honey
5 dash Hot Sauce
320 ml Extra Virgin Olive Oil
TT Salt and Pepper

In a small bowl add 1/2 cup water and the juice of your lemon reserve. With a paring knife, 1/4 you pears length wise and remove the core then julienne the pear and place in to the lemon water, hold till service (this should be done 10 to 20 minutes before they are to be used)

With a hot water near by you will cut the cheese into 1/2 inch by 1/2 inch pieces and place the cut cheese on a sheet pan that has paper towel down on it. After each cut make sure to place your knife back into the hot water and dry it before you cut another piece.

To toast the pecans just place on sheet pan and bake for 5 min at 350f

To make your dressing, in a medium bowl place your vinegar, dijon, garlic, lemon juice, honey and hot sauce whisk together and then in a slow stream pour your olive oil in. Season with salt and pepper to taste.

To assemble, in a large bowl add your mixed greens and 3/4 of your dressing toss with your Washed hands and place on to plate then garnish with 3 pieces of blue cheese, 5 pieces of pecan and finish with the pears right in the center of the salad

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