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Endive Salad

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Presented by Johnson & Wales University

 

Greens

Ingredients

Endive, Red                          3 Each

Oil, EVOO                           1/2 c

White balsamic vinegar        1/4 c

Truffle oil                                1/2 T

Truffle                                    1 T

Shallot                                   1 T

Dijon mustard                         2 T

Honey                                    1 T

Parsley                                   1/2 T

S & P                                     TT

 

Method of Preparation:

  1. Wash endive, late Treviso, arugula and parsley separately; pat dry
  2. Slice endive and late Treviso into ice water on Japanese mandolin.
  3. Mince shallot, parsley, and truffle( reserve some truffle and parsley for crisp)
  4. Combine vinegar, truffle, shallot, Dijon, honey, S & P and parsley in a small bowl with whisk
  5. Slowly whisk in Extra Virgin Olive Oil until the vinaigrette comes together, add truffle oil, adjust and season.
  6. Hold greens and vinaigrette until service

 

 

 

Bacon

Ingredients

Bacon, Applewood Smoked                 1#

 

Method of Preparation:

            1. Roll bacon between two pieces of plastic wrap.

            2. Transfer to aluminum foil and place on mold

            3. Render fat in the oven, 350ºF for 30 min

            .

 

Quails Egg

Ingredients

Quail eggs                                1 dozen

Water                                       1 cup

Butter                                       1.5 teaspoon

 

Method of Preparation:

            1. Bring water and butter to a light simmer

            2. Place egg in ring mold and cover

            3.Cook until whites are cooked

Rusk

Ingredients

Ciabatta Bread                                     ½ Loaf

Salt, Kosher                                         TT

Black Pepper, Fresh Cracked               TT

 

Method of Preparation:

  1. Using a industrial slicer on level 10, slice Ciabatta bread and lay on a  half sheet tray lined with parchment paper
  2. Brush rusks with Extra Virgin Olive Oil and season
  3. Bake at 375ºF for 7 min, or until desired consistency
  4. Hold on a speed rack until service

 

Tomato Quenelle

Ingredients

Tomato Concasse                     ½ Cup 

Truffle Oil                                 2 T

Kosher Salt and Pepper            TT

 

Method of Preparation:

  1. Combine tomato concasse from the Skills Salon and place in a pint deli- container with the truffle oil.
  2. Season with salt and pepper to taste; Mix well

 

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