California specialty greens salad
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1 head Castle Franco *(regular radicchio or just arugula can be substituted)
4 oz. organic baby arugula
2 each red-tip endive
1 oz. sun dried tomatoes, julienne
3 oz. Fiscalini parmesan cheese, peeled or other good parmesan
4 ea. oranges, juice (that has been reduced by ½) and zest
1 tsp. Dijon mustard
2 oz. hazelnuts, toasted and chopped
1 ea. shallots, finely chopped
To taste Kosher salt
To taste black pepper
1 ea. egg, poached
1 oz. hazelnut oil
3 oz. grape seed oil
1 oz. apple cider vinegar
1 bunch chives
½ oz. thyme, chopped
½ oz. parsley, chopped
½ oz. chervil
First wash the Castle Franco and arugula and tap off excess water. Using a flat peeler, peel the Fiscalini parmesan and set aside. Chop the chives and julienne the sun-dried tomatoes.
In a small salad bowl, add the chopped shallots along with the Dijon mustard, reduced orange juice, orange zest, poached egg, apple cider vinegar and whisk together with the hazelnut oil and grape seed oil. Once emulsified, finish by adding chopped hazelnuts, salt, pepper and herbs.
In a large salad bowl, lightly toss salad with dressing. To assemble, place a medium-sized round mold on a plate, and arrange the salad layered with a slice of the Fiscalini parmesan inside the mold. Select 3 spears of red-tipped endive as garnish for each plate.