California Field Greens With Almonds

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Recipe Provided by Chef Fred Mensinga – The Hilton, Anaheim Serves 4 Salad 4 leaves Green Oak 4 leaves Lola Rosa 8 leaves Belgian Yellow Endive 4leaves Belgian Red Endive 4 leaves Yellow Frizee 1/2 Persimmon 4 Red Pear tomato 4 halves Kalamata olives 1 Cucumber – sliced (to wrap the lettuce) 1 Parmesan cheese shell 4 oz Roasted almonds – sliced Pomegranate Vinaigrette: 3 T Pomegranate juice 2 T Red wine vinegar 1 T Honey 1/4 C Olive oil Salt and Pepper Parmesan Crisp: 8 oz Parmesan – finely grated Line cookie sheet with parchment paper and use stainless steel cylinder to get the shape. Cover stainless steel cylinder with 2 oz of finely grated parmesan and bake five minutes until golden and crisp. Remove cylinder when still warm. Method: Wrap lettuce leaves with cucumber slice. Place lettuce wrap in parmesan shell. Garnish with almonds, persimmon slice, kalamata olives, and red pear tomato. Finish with two ladles of vinaigrette.

California Field Greens With Almonds

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California Field Greens With Almonds taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

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  1. Recipe Provided by Chef Fred Mensinga – The Hilton, Anaheim Serves 4 Salad 4 leaves Green Oak 4 leaves Lola Rosa 8 leaves Belgian Yellow Endive 4leaves Belgian Red Endive 4 leaves Yellow Frizee 1/2 Persimmon 4 Red Pear tomato 4 halves Kalamata olives 1 Cucumber – sliced (to wrap the lettuce) 1 Parmesan cheese shell 4 oz Roasted almonds – sliced Pomegranate Vinaigrette: 3 T Pomegranate juice 2 T Red wine vinegar 1 T Honey 1/4 C Olive oil Salt and Pepper Parmesan Crisp: 8 oz Parmesan – finely grated Line cookie sheet with parchment paper and use stainless steel cylinder to get the shape. Cover stainless steel cylinder with 2 oz of finely grated parmesan and bake five minutes until golden and crisp. Remove cylinder when still warm. Method: Wrap lettuce leaves with cucumber slice. Place lettuce wrap in parmesan shell. Garnish with almonds, persimmon slice, kalamata olives, and red pear tomato. Finish with two ladles of vinaigrette.

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