© Chef Perry Pollaci. 

August 30, 2017

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Grilled Little Gem Lettuce, Charred Shishito Vinaigrette, Pickled Shallots, & Parmesan Breadcrumbs

August 21, 2017

Mixed greens with a light lemon vinaigrette this is not! Here we have hearty salad with bold flavors and a crunchy texture. The smoky spice of the charred peppers brings out the light grill on the baby romaine hearts.  The pickled shallots add pleasant shots of brightness and the crisp parmesan crumbs act as our “croutons” in the salad.

 

INGREDIENTS:

 

  • Little Gems Lettuce 4

  • Shishito peppers 1 qt.

  • Garlic (peeled clove) 1 ea.

  • Mayonnaise 1 cup

  • Crème fraiche 1 cup

  • Port wine .5 cup

  • Honey 2 tbsp.

  • Sherry vinegar 1 cup

  • Shallots (peeled and sliced thinly) 2 ea.

  • Red wine vinegar 1.5 cup

  • Sugar .5 cup

  • Red beet 1 ea.

  • Panko Breadcrumbs 1 cup

  • Parmigano Reggiano 1 cup

  • Canola oil as needed

  • Dill (picked) 1 bu.

  • Cinnamon 1 stick

  • Black peppercorns 1 tbsp.

 

DIRECTIONS: 

 

For the Gems: Split the lettuce in half and season with salt, pepper, canola oil and the half-cup of red wine vinegar. Let marinate for at least 30 minutes and char lightly on a hot grill or a smoking hot pan. Note: Do not over cook; char for no longer than a minute.

Reserve.

 

For the Dressing: Season the shishito peppers on a hot grill until blistered.  Deglaze the peppers with sherry vinegar.  Reserve 1 cup of the shisitor for the salad.  Blend the remaining peppers on high with honey, mayonnaise, crème fraiche, garlic, and port wine.  Season and reserve.  

 

For the Pickled Shallots: Boil the red wine vinegar, cinnamon, peppercorns, sugar, and beet.  Once boiling cover the sliced shallots and reserve.  Note: save up to 3 months.

 

For the Parmesan Breadcrumbs: Toss the panko with the parmesan and canola oil.  Lightly season with salt and bake at 350 degrees until golden brown and reserve.

 

To Finish: Place on heart of the grilled gems on the plate and generously coat with the creamy dressing.  Add some of the charred shishito, and top with pickled shallots and toasted breadcrumbs.  Finish with the picked dill and maldon salt and serve immediately.

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