Golden
Beet, Radicchio and Watercress Salad
Recipe Courtesy of
Salad Style,
San Diego, CA
Serving Size:
4
Ingredients:
2 bunches Golden Beets (boiled and peeled)
1 bunch Watercress (cleaned)
1 head Radicchio (sliced)
1 cup Goat Cheese (room temperature)
1/4 cup Buttermilk
1/2 cup Enoki Mushroom (garnish)
1/4 lb. Pancetta (crispy)
1/4 cup Hazelnuts (chopped)
1/2 cup Red Wine Vinegar
1 cup Extra Virgin Olive Oil
2 each Shallot (minced)
1/4 cup Pomegranate Paste
TT Salt and Pepper
Procedure
For the Vinaigrette:
In a medium mixing bowl, combine the shallots, vinegar, pomegranate
paste, salt and pepper and slowly add the oil.
Procedure
or the Goat Cheese Cream:
In a food processor add the goat cheese and buttermilk together
and blend well. Add salt for flavor.
Assembly:
Place the goat cheese cream on the plate first, then place the sliced
beets on top. Mix together all other ingredients together with the
vinaigrette and place it on top of the beets.
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San Diego, CA 92101
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www.saladstyle.com
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