Baked Heirloom Apple with Green Butter Cake and Sweet Gem Lettuces, Fiscalini Smoked Cheddar Cheese, Crispy Quinoa and Honey White Balsamic Vinaigrette
Recipe courtesy of Eugenio Ramos, Banquet Chef, The Lodge at Pebble Beach (Calif.)
Ingredients
- heirloom apple (such as Pink Lady) - 1 ea.
- Fiscalini smoked cheddar - 1 cup, grated
- green butter cake lettuce or butter lettuce - 1 head
- sweet baby gem lettuce - 1 head
- white quinoa - 1/2 cup
- white balsamic vinegar - 1 cup
- Dijon mustard - 2 Tbsps.
- honey - 4 Tbsps.
- extra virgin olive oil and canola blend - 2 ½ cups
- olive oil - 2 Tbsps.
- kosher salt - as needed
- ground black pepper - as needed
Instructions
Procedure for vinaigrette:
- In Vita-Prep blender, on low-medium speed, blend white balsamic vinegar and Dijon mustard.
- Slowly incorporate oil until emulsified. Season with salt, pepper and honey.
Procedure for baked heirloom apple:
- Using a paring knife, cut apple in half and then remove the stem and seeds from the apple halves.
- With a spoon or melon baller, make a deep hole and then fill with smoked cheddar cheese.
- Season apple with salt, pepper and olive oil and then bake at 350°F for 25 minutes.
- Cool down and place aside.
Procedure for quinoa:
- Combine ½ cup quinoa with ¾ cup water in a small saucepan, covered with a tight-fitting lid and place on stovetop on high heat.
- Bring to a boil and then reduce heat to a simmer for about 13-15 minutes or until water is absorbed.
- Bake at 350°F, turning with a spatula every 10 minutes or so until golden brown and crispy (25-30 minutes).
Procedure for lettuces:
- Wash the lettuces and allow it to drain in a colander.
- Blot dry gently with a towel or paper towel and then tear into bite-sized pieces (or use bite-sized pieces only).
- Toss gently with desired amount of dressing. Serve immediately.
Assembly:
- On a salad plate, place baked apple.
- Drizzle with dressing.
- Top with tossed lettuces and crispy quinoa.
