Coastal Sunshine Salad
Recipe courtesy of Erica Medina, CSC, Chef de Cuisine, Indian Hills Country Club (Mission Hills, Kan.)
Ingredients
- whipped mascarpone cheese - 2 oz.
- passion fruit vinaigrette - 2 oz.
- Scarlet Butter Lettuce head - 1/2 ea.
- coconut pretzel granola - 1/4 cup
- pickled jalapeños - 8 ea.
- dehydrated pineapple - 1/8 cup
- raspberries - 5 ea..
- Ingredients for Coconut-Pretzel Granola:
- bag of pretzels - 1 ea., 16 oz. (about 453.59 gms.)
- rolled oats - 2 cups
- sweetened coconut flakes - 3 cups
- ground cinnamon. - 1 Tbsp.
- caramel sauce - 3 cups
- Ingredients for Passion Fruit Vinaigrette:
- passion fruit purée - 1.5 cups
- apple cider vinegar - 1 1/2 cups
- honey - 1/2 cup
- egg yolk - 1 ea.
- jalapeños - 2 ea., charred, peeled and seeded
- EVOO blend oil - 6 cups
- salt - to taste
- pepper - to taste
Instructions
Procedure for Coconut-Pretzel Granola:
- In a bowl, empty the bag of pretzels and crush by hand into ½-inch segments.
- Once the pretzels are crushed consistently throughout, add the rest of the dry ingredients.
- Mix the dry ingredients thoroughly, then add in the caramel. Mix through again.
- Thinly lay granola out on a sheet tray with a Silpat.
- Bake granola at 350°F for 10 minutes or until cooked—not too dark.
- Allow granola to cool, then break it up into bite-sized pieces.
- Taste the granola, then place in the appropriate size container.
- Label, date and store.
Procedure for Passion Fruit Vinaigrette:
- In the blender cup, place everything except for the oil. Blend through.
- While the blender is running at medium speed, slowly stream the oil into the vinegar mixture to create an emulsion.
- Taste, season and adjust.
- Label, date and store.
To plate:
- Spread whipped mascarpone in crescent shape halfway around the bowl.
- Squeeze a small amount of dressing into the well of the mascarpone cheese.
- Remove the stem of the butter lettuce. Slice into 6 wedges. Place 3 wedges into Z formation.
- Squeeze a little bit of the dressing in between lettuce leaves to dress.
- Sprinkle granola first, then jalapeños, then pineapple.
- Break apart 5 raspberries, then top the salad with them to finish.
