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Chef Deepak Kaul of Serpentine  San Francisco, CA
Chef Deepak Kaul
Serpentine
2495 3rd Street
San Francisco, CA 94107
www.serpentinesf.com
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Chicory Salad with Cara Cara and Blood Oranges,  Herbed Goat Cheese, Spiced Pistachios, and Citrus Dressing
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  • Chicory Salad with Cara Cara and Blood Oranges, Herbed Goat Cheese, Spiced Pistachios, and Citrus Dressing
    Chef Deepak Kaul of Serpentine – San Francisco, CA
    Adapted by StarChefs.com
    September 2010
    Yield: 8 Servings

     

    INGREDIENTS
    Herbed Goat Cheese:
    1 cup goat cheese
    1 tablespoon chopped parsley leaves
    1 tablespoon snipped chives
    1 tablespoon chopped tarragon
    ¼ cup heavy whipping cream
    2 tablespoons extra virgin olive oil
    Salt and freshly ground pepper

    Chicory Salad:
    ½ pound chicory salad mix
    ½ cup parsley leaves
    Salt and freshly ground pepper
    2 blood oranges, juices reserved
    2 cara cara oranges, juices reserved

    Citrus Reduction Vinaigrette:
    1 quart orange juice
    ½ cup grapefruit juice
    Zest and juice of 1 lemon
    Zest and juice of 1 orange
    1 tablespoon honey
    1½ tablespoons Dijon mustard
    2 cups canola oil
    Salt and freshly ground pepper

    Spiced Pistachios:
    1 cup oil
    1 cup pistachios
    1 tablespoon chili powder
    1 tablespoon honey
    Salt and freshly ground pepper

    To Assemble and Serve:
    3 tablespoons ¼-inch chive batons

    METHOD
    For the Herbed Goat Cheese:
    Soften the goat cheese at room temperature for 20 minutes. In a standing mixer with a paddle attachment, mix the goat cheese, herbs, cream, and olive oil on low setting for approximately 3 minutes, or until the mixture is evenly mixed. Season with the salt and pepper.

    For the Chicory Salad:
    Clean the chicory salad mix and tear the leaves into bite-sized pieces. Toss the chicory and parsley leaves together. Season with the salt and pepper. Segment the oranges into eighths over a bowl to collect the juice. Store the slices in the refrigerator and reserve the juice for the vinaigrette.

    For the Citrus Reduction Vinaigrette
    Combine the reserved orange juices from the salad with all of the citrus juices and zests in a non-reactive pot. Reduce over a medium heat, skimming regularly. Remove the mixture from the heat when it reduced to approximately 1½ cups. Allow to cool completely. Combine the reduction in a blender with honey and mustard. Once it’s completely mixed, slowly add in the oil, beginning with a few drops at a time and progressively increase the amount. When the vinaigrette has formed, season with the salt and pepper, and store in the refrigerator until ready to serve.

    For the Spiced Pistachios:
    Preheat the oven to 350°F. Heat the oil in a sauté pan over a medium heat. When it glistens, add the pistachios and toss. Season with the chili powder and toss to evenly coat the pistachios. After 1 minute, drain the pistachios and mix in the honey. Evenly spread the nuts on an oven-safe sheet tray and toast in the preheated oven for 4 minutes. Season with the salt and pepper.

    To Assemble and Serve:
    Smear 1 tablespoon each of herbed goat cheese on the bottom of 8 cold plates. The goat cheese should be evenly distributed. Toss the chicory salad with ½ cup of the vinaigrette until the leaves are evenly coated. Plate the chicory salad on top of the goat cheese. Garnish the salad with 4 slices of the segmented oranges. Finish the salads with the chive batons and spiced pistachios.

     

     


     

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