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Spring Salads


Warm Vegetable Salad
Chef Michael Anthony of Gramercy Tavern – New York, NY
Adapted by StarChefs.com
March 2008

Yield: 8 Servings

Ingredients:

    Black Radish:
  • 1 black radish
  • ½ cup beet juice
  • 1 cup raspberry vinegar
  • 2 cups vegetable stock
  • 1 Tablespoon sumac
  • 3 sprigs thyme
  • 3 cloves garlic, peeled
  • 1½ Tablespoon unsalted butter
  • Salt and pepper

    Sweet Potato:
  • 1 sweet potato
  • Olive oil
  • Salt

    Carrots:
  • 12 Thumbelina carrots, peeled and halved
  • 2 cups vegetable stock
  • 1 Tablespoon butter
  • 1 Tablespoon yellow clover honey
  • 1 Tablespoon garlic oil
  • 3 Tablespoons ginger juice
  • Salt and pepper

    Sunchokes:
  • 2 sunchokes, peeled and cubed
  • 2 cups vegetable stock1 Tablespoon butter
  • 1 Tablespoon yellow clover honey
  • 1 Tablespoon garlic oil
  • 3 Tablespoons ginger juice
  • Salt and pepper

    Salsify:
  • 2 salsify, peeled
  • 2 cups vegetable stock
  • 1 Tablespoon butter
  • 1 Tablespoon yellow clover honey
  • 1 Tablespoon garlic oil
  • 3 Tablespoons ginger juice
    Salt and pepper

    Baby Turnips:
  • 20 baby turnips, scrubbed and trimmed
  • 2 cups vegetable stock
  • 1 Tablespoon butter
  • 1 Tablespoon yellow clover honey
  • 1 Tablespoon garlic oil
  • 3 Tablespoons ginger juice
  • Salt and pepper

    Asparagus Tips:
  • 1 bunch asparagus tips
  • 2 cups vegetable stock
  • 1 Tablespoon butter
  • 1 Tablespoon yellow clover honey
  • 3 Tablespoons ginger juice
  • Salt and pepper

    Beets:
  • Olive oil
  • Salt and pepper
  • 1 bunch red baby beets
  • 1 bunch yellow baby beets
  • 1 bunch candy cane baby beets
  • 3 Tablespoons unsalted butter
  • 1 cup water

    Pickled Chard Stems:
  • 4 cups batonnets of swiss chard stems
  • 2 cups sugar
  • 2 cups water
  • 6 cups rice wine vinegar
  • 2 cups salt
  • ½ teaspoon mustard seed
  • ½ teaspoon black peppercorns
  • ½ teaspoons fennel seed
  • ½ teaspoon coriander seed
  • 1 red beet, peeled

    Pickled Turnips:
  • ½ teaspoon saffron
  • 6 cups rice vinegar
  • 2 cups water
  • ½ quart sugar
  • ½ quart salt
  • ½ teaspoon coriander seed
  • ½ teaspoon mustard seed
  • 1 piece star anise
  • ½ teaspoon black peppercorn
  • ½ teaspoon fennel seed
  • 4 cups batonnets of turnips

    Candied Lemon Zest:
  • 1 lemon, rinds only
  • Water
  • Simple syrup

    Lemon-Fennel Puree:

  • Olive oil
  • 1 ounce julienned garlic cloves
  • 1 ounce julienned shallots
  • ½ pounds julienned fennel
  • 1 pinch saffron
  • 1 lemon, juiced
  • 6 pieces Candied Lemon Zest
  • Simple syrup
  • Salt and pepper

    Lemon Vinaigrette:

  • 2 cups lemon juice
  • 3 Tablespoons wild flower honey
  • 3 Tablespoons white wine vinegar
  • 2 cups lemon oil
  • 2 Tablespoons olive oil
  • 3 Tablespoons onion puree
  • 1 cup Lemon Fennel Puree
  • Salt and pepper

    Beurre Blanc:
  • 1 cup champagne vinegar
  • 1 cup white wine vinegar
  • ½ cup white wine
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 teaspoon coriander seed
  • 1 teaspoon fennel seed
  • 1 shallot, julienned
  • 1 clove garlic, julienned
  • ¼ cup heavy cream
  • ¾ pounds sweet butter

    Yogurt Walnut Dressing:
  • 1 cup plain yogurt
  • 1/3 cup parsley, chopped
  • 1/3 cup tarragon, chopped
  • 1/3 cup dill, chopped
  • ½ Tablespoon Parmesan
  • 1½ Tablespoon walnut oil
  • 1½ Tablespoon olive oil
  • ½ Tablespoon cilantro syrup
  • ½ Tablespoons toasted walnuts
  • Juice of 1 lemon
  • Salt

    To Assemble and Serve:

  • 3 cups farro, cooked al dente
  • 1 radicchio Trevisano, tips only
  • 1 sunchoke, peeled and sliced into ribbons
  • 3 leaves Swiss chard, cut into 1-inch squares
  • 4 Easter egg radishes, sliced thin

Method:
For the Black Radish:
Cut the black radish into 1/8-inch slices. Using a ½-inch diameter ring mold, cut out rounds from each slice. Combine radish rounds with beet juice, vinegar, vegetable stock, sumac, thyme, garlic, butter and honey, and season.

For the Sweet Potato:
Coat sweet potato with olive oil and sprinkle with salt. Wrap in foil and bake at 400˚F until just cooked through. Remove foil and slice potato into 1/8-inch thick slices. Using a 1-inch diameter ring mold, cut rounds from each slice. Reserve.

For the Carrots:
Combine carrots, stock, butter, honey, oil, ginger juice, and season. Reduce until liquid is the consistency of a syrupy glaze.

For the Sunchokes:
Combine sunchokes, stock, butter, honey, oil, and ginger juice, and season. Reduce until liquid is the consistency of a syrupy glaze.

For the Salsify:
Combine salsify, stock, butter, honey, oil, and ginger juice, and season. Reduce until liquid is the consistency of a syrupy glaze.

For the Baby Turnips:
Combine baby turnips, stock, butter, honey, oil, and ginger juice, and season. Reduce until liquid is the consistency of a syrupy glaze.

For the Asparagus Tips:
Combine asparagus tips, stock, butter, honey, oil, and ginger juice and season. Reduce until liquid is the consistency of a syrupy glaze.

For the Beets:
Preheat oven to 350˚F. Coat beets in olive oil and season. Place different colored beets with butter and water. Cover the pans with foil and bake for 45 minutes. Remove beets and peel. Trim and cut into quarters. Reserve warm.

For the Pickled Chard Stems:
Bring sugar, water, vinegar, salt, mustard seed, peppercorns, fennel seed, coriander seed, and beets to a boil. Remove from heat and strain. Add chard stems to liquid and refrigerate overnight.

For the Pickled Turnips:
Bring saffron, vinegar, water, sugar, salt, coriander seed, mustard seed, star anise, black peppercorn, and fennel seed to a boil. Remove from heat and strain. Add turnips to liquid, and refrigerate overnight.

For the Candied Lemon Zest:
Bring lemon rinds and cold water to a boil and strain. Place lemon rinds in simple syrup and bring to a simmer for 10 minutes. Remove from heat.

For the Lemon-Fennel Puree:
Sweat garlic, shallots, and fennel in olive oil until translucent. Add saffron, lemon zest, lemon juice and cook 10 minutes. Add simple syrup to taste and season. Transfer to blender and puree until smooth.

For the Lemon Vinaigrette:
Combine lemon juice, honey and vinegar. Whisk together and slowly drizzle in lemon oil. Whisk in olive oil. Add onion puree, lemon fennel puree and honey. Mix well and season.

For the Beurre Blanc:
Combine vinegars and white wine with bay leaf, thyme, coriander, fennel, shallots, and
garlic. Reduce, add heavy cream and reduce again. Whisk in butter in tablespoons until melted.

For the Yogurt Walnut Dressing:
Combine yogurt, parsley, tarragon, dill, cheese, walnut oil, olive oil, cilantro syrup, walnuts, lemon juice, and salt.

To Assemble and Serve:
Toss farro with Beurre Blanc and Lemon Vinaigrette to coat and season. Place farro on a plate and arrange Black Radish, Sweet Potato, Carrots, Sunchokes, Salsify, Baby Turnips, Asparagus Tips, Beets, Pickled Chard Stems, and Pickled Turnips around farro. Place radicchio, sunchoke, Swiss chard, and radishes around the plate in an artistic fashion. Drizzle Yogurt-Walnut Dressing over the plate.

 

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  • Winter Farm Fresh 2008
  • Jeff McInnis Bio & Interview
  • Michael Anthony Bio & Interview

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