Fennel, Red Onion, Gouda, Sourdough Croutons, Radish, Calamansi Vinaigrette
Chef Adam Meyer of Brasero | Chicago
”This endive dish is a version of a salad that we have at both Brasero and El Che Steakhouse & Bar. It was actually one of the first dishes we finalized during the R&D of the restaurant. The Vitamix Commercial immersion blender really helps to emulsify the oil in the vinaigrette, without breaking it. It’s the perfect tool for making vinaigrette in large quantities.” — Chef Adam Meyer
Adapted by StarChefs | December 2024 | Photo: Brad Danner
INGREDIENTS
Calamansi Vinaigrette:
260 grams calamansi juice
160 grams sliced red onion
100 grams Dijon mustard
85 grams fresh parsley
60 grams rice vinegar
10 grams lemon zest
10 grams honey
6 grams sliced garlic
4 grams ground black pepper
875 grams extra virgin olive oil
Kosher salt
To Assemble and Serve:
Endive
Radicchio
Baby gem lettuce
Sliced fennel
Sliced red onion
Aged gouda
Sourdough croutons
Sliced radish
METHOD
For the Calamansi Vinaigrette:
In a large nonreactive container, combine calamansi juice, onion, mustard, parsley, vinegar, lemon zest, honey, garlic, pepper, and 120 grams water. Using a Vitamix Commercial immersion blender, blend until well combined. Slowly stream in oil and continue to blend until mixture is fully emulsified. Season with salt. Transfer to an airtight container or squeeze bottles and refrigerate.
To Assemble and Serve:
In a mixing bowl, combine desired amount of all ingredients. Toss with Calamansi Vinaigrette until evenly coated. Transfer to a serving bowl.
