My Chef has asked me to come up with the new seasonal salad on the à-la-carte menu. Since our recent change to doing a 7-course tasting menu, we haven’t been selling a lot of salads because the seasonal salad used to be on the 5-course tasting menu. We used to offer a 5-course and 10-course tasting.
Keeping food cost in mind, I came up with a salad with what common ingredients we use in house. The salad in the restaurant is a little different from this one because I don’t have the ingredients/kitchen equipment at home but it’s pretty much the same. Instead of sautéed snow pea shoots, the restaurant’s version is mâche (lambs lettuce/corn salad) dressed in a smokey sherry vinaigrette. If I could, I would, but I don’t have the equipment to smoke oil in my apartment.
[100% organic, except for snow pea shoots & paprika]
For the Cauliflower
- ½ head cauliflower, stem and leaves removed
- Olive oil
Remove florets to cauliflower and cut the big florets in half. Toss in olive oil and salt, and bake for 20-30 minutes in a preheated oven at 350°F, until some caramelization occurs.
Remove from oven and set aside.
For the Quinoa
- ½ cup rainbow quinoa
- 1 cup vegetable stock
- Salt, to taste
Bring the quinoa and stock to a boil in a pot, reduce heat, cover with lid, and simmer until the germ has spiraled out from each grain, about 15-20 minutes. Season with salt to taste then set aside, keep warm, with the lid on.
For the Finish
- Pine nuts, toasted
- Snow pea shoots
- 2 garlic cloves
- Olive oil
- Hot Pimentón (paprika), for dusting
In a pan, sweat garlic with olive oil for 1 minute. Turn heat up and quickly sauté snow pea shoots, season with salt and set aside, drained on a paper towel.
In a pan, quickly reheat and sear roasted cauliflower then place in a large bowl with quinoa and pine nuts. Toss with olive oil and arrange on a plate. Place snow pea shoots on top and dust with a little hot Spanish Pimentón.