In last week’s blog post, we introduced you to Deer Creek’s oh so talented Red Seal executive chef, Sean Ashley. Always serving at the pleasure of his guests, Chef has sent me several other Deer Creek classic recipes to share with you, Gentle Reader.
Each Tuesday from now until the conference on Saturday, May 04, 2013, we will post tasty recipes from the Deek Creek kitchen.
Today’s offering; “A salad of one’s own”.
Individual Red Spinach Salad with Citrus-Herb Vinaigrette
1 cup heirloom red baby spinach leaves
1-inch piece of celery
1 tablespoon citrus-herb vinaigrette (recipe follows)
3 Mandarin orange segments
3 heirloom cherry tomatoes, halved lengthwise
1 roasted golden beet, cut into large cubes
3 spicy-glazed pecan halves (or same amount toasted pecan halves)
1 thin plank of English cucumber (use a vegetable peeler and cut cucumber lengthwise)
~ Arrange cucumber plank in a circle on a chilled salad plate and use celery piece as a “clothes pin” to hold cucumber ring intact, then fill ring with spinach and drizzle with vinaigrette.
~ Arrange orange, tomato, beet and pecans attractively around spinach salad and serve immediately.
Citrus-Herb Vinaigrette (makes about 1 cup)
3 tablespoons Champagne vinegar
1 tablespoon lemon juice
1 1/2 teaspoons honey
1 teaspoon orange juice
1 teaspoon grapefruit juice
1 teaspoon minced shallots
7 tablespoons extra virgin olive oil
3 tablespoons canola or vegetable oil
kosher salt and cracked black pepper
1 teaspoon finely chopped mixed herbs (parsley; tarragon; chives; basil, etc)
~ In the bowl of a food processor, add vinegar, lemon juice, honey, orange and grapefruit juices and shallots and process until smooth.
~ Very slow, through the feed tube with motor running, add oils a few drops at a time until vinaigrette is emulsified, then pour out into a bowl, season to taste with salt and pepper and gently fold in herb. Refrigerated vinaigrette until ready to use.