KoDu Salad with Roasted Pepper Raspberry Vinaigrette

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KoDu Salad with Roasted Pepper Raspberry Vinaigrette
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Book Description

Mention Philadelphia and food in the same sentence and most people think of cheesesteaks, hoagies, or soft pretzels. Philadelphia Flavor: Restaurant Recipes from the City and the Suburbs definitively and deliciously dispels that notion. Tailored for the home cook, the 250 recipes in Philadelphia Flavor come from 120 of Philadelphia's best restaurants

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Philadelphia Flavor: Restaurant Recipes from the City and Suburbs

Authors: Connie Correia Fisher,Joanne Correia

Date: July 2000

ISBN: 0966120051

Publisher: Small Potatoes Press

Paperback

ORDER/INFO

KoDu Salad with
Roasted Pepper Raspberry Vinaigrette
Recipe from: Philadelphia Flavor
by Connie Correia Fisher,Joanne Correia
Cookbook Heaven at Recipelink.com

Chef/Owner Brian W. Duffy
Kristopher's, Philadelphia, PA

Servings: 6

1 cup cashews
1/4 cup sugar
1 cup stemmed shiitake mushrooms
Olive 0il
Salt and pepper
1 pound mixed field greens
1/4 cup Roquefort cheese, crumbled
3 red apples, cored and thinly sliced
Roasted Pepper Raspberry Vinaigrette:
1 pint fresh raspberries
1/4 cup roasted peppers
1 tablespoon choppcd shallots
1 teaspoon chopped garlic
1/8 cup raspberry vinegar
1 teaspoon dry tarragon
Salt and pepper
3/4 cup olive oil

Toast cashcws in a medium saute pan over mcdium-high heat. Add sugar and cook until sugar is fully melted and cashews are caramelized. (Don't let cashews burn. ) Transfer to a sheet pan and let cool to room temperature.
Heat a grill pan over medium-high heat. Lightly season mushrooms with a splash of olive oil and salt and pepper. Place mushrooms in pan and grill.
Toss greens with vinaigrctte. Arrange greens on salad plates. Top with mushrooms, Roquefort cheese, and caramelized cashews. Fan apples around plates.
Roasted Pepper Raspberry Vinaigrette: Combine all ingredients, exccpt oil, in a food processor and pulse until smooth. Add oil in a slow, steady stream to create an emulsion.

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