KODU SALAD WITH ROASTED PEPPER RASPBERRY VINAIGRETTE
Chef/Owner Brian W. Duffy
Kristopher's, Philadelphia, PA
FOR THE CARAMELIZED CASHEWS:
1 cup cashews
1/4 cup sugar
FOR THE MUSHROOMS:
1 cup stemmed shiitake mushrooms
Olive oil
Salt and pepper
FOR THE SALAD:
1 pound mixed field greens
Roasted Pepper Raspberry Vinaigrette (recipe follows)
1/4 cup Roquefort cheese, crumbled
3 red apples, cored and thinly sliced
Toast cashews in a medium saute pan over medium-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.
TO SERVE:
Toss greens with the vinaigrette. Arrange greens on salad plates. Top with mushrooms, Roquefort cheese, and caramelized cashews. Fan apples around plates.
ROASTED PEPPER RASPBERRY VINAIGRETTE
1 pint fresh raspberries
1/4 cup roasted red peppers
1 tablespoon chopped shallots
1 teaspoon chopped garlic
1/8 cup raspberry vinegar
1 teaspoon dried tarragon
Salt and pepper
3/4 cup olive oil
Combine all ingredients for the dressing, except oil, in a food processor and pulse until smooth. Add oil in a slow, steady stream to create an emulsion.
Makes 6 servings
Source: Philadelphia Flavor by Connie Correia Fisher and Joanne Correia
Chef/Owner Brian W. Duffy
Kristopher's, Philadelphia, PA
FOR THE CARAMELIZED CASHEWS:
1 cup cashews
1/4 cup sugar
FOR THE MUSHROOMS:
1 cup stemmed shiitake mushrooms
Olive oil
Salt and pepper
FOR THE SALAD:
1 pound mixed field greens
Roasted Pepper Raspberry Vinaigrette (recipe follows)
1/4 cup Roquefort cheese, crumbled
3 red apples, cored and thinly sliced
Toast cashews in a medium saute pan over medium-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.
TO SERVE:
Toss greens with the vinaigrette. Arrange greens on salad plates. Top with mushrooms, Roquefort cheese, and caramelized cashews. Fan apples around plates.
ROASTED PEPPER RASPBERRY VINAIGRETTE
1 pint fresh raspberries
1/4 cup roasted red peppers
1 tablespoon chopped shallots
1 teaspoon chopped garlic
1/8 cup raspberry vinegar
1 teaspoon dried tarragon
Salt and pepper
3/4 cup olive oil
Combine all ingredients for the dressing, except oil, in a food processor and pulse until smooth. Add oil in a slow, steady stream to create an emulsion.
Makes 6 servings
Source: Philadelphia Flavor by Connie Correia Fisher and Joanne Correia
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