RECIPES

Thursday, October 02, 2014

GRILLED SPRING ASPARAGUS SALAD

steakasparagusCourtesy of Charlie Palmer Steak Reno

(With in-house ricotta, baby spinach, pickled red onions, and Meyer lemon vinaigrette. Serves 4)

20 spears asparagus, peeled
¼ cup olive oil
Salt and pepper

In a bowl, toss asparagus with seasoning. Grill on all sides until tender. Do not overcook.

In-house ricotta

9 quarts milk
1 cup cream
11 ounce lemon juice

Cook double-boiler style. Bring to 170 F. When curds form, take off the stove. Let set to room temperature. Strain through chessecloth. When cold, season with salt, pepper, and:

4 four each Meyer lemon, zest and juice
1 cup parsley, chopped
Add to ricotta when cold

Spinach Salad

4 cups baby spinach
2 cups pickled red onions (see Recipe)
1 cup Meyer lemon vinaigrette

In a bowl toss all ingredients, season to taste.

Pickled Red Onions

2 each red onion, sliced thinly (but not paper thin)
1 bay leaf
1 tablespoon black peppercorns
1 cup red wine vinegar
1 cup rice wine vinegar
2 sprigs thyme

Place onions in a sealable jar or plastic container with a tight fitting lid. In a small saucepot add remaining ingredients, bring to a boil. Immediately pour over onions and cover. Leave at room temperature for 30 minutes. Refrigerate until needed.

Meyer Lemon Vinaigrette

2 each Meyer lemon, zest and juice
1 cup olive oil, extra virgin
In a bowl, whisk the oil with the Meyer lemon zest and juice.

Plating-Place asparagus in a row. Salad is topped with toasted brioche then a quenelle on the in-house ricotta. Drizzle Meyer lemon vinaigrette around. Finish with a chive point.

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