C&RB CLUB RECIPE
Roasted Farm-Stand Salad
Chef’s Note: This satisfying fall-inspired salad has a great look and is the perfect way to take advantage of the bounties that your local farmer is sure to have on hand. If you can’t find the apricot-infused white balsamic vinegar, you could flame off a little apricot brandy and infuse your house white balsamic.
Amt Ingredient
2 medium golden beets, peeled and quartered
2 small turnips, peeled and quartered
1 small butternut squash, peeled, seeded and cubed
1 large sweet potato, peeled and cut into eight pieces
2 parsnips, peeled and sliced ½-inch thick
1 acorn squash, peeled and cut into wedges
4 shallots, cleaned and halved
olive oil for roasting vegetables
salt and cracked black pepper
“Finishing touches”
Amt Ingredient
8 each red and green grapes, halved and cold-smoked with hickory
¼ cup Marcona almonds, toasted with 2 tbsp. olive oil and sea salt (strain and reserve this oil for plating)
8 dried apricots, sliced into strips
8 tbsp. apricot-infused white balsamic vinegar
8 sprigs micro greens or your favorite petite herb
Procedure:
- Toss golden beets and turnips with a bit of olive oil, salt and cracked pepper.
- Roast these items separately for 35 minutes at 375 degrees, turning frequently (these take a little longer than the other vegetables).
- Toss remaining vegetables in olive oil with salt and pepper, then roast at 375 degrees for 20 minutes.
- When finished, allow vegetables to cool to room temperature for service.
To plate:
- Arrange vegetables on each plate, dividing them up evenly.
- Drizzle plates with reserved olive oil from roasted almond, and spoon apricot-infused vinegar over and around vegetables.
- Finish by sprinkling with coarsely chopped Marcona almond, dried apricot slices, smoked grapes and micro sprigs.
Submitted by Gregory Mummert, Executive Chef/Director of Food and Beverage Operations, Country Club of York, York, Pa.
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