Italian Salad

March 11, 2008 4:55:25 PM PDT
Liven up your next meal with an authentic Italian recipe! One of San Francisco Chronicle's Rising Star Chefs and the Executive Chef of Ducca Restaurant, Richard Carbo, is going to cook up a tasty dish that will leaving your taste buds wanting more!

Ducca Restaurant
50 Third Street
San Francisco, CA 94103
Phone: (415) 977-0271

Daily Breakfast 6:30 AM-10:30 AM
Luncheon 11:30 AM-2:00 PM
Dinner 5:30 PM-10:30 PM
Lounge 11:30 AM-12:30 AM

White Anchovy Salad with Citrus & English Peas - Black Garlic & Vodka Vinaigrette
(Celebrating the End of Winter & Beginning of Spring)


    For the Salad:
    1 cup English Peas, fresh, shucked, blanched
    1 qt baby pea tendrils
    1 cup marinated Spanish white anchovies (Boccaronnes)
    1 each Blood Orange, segmented
    1 each Satsuma Tangerinie, segmented
    1 each Oro Blanco, segmented (similar to grapefruit)
    4 each Biaggio Artisan Meats quail eggs, poached in acidic, salty water
    2 T fresh herbs
    8 ea crostini, or thinly sliced baguette toasted with EVOO (extra virgin olive oil)

    For the Vinaigrette:
    2 ea cloves Black Garlic (only one resource for this in town, I get it from Le Sanctuaire)
    2 Tbsp. minced shallot
    1 tsp. honey
    2 oz white wine vinegar
    1-2 Tbsp. SKYY Infusions Citrus Vodka (add to taste, depending on your palate!)
    ½ cp Olive Oil (Something light and not over powering, I'm using Laudemio EVOO)

For the vinaigrette, puree the black garlic and honey in food processor, and add the vinegar. Slowly drizzle in the olive oil to keep the dressing emulsified. Remove from the processor, and in a mixing bowl add the minced shallot. Season the dressing with salt and fresh pepper, and the vodka. I'm "seasoning" the dressing with the vodka to brighten its flavors, not to turn the dressing into a martini. The alcohol and citrus flavor should help open the diner's palate.

For the salads, toss all the ingredients together very gently, leaving the anchovies and eggs for last so as to not break them. Gently, dress with the vinaigrette, add the herbs, and adjust the seasoning. Plate individually, if possible, with two crostini on top of the salad and the egg topping them. Serves Four.