Salade d'Asperges, asparagus salad, poached egg, raspberry vinaigrette, frisee, belgian endive
Ingredients:
- Jumbo asparagus - 3 ea. per guest
- Frisee - 1 head
- Belgium endive - few leaves per salad
- Mâche lettuce - few leaves per salad
- Maldon salt - pinch
- Espellette chili - pinch
- Poached egg - 1 per salad
- Champagne vinaigrette - 1 Tbl. per salad
- Raspberry Vinagrette - 1 Tbl. per salad
Champagne Vinaigrette:
- Champagne vinegar - 1/2 cup
- Shallots-brunoise - 1 Tbl.
- Extra virgin oil - 1 1/4 cup
- Kosher salt - pinch
- Black Pepper - pinch
Procedure: Champagne vinegar and shallots in a bowl, drizzle and whisk in the extra virgin oil. Season with salt and pepper.
Raspberry vinaigrette:
- Fresh raspberries - 1/2 cup
- Honey - 2 Tbl.
- Dijon mustard - 1 Tbl.
- Cabernet Vinaigrette - 1/4 cup
- Fresh lime juice - 1 tsp.
- Canola/olive blend oil - 1 cup
Procedure: Combine top ingredients, puree in blender and drizzle and emulsify with oil.
For more information, visit www.grandcafe-sf.com.
