Serves 4
For the dressing:
Ingredients:
- 2 bacon strips, small diced
- 1 garlic clove chopped
- 1 Tbsp chopped red onion
- 1 tsp grainy mustard
- 4 tbsp grapeseed oil or other neutral oil
- 1 Tbsp white balsamic vinegar
- 1 blood orange, peeled and small diced
- Heat bacon in a sauce pan and cook until fat is rendered.
- Add garlic and red onion and cook until soft.
- Remove from the heat and add remaining ingredients.
- 4 cipolline onion, peeled, cut into four lengthwise
- 4 oz sunchokes
- 2 garlic cloves
- 3 thyme sprigs
- 1 star anise
- 1 cinnamon stick
- 2 Tbsp extra virgin olive oil
- 8 oz fresh dungeness crab meat, picked for bones
- 1 pinch dill leaves
- 1 pinch chopped chives
- 1 head of escarole, thinly shaved
- tt salt and black pepper
- Scrub sunchokes well under running water, place in a sauce pan and cover with cold water.
- Season with salt, 2 thyme sprigs, star anise, cinnamon, 1 garlic clove.
- Bring to simmer and cook 20 minutes. Let cool in the cooking water and strain.
- Heat a saute' pan, add extra virgin olive oil, thyme, 1 smashed garlic clove.
- Add cipolline, roast on each side about 1 minute.
- Lightly squash the sunchokes and add to cipolline. Roast until hot.
- To serve place sunchokes and cipolline on the bottom of the plate, top with the crab seasoned with chives and dill.
- Drizzle warm sauce around and scatter escarole around. Enjoy.
Four Season Silicon Valley
2050 University Avenue
East Palo Alto, California 94303
Phone: (650) 566-1200
Website: www.fourseasons.com