Chef Proprietor Paul Ferzacca
Baby Kale Salad, Organic Honey Crisp Apples, Agave Candied Walnuts,
Sun-Dried Cranberries, Superseed Vinaigrette
Yield: 4 People :
Ingredients: Quantity:
superseed vinaigrette:
White Sesame Seeds 1 tablespoon
Sunflower Seeds 1 tablespoon
Pepita Seeds (pumpkin seeds) 1 tablespoon
Black Sesame Seeds 1 tablespoon
Flax Seed 1 tablespoon
Black Chia Seeds 1 tablespoon
Shallots 1 each
Apple Cider Vinegar 2 ounces
Agave Syrup 1 tablespoon
Extra Virgin Olive Oil 4 ounces
Sesame Oil 2 ounces
Sea Salt To Taste
Ground White Pepper To Taste
Agave Candied Walnuts:
Walnuts 2 ounces
Agave Syrup 1 cup
Sea Salt ½ teaspoon
salad:
Baby Kale 2 ounces
Honey Crisp Apples 1 each
Sun-Dried Cranberries 2 ounces
Sea Salt To Taste
Ground Black Pepper To Taste
Procedure for superseed vinaigrette:
- Pre-heat oven to 350°F.
- Lightly toast the first three seeds until golden ; white sesame, sunflower, pepita, separately for approximately 2-4 minutes depending on seed. Season with sea salt when removing from oven.
- The black sesame and flax seed will be added to vinaigrette without toasting.
- The black chia seed will be sprinkled on the salad.
- Cut the shallots, into fine dice 1/8 x 1/8 x 1/8. Place in mixing bowl.
- Add all seeds except for black chia seeds. Note: you want to add black chia seeds raw and directly on salad.
- Add to mixing bowl apple cider vinegar, agave syrup and mix with whisk.
- Slowly add extra virgin olive oil in a slow steady stream while whisking vinegar to emulsify with vinegar.
- Next, add sesame oil in slow steady stream.
- Season vinaigrette with sea salt and ground black pepper.
- This will make enough vinaigrette for at least 8 servings of salad. Use about 1 ounce of vinaigrette per person.
Procedure for agave candied walnuts:
- Pre-heat oven to 350°F.
- In a small stainless steel sauce pot, add agave syrup and walnuts. The agave should just cover walnut.
- Bring walnuts and agave syrup to a simmer and let walnuts cook for about 3-5 minutes until soft.
- Drain walnuts from syrup. You can reserve syrup to use again in future. Or pour over waffles, pancakes, ice cream, etc.
- Place walnuts on a Teflon sheet pan or regular sheet pan with parchment paper, silt pat, or food release spray.
- Bake walnuts for approximately 5-8 minutes just until golden brown in pre-heated oven.
- Promptly from removing walnuts from oven, season with sea salt.
- When walnuts are cool, they can be chopped or left whole depending on how you enjoy them over salad.
Procedure for salad:
- Wash kale and let dry well.
- Wash apples and cut into wedges with skin on.
- Toss kale with apples, sun-dried cranberries and about 4 ounces of vinaigrette.
- Season salad to taste with sea salt and ground black pepper.
Place on plates and garnish with agave candied walnuts.