COOKBOOK
CHEF ALESSANDRO'S HOLIDAY SALAD
Chef Alessandro Cartumini from Quattro Restaurant at the Four Seasons Hotel Silicon Valley debuted this beautiful and delicious seasonal salad -- a perfect accompaniment for your holiday table.
Pomegranate Walnut Vinaigrette:
(makes enough for 3 salads)
1/3 C extra virgin olive oil
1/3 C walnut oil
1/4 C champagne vinegar
1 C pomegranate juice reduced to 1/3 C
1/2 Tbsp dijon mustard
1 Tbsp chopped and roasted shallots
1 tsp chopped and roasted garlic
Salt and pepper to taste
Mix all ingredients together in a blender until well emulsified, reserve.
Pear and Arugula Salad with Brioche Crumbs
1 pear, washed, cored, cut into thin slices
1 C arugula leaves, cleaned and washed
1/3 C frisee, yellow part picked, washed
1/3 C baby spinach
1 Tbsp thinly shaved red onion
2 oz pecorino pepato from Bellweather Farms, shaved with a potato peeler
2 Tbsp candied walnuts, cut into small pieces
Seeds from one quarter pomegranate
1 thick slice brioche bread torn apart and oven dried at 350F for 10 minutes then crumbled
In a mixing bowl add pear, arugula, frisee, baby spinach and onion.
Season the salad with vinaigrette, salt and pepper and plate in serving dish.
To finish top each salad with pecorino, walnuts, pomegranate seeds and the brioche crumbs.
Serves 4
