Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 18 2017
Radish And Citrus Salad With Candied Shallots
2 Watermelon radishes
1 bunch Easter egg mix radish
1/4 cup soaked cranberries (equal parts cranberry juice and rosé)
1/4 cup candied shallots
1 ruby red grapefruit, segmented
1 cara cara orange, segmented
1/8 cup toasted almonds
preferred amount of mint vinaigrette
micro greens, for finishing
Salt and pepper, to taste
mint leaf, for garnish
Dressing
1/4 bunch mint
2 cloves garlic
1 shallot
1 teaspoon buckwheat honey
1 1/2 tablespoons Dijon mustard
Salt and pepper, to taste
1/4 cup champagne vinegar
3/4 cup pure olive oil
Candied Shallots
4 shallots, sliced thin on a mandolin
2 sprigs thyme
pinch of Salt and pepper
1/4 cup sugar
1/3 cup champagne vinegar
For the dressing
In a blender put everything except the oil, and mix to a purée.
Slowly add the oil while blending on low to make the emulsification.
Taste and adjust seasoning.
For the candied shallots
In a small sauce pot, heat sugar and vinegar to a simmer.
With a mandolin, slice shallots thin and place in a bowl and toss with salt and pepper and the thyme springs.
Pour the hot vinegar mixture over seasoned shallots, set aside to cool, stirring once or twice to make sure all shallots are in the liquid. * You can always press with another small bowl to avoid stirring.
For assembly
With a mandolin, slice watermelon radish thin and place in cold water. Also slice the Easter egg radish oblong about 1/4-inch thick and place in cold water. The water helps bleed out some color so it doesn’t change the whole salad pink. Soak for about 10 minutes.
In a mixing bowl, add the drained-soaked radishes, orange and grapefruit segments, mint, candied shallots and cranberries, mint vinaigrette season with salt and pepper. Toss together, taste and adjust seasoning if necessary.
On a large round plate assemble the salad with the thin slices or watermelon radish on the bottom spread out carpaccio-esque, spread out the remaining salad, top with micro greens and toasted almonds.