Mezzo Secco with Braeburn Apple and Beet Chutney - 19g Carbs, 4g Fiber
Recipe By: Chef Benjamin Ford, Chadwick, Los Angeles
Serving Size: 10
Preparation Time :0:00
Categories: Low Cal (Less than 300 cals) - Lower Carbs - Veggie
6 yellow beets
6 red beets
rock salt -- as needed
4 Braeburn apples
1 vanilla bean
1/4 cup fruity olive oil
1/3 cup white balsamic vinegar
2 cups frisee greens -- young/yellow
1/2 pound Mezzo Secco cheese -- room temperature
Roast beets on a bed of rock salt in a 400°F oven until soft. Cooking time will vary with size of the beets. When cooled, peel and cut into 1/2" dice.
Peel apples and cut into 1/2" dice. Film sautè pan with oil and sautè
apples for 2 minutes, or until they begin to soften. Scrape the inside of vanilla bean and add seeds to apples and continue to cook for 1 minute. In another sautè pan, heat olive oil (warm the oil as you heat up pan, don't heat too high). Add beets and sautè for 1 minute. Add vinegar to beets and deglaze pan. Let beets cool for 3 minutes. Reserve syrupy, vanilla bean speckled vinaigrette to garnish plate.
Combine beets, apples and delicate insides of frisee and season with salt and fresh black pepper. To serve: Place a bit of the beet-apple-frisee chutney on a salad plate. Crumble cheese on top and spoon vinaigrette around the salad.
Tips: Chef Ford advises that white balsamic vinegar works best. Candied walnuts may be added to the recipe.
Serves 8 - 12
Cuisine: "Mediterranean"
Source: "Restaurant Hospitality"
S(Formatted by Chupa Babi): "Dec 2012"
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Per Serving (excluding unknown items): 202 Calories; 12g Fat (51.7%
calories from fat); 7g Protein; 19g Carbohydrate; 4g Dietary Fiber; 23mg Cholesterol; 221mg Sodium
Exchanges: 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 2 Fat
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