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Allgauer's On The Riverfront Salad




Source of Recipe


Chef Paul Gill, Allgauer's On the RiverFront, Northbrook


List of Ingredients




12 ounces fresh mesclun greens
6 leaves Belgian endive
Juice of one lemon, divided
1 Bartlett pear, julienned
3 tablespoons pecans, roasted
3 cloves garlic, finely chopped
1 red bell pepper, roasted, peeled and chopped
1 green bell pepper, roasted, peeled and chopped
1 shallot, peeled, finely chopped
1 pint fresh raspberries
1/4 cup aged white balsamic vinegar
Salt and pepper to taste
1 cup extra virgin olive oil
2 heads radicchio
3 tablespoons blue cheese, crumbled
12 fresh chives (for garnish)
12 cherry tomatoes or teardrop tomatoes

Recipe



Wash and dry mesclun greens. Cut the end off the Belgian endive, remove the leaves and place in cold water with a dash of lemon juice.
Rinse the pear and slice julienne style. Place in a small bowl and pour the fresh lemon juice over them.
Preheat oven to 375 degrees. Place the pecans in a roasting pan and roast for 4 to 5 minutes, or roast pecans in a skillet over an open flame for 2 to 3 minutes.
Rub the garlic cloves with oil and place in oven-proof pan. Lower oven heat to 350 degrees and roast garlic 7-11 minutes. Remove from pan.
Rub the bell peppers with oil, place in pan and roast 12 to 13 minutes until skin starts to peel. Remove from oven and peel off skin. Chop finely.
For the dressing: In a mixing bowl add the chopped shallots, roasted garlic, roasted chopped bell peppers and raspberries. Pour the white balsamic vinegar over and mix thoroughly. Add the salt and pepper and extra virgin olive oil and mix again. Adjust the seasoning if needed.
To serve: In a mixing bowl, place the mesclun greens, pear, pecans and blue cheese. Pour some dressing over all and gently toss the greens. Add more dressing to taste.
Form the radicchio leaves into six bowls and place one bowl on each of six serving plates. Fill with the tossed salad. Place an endive leaf and two tomatoes on top and garnish with chives. Drizzle a little dressing around the plate. Serve cold.
Serves six.
Wine suggestion: A light-bodied white wine or chilled champagne.
Cook's note: This salad can also be served in phyllo dough cups. For each cup, place a half sheet of phyllo dough on a baking sheet and bake at 350 degrees for 30 seconds. Remove from oven and lay dough over upside-down soup cups. Let cool, then remove baked shell from cup.