Chef Don’s Kitchen Recipe File  
RECIPE NAME: Market Vegetable Salad - Presentation Original Date:
DIRECTORY: Salads 3/7/96
    Revision Date:


1 portion



Beet Puree 1 TBSP    
pea vine tips 3 each    
fresh mint, chiffonade 1/16" 1 tsp    
radishes, shaved 1/16" 1 oz (wt)    
fennel, shaved 1/16" 1 oz (wt)    
asparagus, bias cut 1/16" blanched 1 oz (wt)    
mushrooms, shaved 1/16" 1 oz (wt)    
frisee, cleaned ½ oz (wt)    
Reggiano parmesan, shaved 1/16" 1/8 oz (wt)    
Champagne Vinaigrette 1 ½ fl oz    
Reggiano parmesan, shaved 1/16" ½ oz (wt)    
Curly Beets ¼ oz (wt)    
chopped chives ½ tsp    

On a small race track plate from top left corner to bottom right corner, make a very curvy line of Beet Puree. Place 1 pea vine top left corner and 2 on bottom right.

In a bowl combine mint, radishes, fennel, asparagus, mushrooms, 1/8 oz parmesan frisee and Champagne Vinaigrette toss until coated well.

Place market greens in middle of plate in round semi high pile.

Sprinkle with remaining parmesan.

Place Curly Beet across top 11:00 to 5:00 on plate.

Sprinkle plate and salad with chives.