Miami Checks In as Uber Chef’s Share Sexy Salad Recipes

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Category: Chefs, Fine Dining

Published on Monday, 29 June 2015 11:48

Written by Janet Walker

Summer has officially begun, but for most, the quest to get that summer body has been in the works for some months. To help with that flat tummy maintenance, we’ve rounded up the most unique, healthy and delicious salads.

Not to be missed salad’s from Miami’s best, hot and most trendy restaurants including Bagatelle, Seaspice, Modern Garden,and The Gang.  Try this at Home! Recipes are below. 

Modern Garden

Watermelon Radish Salad - $18

Modern Garden’s newest summer menu addition

The Gang

Green Papaya Salad- $10

Cherry Tomatoes, Green Beans, Papaya and Peanut Sauce

Bagatelle

Salade de Homard du Maine - $24/36

Maine lobster, melonds, hearts of palm, shaved celery, lemongrass, fresh mint

Seaspice

Purple Watercress Salad - $15

Green goddess, myoga, bubu arare, smoked trout caviar

Recipes

Modern Garden Watermelon Radish Salad

Ingredients:

1 ea Watermelon Radish

1 Tbs Edamame (Blanched and Peeled)

1 ea Marccona Almond

Pea tendrils (for garnish)

Chipotle Strawberry Dressing

1 c. Dry Chipotle Peppers (peeled and seeded)

2 c. Strawberries 

1 ea. shallot

1 ea. Lime (juiced)

1 tsp. Yuzu Kosho

1 ea. Garlic clove 

½ c. white vinegar

1 ½ c. Safflower oil

Method of Preparation:

For the Salad

The Gang Green Papaya Salad

4oz Green papaya 

3 tbsp lime juice
1 tbsp sugar
2 tbsp fish sauce
1 tbsp peanut sauce
A few pieces of cilantro

 Bagatelle Salade de Homard du Maine

Ingredients:

1 Live Maine lobster 1.50#

½ watermelon

½ Honeydew

½ Cantaloupe

2pc fresh heart of palm

4 Celery sticks and leaves

5 Fresh mint leaves

1 Lemon grass stick

1 ginger knob

Salt & Pepper

1 cup of mayonnaise

¼ cup of fresh mint oil

1 lemon zest

PREPARATION

1-      Remove the head from the lobster then separate claws from the body

2-      Plunge the lobster body into an 8-quart pot of “court-bouilon or boiling salted water. Loosely cover pot and cook lobster body over  high heat 4 and half minutes from time they enter water, then transfer with tongs to container to cool into an ice bath.

3-      Return water to a boil and cook remaining lobster claws in same manner for 5 minutes

4-      When lobsters are cool, remove meat from claws, joints, and tails. Discard tomalley, any roe, and shells (or save for another use). Cut lobster tail in half lengthwise .

5-      Whisk mayonnaise with the fresh mint oil, salt, ground pepper, lemon zest then, set up a small squeeze bottle (keep in the fridge for later)

6-      Peel celery stick to remove first layer

7-      Shave celery with a peeler to obtain a large thin ribbons then, season the ribbons with lemon vinaigrette, salt and pepper.

8-      Shape the watermelon like a disk (1 inch thickness and 3 inches diameter)

9-      Shape honeydew, cantaloupe and watermelon like a balls using a 1 inch Parisian scoop )5 balls each

10-   Season watermelon base, watermelon balls, honeydew balls, cantaloupe balls with a light lemon vinaigrette, lemon zest,  fine chiffonade of fresh mint, grated fresh ginger, salt & pepper

To dress the plate:

1-      Place the watermelon disc on the bottom of the plate

2-      Place the balls all around the watermelon disc.

3-      Add the celery ribbons on top of the watermelon disc, making sure to bring volume setting the shave celery like a “chrismas tree”

4-      Season the lobster body split an half and the claws with lemon vinaigrette, grated lemongrass and ginger, fresh mint, lemon zest, salt and pepper.

5-      To finish the dish, add slice fresh heart of palm previously season all around the dish

6-      The mint mayo is added at the end as a dot

7-      Add small leaves of mint and celery to top the dish

Seaspice Purple Watercress Salad

Ingredients:

Anchovies Vinaigrette 

Smoked Trout Roe

Myoga (Sliced Thin)

Bubu Arare 

Anchovy Vin. Recipe: Yield 1 ½ quarts

½ ea   Rosted Yellow Onion

4 ea     Roasted Shallot

4 ea     Roasted Garlic

2 Tbs  Capers

1 Tbs Caper Juice

1.65 oz.  Anchovies

½ oz.   Mint

½ oz.   Basil

½ oz.   Sage

½ oz.   Cilantro

1 oz.    Chives

½ oz.   Parsley

1 ea     Orange Zest

1 cup  Orange Juice (4 ea)

½ Cup Mirin

3 cups Blended Oil

.5 oz.  Anchovy Oil

2 cups Water

1 tsp   Volcano Salt

2 Tbs  Kosher Salt

1 Tbs  Black Pepper

½ ea   Fresno Pepper

Method of Preparation:

1- Blend all herbs, zest and pepper together in a vita mix, with anchovy oil, caper juice and roasted vegies.

2- Slowly incorporate water, then oil, then orange juice, then mirin

3- Add salt and pepper for taste