R’evolution salads

Question 1

Saison Salad

Answer 1

Mixed greens and frisée’ ( aka “curly endive, bitter taste), tossed in a red wine vinaigrette. The vinegarette features red wine vinegar, Dijon mustard, oil & honey. Cherry tomato’s, shaved watermelon radish and carrot and topped with cucumber curls and aged Gruyère. The green Goddess dressing at the base of the plate includes basil, terragon (green herb), green onions, garlic, clove. Cream, apple cider and mayonnaise.

UTENSILS: Appetizer fork, appetizer knife

Question 2

Beet salad

Answer 2

Roasted and braised beets with arugula as well as pistachio brittle dressed with lemon/orange vinaigrette. The roasted beets are toasted with extra virgin olive oil, salt and pepper. The braised beets are cooked with red wine vinegar, red or white wine, rosemary, garlic, thyme, garlic and honey.

UTENSILS:
Appetizer fork, appetizer knife

Question 3

Oysters Montegut

Answer 3

Oysters Montegut features greens tossed with Parmesan, onion, smoked tomato, artichoke hearts and topped off with a charred lemon and cornmeal and flour fried oysters. The dressing is a buttermilk dresssing made of buttermilk, Mayo, sour cream, garlic, onion lemon, chive and dill. .

This is a play in the American wedge salad. Iceberg lettuce toooed with bacon, tomato, red onion and blue cheese dressing.

UTENSILS:
Appetizer fork
Appetizer knife