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Avocado Caesar Salad

Posted on July 22, 2018 at 1:55 AM Comments comments (0)

Avocado Caesar Salad





I went out to a restaurant this weekend and there was an Avocado Caesar Salad on the menu. But, the waiter was not sure if there were any anchovies involved in the dressing. So, inspired by that moment, I had to wake up the very next day and make myself a Vegetarian Avocado Caesar Salad.


Fun fact: I am not vegetarian. However, I try to eat as plant based as possible. Vegetables are usually the focus of my meals because not only are they absolutely beautiful, they make me feel good. Vegetables are also easier on my wallet, and better for the enviorment than most animal based meals.


Anyway.. onto the dressing!


Makes: 1.5-2 Cups of Dressing

Prep Time: 10 Minutes:

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

1 Medium Ripe Avocado, Peeled and Pitted

1/3 Cup of Your Favorite Mayonaisse (I like Best Foods, and Primal Mayo)

1/4 Cup Parmesan Cheese

2 Clove Garlic, Smashed and Chopped

1 tsp. Dijon Mustard

1 tsp. Annie's Worcestershire Sauce (Vegetarian and Vegan guys!)

2 Lemons, Juiced

2 Tablespoons Fresh Cilantro, Chopped

4 Tablespoons Olive Oil

Salt and Fresh Cracked Black Pepper to Taste


Directions:

Place all ingredients except olive oil into a blender, or food processor. Blend on medium speed or pulse, and slowly add olive oil. Once olive oil is incorporated, add a bit of salt and black pepper to the mixture, blend, and then taste with a spoon. Add more salt if desired.




Marinated Red Beet and Cabbage Salad with Tarragon Vinaigrette

Posted on February 23, 2018 at 3:05 PM Comments comments (0)


Marinated Red Beet and Cabbage Salad

+ Tarragon Vinaigrette





Most people meal prep Monday-Friday. But, what about the weekend? Having some healthy goodies in the fridge on Friday/Saturday/Sunday will curb those cravings for the more indulgent things.. because you know you'll end up having those later anyway.


The Tarragon Vinaigrette is what really makes this salad shine. It marinates the roasted beets, shaved cabbage, and red onion, so every ingredient sings together. You can totally make this ahead for the week or weekend. It's amazing right out of the fridge. And, it's already dressed.



Serves: 4-5 as a side

Prep Time: 15 Minutes

Inactive Cook Time: 1 Hour

By: Chef Hallie Norvet


Ingredients:

Beet Salad:

4 Large Roasted Red Beets, Peeled

1/2 Pound Red Cabbage, Shredded

1/2 Small Red Onion, Shaved

1/2 Tablespoon Fresh Tarragon, Chopped

1/4 Cup Crumbled Goat Cheese



Tarragon Vinaigrette:

1 tablespoon light agave nectar

1 teaspoon salt to taste

3 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

1 tablespoon fresh tarragon leaves, chopped

Dash dried oregano

Salt / Fresh cracked pepper



Directions:

Preheat oven to 375. Clean beets, and wrpa indivudally in aluminum foil. Plcae wrapped beets onto a cookie sheet or sheet tray. Roast on middle rack of oven for 1 hour, or until beets are toothpick tender. Remove beets from oven, and remove foil. Use caution as beets will be hot and release steam. Allow to cool to room temperature. Peel beets, then dice into 1/4-1/2 inch cubes, or desired size. Place beets in a large mixing bowl. Then add shaved cabbage, onion, and tarragon to beets. Hold in fridge while you make the vinaigrette.


Now to make the vinaigrette. Place all ingredients for vinaigrette in a mason jar, cover tightly with with lid. Shake the jar until agave nectar is dissolved.


Pour dressing over roasted beets/cabbage mixture and toss with a large spoon or spatula to combine. Taste salad, and season with salt and pepper as necessary. Allow salad to marinate for at least 15 minutes. Salad will keep in fridge for up to 4 days. Finish salad with crumbled goat cheese and fresh tarragon.


Grilled Cilantro Chile Lime Shrimp

Posted on January 13, 2018 at 2:50 PM Comments comments (0)

Grilled Cilantro Chile Lime Shrimp


As promsied here is my recipe for my Grilled Garlic Cilantro Lime Shrimp. It's been a hot week here in L.A. with temperatures above 80 degrees. This is unusual for January, so now I will make some unusual January food. Instead of chili's and stews like I normally would be making this time of year, we are all seeking relief with fresh, chilled salads. The recipe for these shrimp is very versatile. You can enjoy this warm as an entree, chilled with cocktail sauce, on a salad, or as is.




Makes: 2 Pounds of Shrimp

Prep Time: 10 Minutes:

Cook Time 10-12 Minutes

By: Chef Hallie Norvet


Ingredients:

2 Pounds Shrimp, Peeled, Deveined, Tails-on

10 Clove Garlic, Chopped Fine

2 Limes, Zested and Juiced

2 Tabelspoons Olive Oil

1/2 teaspoon Paprika

1 teaspoon Cumin

1.5 teaspoon Chile Powder

1/2 Cup Finely Chopped Cilantro

Salt and Pepper to Taste


Directions:

Combine all ingredients in a medium mixing bowl or ziplock bag, allow shrmp to marinade in mixture for 15 minutes prior to grilling.

Preheat your grill. Grill shrimp on skewers or in a grill-safe basket until shrimp are opaque and cooked-through to an internal temp of 145 degrees. Serve with garlic butter, grilled avocado, fresh lime wedges, or cocktail sauce.

Cracked Pepper Bleu Cheese Dressing

Posted on December 29, 2017 at 5:55 PM Comments comments (0)

Cracked Pepper Bleu Cheese Dressing


I promise that underneath everything here, there are actual wedges of chilled iceberg lettuce..and.. it's all vegetarian! I used my cracked pepper bleu cheese dressing to dress up this Loaded Wedge Salad. Fnished with Bleu Cheese, Cucumber, Tomato, Carrot, Parsley, Scallion, Hardboiled Egg, Radish, Sunflower Seed. Put this on the table for your New Year's Eve Party, you could even do individual wedges!




Makes: About 1.5 Cup

Prep TIme: 5-10 Minutes

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

1/3 Cup Sour Cream

1/3 Cup Mayonaisse

1/3 Cup Buttermilk

1 tsp Apple Cider Vinegar

3 Tablespoons Finely Crumbled Bleu Cheese

1/4 tsp Garlic Powder

1/4 tsp Onion Powder

1 tsp Fresh Thyme, Chopped

1 tsp Fresh Chive, Chopped

1 tsp Fresh Cracked Pepper

Salt to taste


Directions:

Combine ingredients in a medium mixing bowl and mix with a whisk/spatula. Season dressing with salt to taste. Refrigerate for 30 minutes to combine flavors. Dressing can keep refrigerated for up to 3 days.

Grilled and Chilled Romaine Hearts with Simple Caesar Dressing

Posted on September 10, 2017 at 10:05 PM Comments comments (0)

Grilled and Chilled Romaine Hearts

with Simple Caesar Dressing




Serves: 3-4

Prep Time: 10 Minutes

Cook Time:1 Minute

By: Chef Hallie Norvet



Sometimes a little update to an old classic is in order. My recipe for these Grilled and Chilled Romaine Hearts with Simple Caesar Dressing is perfect for a Late Summer/Early Fall meal out on the patio. Try this recipe out at your next BBQ and it's sure to impress even the most finnicky of salad eaters.



Ingredients:

3 Hearts Romaine Lettuce, Halved or Quartered (depending on your preference)

1/3 Cup Your Favorite Mayonaisse

1 Tablespoon Dijon Mustard

2 Cloves Garlic, Crushed and Chopped Fine

2 Tablespoons Parmesan Cheese, Grated Fine

1 Lemon, Juiced

1/2 Tablespoon Worcestershire Sauce

Fresh Cracked Black Pepper

Salt to Taste



Directions:

Pre-heat your grill or grill pan to high to heat the grill grates as much as possible. Reduce heat to medium and place romaine hearts cut side down onto the grill. Allow to "grill" for 30 Seconds until lettuce has grill marks. Remove lettuce form grill, place onto plate or sheet tray and allow to chill.


To prepare you dressing, place all ingredients into a small mixing bowl and whisk. Season generously with fresh cracked black pepper and a dash of salt to taste.


When romaine hearts are chilled, serve grill side up on a chilled plate, with dressing served over the top. Garnish with crouton and parmesan cheese.

Simple Tomato Salad

Posted on July 12, 2017 at 5:05 PM Comments comments (0)

Simple Tomato Salad


This Simple Tomato Salad is just that, simple. But please, do not percieve it as a boring salad. This would make a perfect accompaniment for any grill or pool day, brunch, picnic.. basically anywhere outdoors in the Summertime, this salad is for you. It's so refreshing and with only six ingredients this salad can be prepared in less than 5 minutes! More time by the pool, less time in the kitchen. Pairs perfectly with anything grilled, or sweet.




Serves: 4-5 as a side

Prep Time: 5 Minutes

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

2 Pounds Heirloom or Rainbow Cherry Tomatoes, Halved

2 Tablespoons Fresh Basil, Chiffonade

1 Tablespoon Italian Parsley, Chopped Rough

1 Small Shallot, Sliced as Thin as Possible

1.5 Tabelspoon Red Wine Vinegar

1 Tabelspon Extra Virgin Olive Oil

Salt and Pepper


Tip: To make this in even more of a time crunch, you can serve tomatoes whole instead of halved as long as they are bite sized.. Now that's freakin' simple.


Directions:

Place all ingredients into a bowl, season generously with salt and fresh cracked black pepper. Gently stir with spoon or spatula. Allow to marinate for 5 minutes. Enjoy!

Mojito Watermelon Feta Salad

Posted on June 3, 2017 at 2:30 PM Comments comments (0)

Mojito Watermelon Feta Salad




Whoa, okay. All of the sudden it is Summer here in Los Angeles and the client's are craving cold dishes again. I am personally thrilled about this because Garde Manger, or the cold station, in the restaurant is one of my favorite places to be. I think it takes a lot of finesse and skill to make something fantastic without fire, or heat in the kitchen.. and this salad will prove why.


This Salad is a twist on a classic watermelon, feta and mint salad, only I upped the game a little bit by adding some fresh lime juice, zest, shaved red onion and heirloom tomatoes. It gives the salad a different texture contrast, and the acid from the lime pops! It's referenced to as a mojito salad as a classic Mojito contains lime, mint and sugar, which are all represented here. You'll want to eat a whole bowl of this and pass on the BBQ. I'm super serious.


Serves: 4-5

Prep Time: 10 Minutes

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

1 Whole Baby Watermelon, De-rined, Cut into 1/2 inch cubes

1 Cup Cherry Heirloom Tomatoes, Halved

1/4 Cup Shaved Red Onion, As Thin as You Can Slice

1.5 Tablespoon Fresh Basil, Chopped

1.5 Tablespoon Fresh Mint, Chopped

2 Limes, Juiced and Zested, Keep Both Zest and Juice Separate

Sea Salt

1/4 Cup Feta, Crumbled



Directions:

Place all ingredients except for salt and feta cheese into a mixing bowl. Toss gently with a spatula until incorporated, season with salt. Plate cantents of bowl into serving bowl or plate.


Top with feta cheese crumbles.


Garnish with additional lime zest, basil elaves, or mint leaves.

Butter Lettuce Salad with French Mustard Vinaigrette

Posted on January 18, 2016 at 7:00 PM Comments comments (0)

Butter Lettuce Salad with French Mustard Vinaigrette


This is classic French Mustard Vinaigrette salad dressing is perfect over any simple green salad..




Serves: 4-6

Prep Time: 10 Minutes

Cook-time: None

By: Chef Hallie Norvet


Ingredients:

1 Large Head Butter, Boston or Bibb Lettuce (they all mean the same thing)

1 tsp. FInely Chopped Shallot

1 1/2 Tbs. Red Wine Vinegar

1 tsp. Dijon mustard

1 tsp. Honey

3 1/2 Tbs. Extra-virgin Olive Oil

Salt and freshly ground pepper, to taste

1 Tbs. Chopped Fresh Chives

1 Tbs. Chopped Fresh Tarragon

1 Tbs. Chopped Fresh Flat-leaf Parsley

 

Directions:

Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce.

 

In a large salad bowl, whisk together the shallot, vinegar, mustard, honey. Slowly drizzle in the olive oil and whisk to make a vinaigrette. Season with salt and pepper. Add the lettuce, chives, tarragon and parsley and toss well. Serve immediately. Serves 4 to 6.

 

The "Ultimate" Wedge Salad

Posted on February 22, 2014 at 6:05 AM Comments comments (0)

Have you ever ordered a $15.00 wedge salad from a restaurant and you end up with a chunk of iceberg with some ranch on it? I have, and oh, how disappointing it can be. My recent wedge salad let down left me craving a real, satisfying wedge salad with toppings galore.. This is when The "Ultimate" Wedge Salad was born. The best part about it? Besides bacon, it can be made in under 20 minutes.




Servings: 4

Prep Time: 15 Minutes

Cook Time: 5 Minutes

By: Chef Hallie Norvet


Ingredients:

Dressing:

1/2 Cup Ranch Dressing (The good stuff in the refrigerated section, no Kraft)

1/2 Cup Good Quality Bleu Cheese

1/2 Shallot, Chopped

1/4 Cup Water

Salt and Pepper


Salad:

1 Iceberg Head, Washed and Quartered

1/2 Red Onion, Sliced

8 Strips of Bacon, Cooked and Chopped

10 Grape Tomatoes, Halved

2 Radish Heads, Sliced

1/2 Cup Bleu Cheese Crumbles

1 Tablespoon Chopped Parsley


Directions:

In a blender, blend ranch dressing, bleu cheese, shallot and water until smooth. Season with salt and freshly cracked black pepper.

On a plate, pour a small drizzle of bleu cheese dressing. Top with wedge, flat side down. Drizzle remaining dressing over wedges. Top with red onion slices, bacon crumbles, grape tomatoes, radish slices, bleu cheese crumbles and chopped parsley to finish. Serve with a knife and fork and enjoy


All photos and recipes by Chef Hallie Norvet, Hallie Norvet Personal Chef Service, Los Angeles, CA


Shrimp, Avocado and Green Goddess Salad

Posted on February 21, 2014 at 6:00 AM Comments comments (0)

Green Goddess Dressing is a thick, creamy dressing made of sour cream, mayonaisse, herbs and lemon. I have made a "healthier" version of this classic dressing by substituting avocado for mayonaisse. I personally think it tastes better, and it will give you a rich, green dressing without the added mayonaisse. You can also use this dressing as a dip!



Servings: 2-3

Prep Time: 15 Minutes

Cook Time: None

By: Chef Hallie Norvet


Ingredients:

1 Avocado, Halved and Peeled, 1/2 Sliced

1 Clove Garlic, Chopped

1/2 Cup Sour Cream

1/4 Cup Scallion or Chive, Chopped

2 Tablespoons Basil, Chopped

2 Tablespoons Tarragon, Chopped

1 Tablespoon Parsley, Chopped

1 Teaspoon Anchovy Paste or Chopped Anchovies

1/2 Lemon, Juiced

Salt and Black Pepper

Black Pepper

1 Head Lettuce, Washed and Quartered (Butter/Bibb or Green Leaf would be ideal.)

1/2 Pound Cooked Shrimp, No Shells or Tails

10 Grape Tomatoes, Halved

3 Radishes, Sliced

Garnish:

Parsley Leaves

1 Tablespoon Chopped Green Onion


Baby Buttercrunch Lettuce from my personal garden.


Directions:

In a blender add 1/2 avocado, garlic, sour cream, scallion, basil, tarragon, parsley, anchovy, lemon and a dash of salt and pepper to make your dressing. Blend until smooth. Season to your taste. If you would like your dressing a bit thinner, add 2 tablespoons of water and blend until smooth. Re-season.


On a large plate, pour a smal circle of dressing onto the center. Top with lettuce, shrimp, sliced avocado, tomatoes and radish slices. Garnish with parsley or chopped scallion. Not into shrimp? Other great protein packed toppings would be cooked salmon, hardboiled egg or bacon. Yum!




All photos and recipes by Chef Hallie Norvet, Hallie Norvet Personal Chef Service, Los Angeles, CA


California Cobb Salad

Posted on February 10, 2014 at 12:15 AM Comments comments (0)

This California Cobb Salad is one of the first salads I learned how to prepare as a garde manger cook. It is a great stand-by because you almost always have the ingredients on hand and it will fill you up without weighing you down.




Servings: 4

Prep-Time: 20 Minutes

Cook-Time: 10 Minutes

By: Chef Hallie Norvet


Ingredients:

4 Large Eggs, Hardboiled and Peeled

3/4 Cup Vegetable Oil

1 Small Onion, Sliced into Small Rings

2 Tablespoons Half and Half

1/2 Cup AP Flour

Salt

1 Teaspoon Dijon Mustard

1 Teaspoon Honey

1 Tablespoon Red Wine Vinegar

3 Tablespoons Extra Virgin Olive Oil

1 Bunch Green Leaf Lettuce, Washed and Chopped

4 Strips Bacon, Cooked and Chopped

1/2 Cup Grape Tomatoes, Halved

1 Avocado, Quartered and Sliced

20 Chive Sprigs, Cut into 1/2 Inch Batons

Salt and Pepper


Directions:

Separate hardboiled egg yolks from egg whites. With a grater, grate both the yolk and white individually. Keep separated until time for assembly.


In a small stock pot, add vegetable oil and heat over medium heat for 3-4 minutes or so to fry onions. If you have a thermometer, it should reach a temperature of 325 degrees. Use caution to not overheat oil as it can catch fire. If you ever see oil smoking, remove from heat  until it has cooled a bit. If your oil should ever catch fire, *do not* add water to to the pot, this will create a crazy water/oil explosion. Carefully, take the pots lid and place it over the pot to extinguish flame. Place your sliced onions in a small bowl and cover with half and half. Let sitfor 2 minutes or so. Remove onions from half and half and place them into flour until coated thoroughly. Once your oil is up to temperature, drop in one test onion to see how the rest of the batch will cook. Cook onions 3 or 4 sliced rings at a time as not to overcrowd oil. When cooked place on a paper towel to drain and season with salt. Make as many or as little as you want, or you can omit this step completely.


In a small mixing bowl, whisk dijon and mustard until incorporated. Then whisk in red wine vinegar. Once incorporated, slowly whisk in olive oil. It will make a thick yummy dressing. If the dressing is too thick for you, add a small amount of cold water until desired consistency. Season with salt and pepper.


Now you're ready to assemble! Dress the green leaf lettuce with the dressing then place an equal amount of salad into 4 long plates. Then, you are free to place topping on the top in whatever order you wish, but you can use my photo for reference. Top with fried onions, and enjoy!


Roasted Beet and Herb Goat Cheese Terrine

Posted on December 17, 2013 at 2:10 PM Comments comments (0)

This vibrant Roasted Beet and Herb Goat Cheese Terrine with Fried Shallots can be made hours or days ahead of time. I personally love a broken balsamic vinigrette, or balsamic reduction drizzled over this, but a teaspoon of a really great extra virgin olive oil would be simply fantastic.





Servings: 4

Prep Time: 1 hour

Cook Time: 1.5 hours

By: Chef Hallie Norvet


Ingredients:

2 Large Red Beets

2 Large Golden Beets

8oz. Crumbled Goat Cheese

1 Tablespoon Chopped Tarragon

1 Tablespoon Chopped Chive

1 Large Shallot, Very Thinly Sliced

2 Tablespoon Whole Milk

3 Tablespoons AP Flour

1/2 Cup Vegetable Oil


Garnish:

Himalayan Pink Salt

Purple Baby Kale

Tarragon Sprigs

Chive


Directions:

Pre-heat your oven to 375 degrees. Line a medium sheet pan with aluminum foil. Take beets and place them on cutting board. Cut each root end and top off of each beet. Wrap each beet in alumium foil and place on foil lined sheet tray (this will save you a lot of clean-up later). Roast beets for 45 minutes.


While the beets are roasting, in a mixing bowl, add goat cheese, tarragon and chive. Mix until incorporated thoroughly. Put goat cheese mixture to side until ready to assemble.


In a small saute pan, add vegetable oil and heat over medium heat until 325 degrees. Mix shallots with milk in a small mixing bowl. In another small mixing bowl, add the flour. Remove shallots from milk mixture and dredge in flour. Once vegetable oil has come to temperature, carefully add shallots to pan. Be sure to flip and cook evenly until golden brown and crunchy. Remove from oil and allow to dry on paper towels.


When your beets are done, you will be able to easily insert a toothpick into them without resistance. Remove foil from beets and allow to cool. Hold beets until cold running water and gently pull off their skins. Discard the skins and dry your peeled beets with a paper towel. *Note, red beets can cause staining of clothes, tile etc. use caution.


Once your beets are cool and dry, slice them into 1/4 inch slices.


To Assemble:

Line an 8x8 glass dish with saran wrap. Start with one layer of red beets. Top with 1/3 of the goat cheese mixture. Just add large crumbles, it does not need to be perfectly spread. Just make sure there is an even amount. Repeat this process again with another layer of red beets, then two layers of golden beets. Red Beet | Goat Cheese | Red Beet | Goat Cheese | Yellow Beet | Goat Cheese | Yellow Beet. Top with final layer of saran wrap, and add a flat heavy weight on top, like a book with a brick on top to "press" the terrine. Place in your refrigerator for 1 hour to 1 day.


Serving:

When ready to serve, remove terrine from dish by placing cutting board on top and flipping over. Remove plastic wrap, and slice. You can have thick or thin slices, small hors d'oeuvre size cubes, cut it however you like. Season with Himalayan pink salt, a small drizzle of extra virgin olive oil and garnish with tarragon sprigs or chive.



Poached Egg, Asparagus, Frisee and Bacon Salad

Posted on October 9, 2013 at 8:25 PM Comments comments (0)

This sophisticated salad is a French classic that is sure to impress any dinner guests. If you cannot find frisee in your local super market, purchase a bag of mixed greens that has frisee in it, it will do just as well. 




Prep Time: 15 Minutes

Cook Time: 10 Minutes

Servings: 4

By: Chef Hallie Norvet


Ingredients:

1 Pound Asparagus, Washed and Ends Trimmed

3 Tablespoons Extra Virgin Olive Oil

1 Teaspoon Salt

4 Slices of Bacon

1 Lemon, Zested and Juiced

3 Tablespoons Extra Virgin Oil

1 Tablespoon Raw Honey

Pinch of Salt and Pepper

2 Tablespoons Apple Cider Vinegar

4 Large Eggs

4 Cups Torn Frisee or Mixed Greens


Directions:

Pre-heat oven to 425. Fill a medium sauce pot full of water, put over high heat and bring to a rolling boil. Place asparagus on a medium sheet tray and top with olive oil and one teaspoon salt. Bake at 425 for 10-12 minutes until tender. While asparagus is in oven, put 4 slices of bacon into medium skillet over medium heat, cook until golden and crispy. Crumble bacon into large pieces and reserve for plating.


In a small bowl, combine lemon juice, lemon zest, 2 tablespoons extra virgin olive oil, 1 tablespoon honey and a dash of salt and pepper. Whisk ingredients until incorporated, put to side. Add 2 tablespoons cider vinegar to boiling water. The vinegar will help keep your poached egg intact. Bring boiling water down to a low simmer. Gently crack each egg into hot water. Let eggs poach for 2 minutes until whites have become opaque. Gently "flip" eggs with a spoon or spatula. Continue cooking eggs for 3-4 minutes. Once whites are completely opaque, gently remove eggs from water and allow to dry on a paper towel.


If you like your eggs cooked more than over medium, continue cooking until yolks are firm.


Assembly:

In a small mixing bowl, mix frisee or mixed greens with lemon dressing. Grab a clean plate and place asparagus down first. Top with dressed frisee and bacon crumbles. Top mixed greens with poached egg. Garnish with scallion or chive. Enjoy!

Peach and Strawberry Salad with Strawberry Cider Vinaigrette

Posted on September 6, 2013 at 5:55 PM Comments comments (0)

Peach and Strawberry Salad with Strawberry Cider Vinaigrette

The strawberries and apple cider vinegar in this salad dressing are packed with powerful antioxidants which can protect your cells and body from being impaired by free radicals like: pollution, stress, chemicals, pesticides, inadequate diet, etc. This nutritious and delicious salad is also great when served as a starter or a side to any grilled meal.



 

Prep Time: 10 Minutes

Cook Time: None

Servings: 4

By: Chef Hallie Norvet

 

Ingredients:

For Salad:

1 Head Romaine Lettuce, Washed and Chopped

8-10 Strawberries, Chopped into Quarters

1 Peach, Sliced

1 oz. Goat Cheese, Crumbled

1 Tablespoon Blanched or Sliced Almonds

 

For Dressing:

4 Strawberries, Chopped

1 Tablespoon Cider Vinegar

2 Tablespoon Extra Virgin Olive Oil

½ Teaspoon Honey

½ Tablespoon Water

Salt and Pepper to Taste

 

Directions:

Place all dressing ingredients into blender and blend until smooth and incorporated. Dress romaine lettuce with 2/3 of the dressing and place into large serving bowl or individual plates. Add peaches and strawberries into salad, and drizzle remaining dressing over the top. Finish with almonds and goat cheese.

Roasted Red Beet and Poblano Pepper Salad

Posted on August 22, 2013 at 6:45 PM Comments comments (0)

Roasted Red Beet and Poblano Pepper Salad with Cotija Cheese and Lime Vinaigrette

The smoky flavor of the fire roasted Poblano peppers in this recipe pairs spectacularly with the earthiness of the beets. You can roast the peppers and the beets ahead of time; just make sure they stay separated. Serve this dish at room temperature, or chilled with lots of fresh cilantro.



 

Prep Time: 25 Minutes

Cook Time: 1 Hour

Servings: 4

By: Chef Hallie Norvet

 

Ingredients:

Salad:

3 Large Red Beets

1 Large Poblano Pepper

½ Cup Crumbled Cotija Cheese

¼ Cup Fresh Chopped Cilantro Leaves

 

Dressing:

1 Lime, Juiced

¼ Tablespoon Honey

Kosher Salt and Pepper to Taste

 

Directions:

Preheat oven to 375. Cut roots and ends off of beets. Beet juice can dye clothing and surfaces very easily so use caution. Wrap each beet in aluminum foil and place on baking sheet in oven. Roast beets for one hour and check for doneness. Stick a toothpick or fork into beet, if there is no resistance, your beet is cooked. Allow beets to cool.

 

Take whole Poblano pepper and roast over open flame or place under broiler in oven until skin is black and blistered. Always use caution when working with an open flame. Put roasted pepper into a plastic bag or a bowl with a lid to “sweat” until soft. Once pepper is soft, remove charred skin by wearing a glove. Remove stem and seeds from pepper with a knife, chop pepper into small chunks and hold in your refrigerator.

 

Once your beets have cooled, remove their skins by hand by wearing a glove. Once peeled, cut beets into uniform 1 inch cubes. Hold beets in refrigerator until ready for use.

 

To make your dressing, simply whisk lime juice, honey and salt and pepper together. Remove beets and peppers from fridge and toss with dressing. Toss in ½ of the cilantro leaves and serve in a plate or bowl. Top with crumbled cotija cheese and remaining cilantro leaves.