Ingredients
Green Apple Vinaigrette
Warmed Brie
Kale Salad
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Directions
Green Apple Vinaigrette
Prep: 15 min | Yield: 20 foz
- Gently combine puree, sour cream, and mayonnaise until smooth, then stir in vinegar.
- In a slow stream, slowly whisk olive oil into green apple base, emulsifying into a dressing.
- May be stored for one week. If emulsion is "set" when removing from refrigeration, allow to temper at room temperature for 5-10 minutes and then slowly stir to allow for pouring.
Warmed Brie
Prep: 20 min | Cook: 5 min | Yield 8 ct
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Set up a standard breading station:
1st pan: floured, seasoned to taste with salt and white pepper
2nd pan: whisk eggs, tamari and heavy cream with salt, white pepper and nutmeg
3rd pan: combine panko and grated cotija, seasoning to taste with salt, white pepper, and nutmeg
4th pan: line with parchment remove brie from packages. - Place brie in flour, shaking to coat them evenly, removing and shaking to remove excess flour; place in egg wash, turning to coat fully with egg, preventing any flour from being exposed; place in breadcrumb mixtures quickly turning to fully adhere with crumbs. Place on parchment (last tray/ pan), not allowing sides to touch and freeze uncovered. After one hour, they can be stored in smaller pan and wrapped for freezer storage.
- For service, remove from freezer 5-30 minutes prior to frying and place in 350°F deep fryer for 4 minutes, approximately. May be removed from fryer and finished in oven or held for 10 minutes in low oven/ hot box.
Kale Salad
- Defrost fuji apples and roughly chop. Toss baby and shredded kale (shredded kale adds "body" to prevent over wilting) together.
- Heat apples in 350°F oven until hot. Simmer additional (sauté blend) olive oil and vinegar, with shallots, on stove top.
- Deep fry breaded brie until fully defrosted and hot throughout (may be hot).
- Toss salad with just enough dressing to coat, adjust any seasoning as preferred. Sauce salad plates, equally, with remaining dressing. When cheese and apples are hot, throughout and ready for service, pour hot oil mixture over salad. Quickly toss to wilt salad.
- Set salad atop dressing, scatter apples to the side, and finish with warm brie. Serve promptly.
Ingredient availability varies by location*
CHEF'S NOTES
Warm salads are an under appreciated and under utilized preparation on menus. Excellent accompaniment on a wine menu, or for a lunch with duck confit, they can show added profit beyond the basic "green" salad.
Warmed Brie may be prepped in advance and kept frozen.
The Green Apple Vinaigrette is appropriate for warm salads and stabilized by the mayonnaise. This is equally suitable for traditional green salads, cold poultry and fish, and cold vegetable appetizers.
