CHEF DEB PAQUETTE / ETCH RESTAURANT
Ingredients:
1 c. fennel
1 medium zucchini
1 medium yellow squash
1 large carrot
4-5 button mushrooms
1/2 c. Italian parsley leaves
6 basil leaves, chiffonade
2 c. arugula
2 T. capers
1/2 c. parmesan
1/2 t. salt
1 t. black pepper
1/3 c. garlic oil (see recipe)
Pea pesto (see recipe)
Red bell pepper essence (see recipe)
Garlic
Oil:
1/2 c. whole garlic cloves
2 c. canola oil
1 c. olive oil
Pea
Pesto:
1 c. frozen green peas
2 T. butter
2 T. water
2 T. truffle oil
2 T. olive oil
1/4 t. salt
Pinch of cayenne
Red Bell Pepper Essence:
1 red bell pepper, roasted, skinned and seeded
1 28oz. can of high-quality diced tomatoes
1/4 c. garlic oil
2 cloves garlic, reserved from garlic oil
1/4 c. canola oil
1 t. smoked paprika
Pinch of cayenne
Method:
To make garlic oil, heat canola oil and garlic
in a sauce pot on low. Let simmer until garlic is browned but not burnt, about
15-20 minutes. Cool and add olive oil. Store in refrigerator, keeping garlic
cloves in oil.
To make pea pesto, defrost peas with water and
butter in microwave or on the stove. Blend and puree with remaining ingredients
until smooth. Strain if pea skins remain.
To make red bell pepper essence, heat oven to
350 degrees. Place tomatoes on a small sheet pan and roast until no liquid
remains, about 20-25 minutes. Blend with roasted pepper, garlic cloves and
remaining ingredients. Puree until smooth. Cool and store in squirt bottle.
Slice fennel bulb, zucchini, yellow squash,
carrot and mushrooms very thin with a mandolin. Toss in bowl with herbs,
capers, garlic oil and parmesan. Season with salt and pepper. To plate, smear
pea pesto in a half-circle on one side of plate. Grab a large handful of salad
mixture and gently mold to get together, place it on the plate slightly
covering the pesto. On the other side, squirt several dots of red bell pepper
essence and then top salad with extra parmesan.
Serving
Size: One large meal-sized salad.
