Easy-To-Make Side Dishes To Spruce Up Your Holiday Table

(VIDEO) Hospitality Services Executive Chef Dewey McMurrey shares his recipes for Haricot Vert Salad and Cauliflower Gratin.


Haricot Vert Salad w/ Ricotta, Almonds & Honey Vinaigrette

Ingredients
  • 1 lb haricot verts (French green beans)
  • 2 tbsp rice vinegar
  • 1 tbsp lemon juice (fresh squeezed)
  • 1 tsp lemon zest
  • 1/4 cup extra virgin olive oil
  • 1 tbsp honey
  • 1/4 cup ricotta salata (grated)
  • 1/2 cup almonds
  • salt (to taste)
  • pepper (to taste)
Method
  • Bring a large pot of water to a boil on the stove.
  • Trim the green beans if needed.
  • Get a large bowl or pan with ice water to shock the green beans after blanching.
  • Boil the green beans until tender.
  • Strain and place the green beans in the ice water until they're completely cool.
  • Strain again and allow the green beans to dry or tap them with a towel to dry.
  • Toast the almonds over the stove in a dry pan moving repeatedly to avoid burning.
  • In a mixing bowl, add the lemon juice, rice vinegar, lemon zest and honey.
  • Pour the extra virgin olive oil into the bowl while whisking.
  • Season the vinaigrette with salt and pepper.
  • Add the green beans to the dressing in the bowl and toss well to coat.
  • Grate the cheese into the bowl and toss again.
  • Taste and adjust seasoning if desired.
  • Place in a serving dish and top with the almonds and more cheese if desired.

Cauliflower Gratin

Ingredients
  • 1 head cauliflower
  • 1 cup gruyere (grated)
  • 2 cups heavy cream
  • 1 tbsp shallots (minced)
  • 5 tbsp butter
  • 1/2 cup panko (toasted)
  • salt (to taste)
  • pepper (to taste)
Method
  • Place a pot over medium high heat and melt the butter.
  • When the butter is melted, add the shallots and cook for a minute until aromatic.
  • Add the cream and simmer.
  • Cut or break the cauliflower head into the preferred size florets.
  • Add the cauliflower to the cream and cook together stirring occasionally.
  • Cook until the cauliflower is tender and the cream has thickened to coat the florets.
  • Toast the panko over the stove in a dry pan moving repeatedly to avoid burning.
  • Season with salt and pepper and stir in the gruyere.
  • Taste and adjust seasoning if desired.
  • Top with the toasted panko and serve.

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The Department of Hospitality Services will challenge students to become active participants in their individual learning experience by enriching each guest's experience through excellence in services, staff development, technological advancements, cutting edge facilities, sustainability, and performance.

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