(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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