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Owner of Elwin & Company shares recipe for Grilled California Fall Salad Bowl

Posted: 5:23 AM, Aug 31, 2019
Updated: 2019-08-31 08:49:48-04
Elwin & Co.jpg

BERKLEY, MICH (WXYZ) — Elwin Greenwald, chef and owner of Elwin & Company, shares tasty recipe for Grilled California Fall Salad Bowl with Maple Dijon Vinaigrette. It's posted below.
Elwin & Company is located at 2971 Coolidge Hwy, Berkley MI. To learn more, visit http://www.elwinandco.com/

Ingredients: Equipment:

1 8 oz Delmonico Steak Grill pan (saute pan)

1 6 oz chicken breast Metal tongs

1 small bag fresh baby spinach Wire whisk + small glass bowl

¾ Lb fresh Brussel sprouts trimmed Assorted knives

2 medium beets trimmed & diced to ½” Assorted mixing bowls

1 medium sweet potato peeled, sliced to ½” Rubber spatula

½ Lb small new potatoes Metal spatula

1C toasted walnut halves Pastry brush/paper towel

4 oz wedge of good quality aged cheese Cutting board

1-2 each fresh semi ripe pitted Peach & Plum Aluminum foil

2 TBL prepared smooth Dijon style mustard Heavy duty baking pan (jellyroll pan)

1/4 C champagne vinegar Decorative serving platter or dinner plate

2 TBL pure maple syrup

½ TSP kosher salt

½ TSP fresh ground black pepper

1 C + ½ C (divided) pure olive oil

½ TSP fresh snipped chives

1 C dried cherries or fig jam

(Kosher salt & fresh black pepper to taste)

Method:

1/ Rub the Chicken breast and the Delmonico steak with ¼ tsp each Kosher salt and fresh ground pepper, set aside while heating the grille pan or saute pan.

2/ When the pan is very hot place the steak or chicken breast top side down and sear for about

4-5 minutes, using the tongs carefully turn over, lower the heat and continue cooking for another 3-4 minutes or until the meat or chicken is cooked to your liking. Cover with foil, let rest then slice against the grain while preparing the rest of the salad.

3/ Place the peeled & sliced sweet potatoes, beets, new potatoes and the trimmed Brussel sprouts in separate bowls, sprinkle with Kosher salt and black pepper to taste and about ¼ C of olive oil. Toss making sure all the vegetables are coated with oil.

4/ Spread the vegetables evenly on the baking pans and roast in a high 425 degree oven for about 10-12 minutes or until golden brown and crispy but not overcooked or burnt. Cover with foil while preparing the rest of the salad.

5/ Slice the plum(s) and the peach(s) in half, remove the stone, cut into 6 wedges and grill for a couple of minutes gently turning with the tongs until tender and golden. Once again place aside and prepare the vinaigrette.

To prepare the Vinaigrette:

1/ In the small glass bowl place the Dijon mustard, maple syrup, 2 TBL of olive oil and 2 TBL champagne vinegar and mix well. Hold the bowl with one hand and slowly drizzle in 1C of the olive oil creating a smooth and homogenous vinaigrette. Season to taste.

Assembly:

1/ Place a mound of the baby spinach in the middle of the serving platter or dinner plate. Decoratively arrange the sliced steak, chicken or both, all vegetables, the fruit, cheese wedge over the spinach.

2/ Drizzle with the vinaigrette and top with the toasted walnuts and a dollop of the fig preserves or dried cherries.