Chef Laurent Gras™ Spring Vegetable Salad + Thanksgiving Jerky


THE RECIPE

makes 4 servings

Relish
Ingredients
60 g parsley leaves, washed and patted dry
60 g ramps, cleaned, washed and sliced
60 g water
5 g + 30 g olive oil
Sea salt to taste
20 g dry cranberries, roughly chopped
30 g cranberry turkey jerky, finely sliced
15 g Cabernet wine vinegar
Freshly grounded black pepper to taste

Method
Sauté the parsley and ramps, with 5 g olive oil and sea salt. Cool in the refrigerator until cold. In a blender, blend into a paste with the water and 30 g olive oil. Combine with the cranberry and the jerky. Season the mixture with black pepper and sea salt to taste.
Serve at room temperature.

Vegetables
Ingredients
4 baby artichokes, outer leaves removed and cut in half length-wise
8 ramps, cleaned and washed
8 fiddlehead fern, cleaned and washed
120 g chanterelle mushrooms, cleaned and washed
60 g fresh peas, shelled
60 g fava beans, shelled
8 broccolini tops, washed and cut into pieces 2 inches in length
15 g olive oil

Method
Sauté the vegetables with 15 g olive oil and sea salt, starting with the artichokes and chanterelles, and then adding all the remaining vegetable until cooked al dente, about 5 minutes.

Remove from heat and let cool for 10 minutes to room temperature.

Salad
2 radicchio Trevisio, cut in half length-wise and washed
2 Castelfranco lettuce, cut in half length-wise and washed
15 g olive oil
5 g Cabernet vinegar
Sea salt to taste
20 pieces Edible flowers
3 bags of Thanksgiving Think Jerky® cut into slivers.

Method
In a mixing bowl, toss the Trevisio and Castelfranco with 15 g of olive oil, 5 g of Cabernet wine vinegar and
sea salt to taste.

Plating
Place four small spoonfuls of the relish around each plate. Divide the salad and vegetables into four portions. Arrange a portion of the salad and vegetables over each plate. Divide the jerky and flowers into four portions. Arrange the jerky pieces and flowers on top.



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