Featured Recipes from David Burke: Holiday Kale and Escarole Salad
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Looking for an innovative appetizer for your holiday party? Enjoy the taste of Primehouse without leaving your home.
1 bunch escarole washed, dried and cut into 1” pieces
2 heads escarole washed, dried and cut into 1” pieces
1 cup shaved baby heirloom carrots
1 cup shaved baby fennel
1 cup shaved baby beets
½ cup white balsamic vinaigrette
½ cup chopped chestnuts
1/4 cup fresh pomegranate seeds
Sprinkle of toasted pumpkin seeds. Combine all ingredients in a mixing bowl and dress until all leaves are coated but not dripping. Season with salt and pepper and serve.
White Balsamic Cranberry Vinaigrette
½ cup white balsamic vinegar
½ cup fresh lemon juice
½ cup olive oil
½ cup blended olive oil
9 grams salt
¼ cup fresh cranberries
40 grams honey
1 teaspoon of xanthum gum (optional)
Combine all ingredients except the oils in a mixing bowl and whisk together (you can also use a hand blender). Slowly drizzle both oils into the mixture to form an emulsion. Season with salt and pepper.