Warm Salad Illinois StyleCuisine: American Category: vegetable Servings: 6 Ingredients:1 pt. water1/2 cup cornmeal salt and pepper, to taste 1/2 tbsp. olive oil 1/2 tbsp. peanut oil 1/4 shallot, pared, minced 1/2 tarragon sprig 2 tsp. white wine vinegar lemon juice, to taste Dijon-style mustard, to taste sugar, to taste 3 oz. sour cream 1/2 tsp. tarragon, finely chopped 1 oz. walnut oil cayenne pepper, to taste milk, as needed 1 tbsp. clarified butter 6 oyster mushrooms 6 portobellos 6 shiitakes 1 tsp. mixed herbs (parsley, chervil, tarragon), chopped 1/2 tsp. garlic, pared, minced ADDITIONAL INGREDIENTS 1 oz. arugula 1 oz. curly endive 1 oz. oak leaf lettuce 2 oz. walnuts, roasted 12 chive stalks, 4 in. long Instructions:Heat water to boiling; rain in cornmeal, whisking constantly. Add salt to taste. Reduce heat; cook for 30 minutes or until cooked. Line sheet pan with parchment paper; spread polenta over to 1/2-in. thickness. Smooth top; refrigerate until chilled. Using 4-1/2-in. crescent-shaped cutter, cut crescents from polenta. Refrigerate overnight. Score with hot skewer or on hot grill. Combine olive oil, peanut oil, shallot, tarragon and vinegar; add lemon juice, mustard and sugar. Season with salt and pepper. Cover; let stand overnight. Strain. Combine sour cream and tarragon; whisk in walnut oil. Add lemon juice, salt and cayenne to taste. Stir in milk as needed to reach desired consistency; reserve warm in bain marie. Heat clarified butter in saute pan; add mushrooms. Saute briefly. Stir in herbs and garlic. TO SERVE Heat vinaigrette until warm. Heat polenta crescents until hot. Toss arugula, endive, oak leaf and walnuts together. Center 2-1/2-in. round cookie cutter on warmed plate; arrange tossed salad in. Remove cookie cutter. Dip chive stalks in vinaigrette; use as garnish. Arrange mushrooms to left of salad; place polenta crescent to right. Spoon sour cream sauce below salad. Serve vinaigrette separately.Click Here To Return To The Recipe List This Page Generated By: |