Farmers Market Salad - Westin La Paloma - Tucson News Now

Farmers Market Salad - Westin La Paloma

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Farmers Market Salad

Executive Chef Russell Michel, Westin La Paloma


Ingredients (Serves 2)
 

 

  • 2 each                                   Large carrots, peeled
  • 2 Tbls                                     Olive oil
  •                                                 Salt and black pepper
  • 3 oz                                        Arugula                                               
  • 1 oz                                        Celery leaves
  • 4 sprigs                                 Cilantro leaves, stems removed
  • 1 each                                   Avocado, flesh only
  • 1 each                                   Orange citrus sections
  • 2 oz                                        Crème Fraiche or sour cream with lemon zest
  • 1 Tbls                                     Sesame seeds, toasted
  • 2 Tbls                                     Sunflower seeds, toasted
  • 1/2  tsp                                 Lime juice
  • ½ oz                                       Chile oil

 

 

Preparation

Pre-heat the oven to 375 degrees.  Toss the carrots in the olive oil seasoning with salt and black pepper.

Roast the carrots until tender and golden brown.  Set as. 

Rinse the arugula, celery leaves, and cilantro leaves allowing excess water to drain.

Remove the avocado from the shell and discard the pit.  Lay each half on a cutting board slicing evenly.  

Next peel the orange then remove the citrus sections from the membranes.

 

 

Plating

First place the crème fraiche on the plate.  Toss the carrots in the chile oil.  Then, drizzle chile oil on the plate.  Next, add the carrots, arugula, celery leaves and avocado.  Garnish with citrus sections, sesame and sunflower seeds.  Sprinkle with sea salt and enjoy.

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