Executive Chef Kevin Doherty Salad

The Early Boston Bruins “ Salad”

Harvard Beets

Ingredients

1 each large red beet washed
1 each large golden beet washed

Steps

1. 1. Place these 2 in a pot and bring to boil, cook until done and can be pierced with a knife
2. 2. Once cooked, cool then under cold water and peel the skin off using a small knife, skin will rub off.
3. 3. Red beet gets cut into large dice, and the golden beet gets gut into wedges, both beets will need to be kept separate and covered with hot pickling liquid once done

Pickling Liquid

Ingredients

7 oz granulated sugar
14 oz apple cider vinegar
3 grams of peppercorns
1 gram of lavender dried
1 gram of celery seed
1 gram of red pepper flakes
60 grams of honey
1 sprig fresh tarragon
3 parsley stems
1 each shallot chopped
1 each orange peel

Steps

1. Place all items in pot, bring to boil, simmer 4 minutes on low heat, remove from heat and let steep for 5 more, then strain liquid and pour over both types of beets. Reserve till service

Fresh Farmers Cheese (Paneer)

Ingredients

1 quart whole milk ( not UHT)
1.5 oz fresh lemon juice
1 pinch salt
1 piece of cheese cloth to strain
1 straight side dish to shape the cheese

Steps

1. 1. Place the milk in a med size pot, heat on fire to just below boiling (about 200) degrees
2. 2. Remove from fire add salt and lemon, stir till well mixed, make sure you get bottom well, let stand 5-10 minutes as the curds will separate from the whey.
3. 3. This mixture will them be strained through cheese cloth, discard the whey ( iquid) and keep the solids that form in the cheese cloth, let this drip for a couple minutes, then place in straight sided container and press the cheese with plastic wrap till cool (place in refrigerator).
4. 4. At service time this cheese can be cubed or crumbled onto the finished dressed salad 

Cranberry Walnut Vinaigrette

Ingredients

20 grams of Dijon mustard
20 grams of chopped shallot
35 grams of honey
1 orange zested
80 grams of cider vinegar
35 grams of dried cranberry
27 grams of toasted chopped walnuts
240 grams of blended oil
1 small bunch chopped tarragon
Kosher salt and black pepper to taste

Steps

1. 1. Place Dijon, shallots, honey, orange zest, vinegar, slowly add blended oil wisking constantly.
2. 2. Add herbs, nuts, dried cranberry, season with salt and pepper to taste
3. 3. This makes 16 oz. 

Lettuce (watercress, radicchio, Belgium endive)

Steps

1. 1. Watercress, pick threw pieces and place in ice water (use a colander or cheese cloth to keep ice water and lettuce separate)
2. 2. Radicchio, core and remove outer leaves, chop into small pieces and place in ice water
3. 3. You need to have a second ice bath small – with a bit of lemon in the water to keep the Belgium endive from oxidizing.
4. 4. Cut the bottom and leave the leaves whole, pick 3 nice leaves per salad and place in lemon ice water
5. 5. All lettuce should soak 15 minutes before being spun 
6. 6. Spin dry in a salad spinner, place lettuce on plate with damp paper towel in cooler 2 hours before dinner so they remain crisp (very important step)
7. 7. Assembly of the salad, place lettuce in large bowl, drizzle dressing around the edge enough to just coat, toss easy, the endive will be placed verticle in a line down the middle of plate, with the remaining lettuce on left side, remove the beets from the pickle liquid and toss with a little dressing and salt and pepper.
8. 8. Crumble a bit of the farmers cheese over the salad, also top with toasted sunflower seeds