Balthazar Salad Recipes

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ENDIVE SALAD BOATS



Endive Salad Boats image

Provided by Brian Balthazar

Categories     main-dish

Time 20m

Yield 14 servings

Number Of Ingredients 7

4 slices turkey bacon
2 large endives
1 small tomato, diced
1/2 cup fat-free blue cheese dressing
1/3 cup minced red onion
1/3 cup chopped walnuts
Kosher salt and freshly ground black pepper

Steps:

  • Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Chop and set aside.
  • Separate the endive leaves and arrange 14 large spears on a serving platter. Set aside the remaining leaves.
  • Divide the tomatoes evenly between the endive spears. Drizzle with the blue cheese dressing. Top with the red onion, bacon and walnuts. Season with salt and pepper. Chop the remaining endive leaves and use them to garnish the platter before serving.

BALTHAZAR SALAD



Balthazar Salad image

Provided by Willy Staley

Categories     salads and dressings

Time 30m

Yield Serves 6

Number Of Ingredients 17

1 head romaine lettuce
1 head frisée
1 head radicchio
1/4 pound of mâche
1 fennel bulb, thinly shaved
1/4 pound radishes, thinly sliced
1/2 pound asparagus
1/4 pound haricots verts
1/4 pound ricotta salata, thinly sliced
1 avocado, cut into sixths
1 raw beet, julienned
Zest of 1 lemon
Breadcrumbs.
1/3 cup extra-virgin olive oil
1/3 cup truffle oil
1/3 cup lemon juice
Salt and pepper to taste.

Steps:

  • Roughly chop the lettuces and mix with fennel and radish.
  • Blanch asparagus and haricots verts in boiling water until tender, 6 minutes. Transfer to ice bath, then drain.
  • Add the asparagus and haricots verts to the greens. Separately, combine vinaigrette ingredients, shake and dress salad. Season to taste with salt and pepper.
  • Divide the salad among 6 plates, topping each with a slice of ricotta salata, a wedge of avocado, some julienned beet and lemon zest. Finish with a pinch of breadcrumbs.

WARM SALAD OF GRILLED TROUT WITH SPINACH AND LENTILS



Warm Salad of Grilled Trout with Spinach and Lentils image

Served at lunch, dinner or late-night, this well-rounded salad has been a favorite since the day we opened.

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup honey
1/4 cup Dijon mustard
1/2 pound asparagus, stems trimmed, ends peeled and cut into 2-inch pieces
1 cup cooked lentils
8 trout fillets, skin on
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1/3 cup olive oil
4 tablespoons unsalted butter
1 cup walnuts
3 tablespoons plus 1/2 cup balsamic vinegar
1 pound baby spinach, well rinsed and spun dry

Steps:

  • In a small bowl, whisk together the honey and mustard to form a glaze. Set aside.
  • Prepare an ice-water bath in a large bowl and bring a medium pot of salted water to a boil. Blanch the asparagus until tender, 6 minutes. Drain and refresh them in the ice water to preserve their color. Drain again and set aside.
  • Heat the lentils over a low flame and keep warm.
  • Spray a grill or grill pan with nonstick spray and preheat until it's very hot (if using a grill pan, heat for at least 4 minutes). Dry the fillets and season the flesh sides with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, then brush both sides with the olive oil. Place the fish, skin side down, on the grill and cook for 4 minutes. Flip the fish and brush the skin side with the reserved honey-mustard glaze. Continue to cook for 2 minutes. Hold the cooked trout aside.
  • Melt 3 tablespoons of the butter in a large saute pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking the pan often to prevent burning. Season the nuts with 1/4 teaspoon salt, 1/4 teaspoon of black pepper, and 3 tablespoons of the balsamic vinegar. Cook for 3 to 5 minutes, until the vinegar has reduced to a thick syrup that coats the nuts. Add the remaining tablespoon of butter and stir for an additional minute. Turn the flame down to low and add the asparagus.
  • In a small saucepan, bring the remaining 1/2 cup of balsamic vinegar to a boil. Cook for about 3 minutes, until it has reduced down to 2 tablespoons.
  • Turn the flame off under the asparagus-walnut mixture and add the baby spinach along with a drizzle of the balsamic glaze. Gently toss to combine, and allow the heat of the pan to wilt the spinach.
  • Plate the salad by creating a small bed of the spinach-asparagus mixture in the center of the plate, surrounded by 3 dollops of warm lentils. Place 2 trout fillets, skin side up, on top of the spinach mixture. Drizzle with the balsamic glaze.

BALTHAZAR MACARONI GRATIN (AKA MACARONI AND CHEESE)



Balthazar Macaroni Gratin (Aka Macaroni and Cheese) image

I am fussy about home baked mac and cheese and rarely want anything added to it beyond the basics but this one is delicious with its slightly smoky bacon which works beautifully with nutty gruyere cheese. I use pancetta because i have it on hand more often. From the Balthazar cookbook

Provided by MarraMamba

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 ounces lightly smoked thick slab bacon, cut into 1/4-inch dice
5 cups whole milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
1 cup grated parmesan cheese
3 cups grated gruyere cheese
1 1/2 teaspoons salt
1/2 teaspoon fresh ground white pepper

Steps:

  • Preheat the oven to 400°F (200°C).
  • Cook the macaroni according to the directions on the box. Drain, toss with the olive oil, and set aside in a large mixing bowl.
  • Add the bacon to a small skillet and sauté over medium heat until brown but not crisp, about 10 minutes. Drain on paper towels and add to the cooked macaroni.
  • In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low to keep warm.
  • In another saucepan, melt the butter over medium heat. When the foam subsides, remove from the heat. Whisk in the flour and continue stirring until a smooth, pale roux has formed. Return the saucepan to medium heat and, while still whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, completely incorporating each cup before adding the next. After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes. Add the Parmesan, 2 cups of the Gruyère, and the salt and pepper, and stir until the cheese has completely melted.
  • Pour the sauce over the macaroni, mix thoroughly, and pour into a buttered 10 X 14-inch gratin dish. Bake in the oven for 12 minutes. Remove, sprinkle the remaining cup of Gruyère over tire top, and continue baking for an additional 10 minutes, until the top is golden and crunchy.

Nutrition Facts : Calories 488.7, Fat 37.2, SaturatedFat 18.9, Cholesterol 95.7, Sodium 947.9, Carbohydrate 14.1, Fiber 0.2, Sugar 8, Protein 24.2

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