From: Chef Douglas Rodriguez, De La Costa Restaurant, Chicago. Yield: 1 salad.
1 oz. green California seedless grapes
½ head frisee lettuce
½ oz. feta cheese
¼ tsp. curry powder
¼ oz. Marcona almonds
1 tsp. kosher salt
1 tsp. black pepper
1 oz. sherry vinaigrette (recipe follows)
6 cubes almond gelee (recipe follows)
Almond Milk Gelee:
1 qt. milk
4 oz. sliced almonds
1½ tsp. coriander seeds
1 orange, peeled
1 oz. almond paste
10 sheets gelatin
1 Tbsp. kosher salt
Sherry Vinaigrette:
4 shallots, peeled
6 oz. sherry vinegar
16 oz. blended oil
½ bunch fresh thyme
¼ oz. honey
1 Tbsp. kosher salt
1 ½ tsp. black pepper
For almond gelee: Combine milk, almonds, coriander, orange, almond paste and salt in large pot. Bring to a boil, then puree in a blender. Strain puree through a chinois. Bloom gelatin. Set in ½ sheet pan lined with plastic. Cool, then cut into 1 cm cubes. Chill until ready to serve. Yields ½ sheet pan.
For sherry vinaigrette: Blend all ingredients together. Yields 1 qt.
For white salad: Combine salad ingredients in a bowl with 6 almond gelee cubes. Toss with sherry vinaigrette to coat. Serve immediately.
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