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Beet Salad
with Arugula
Art Print
Montgomery, Linda
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Goat Cheeses
Art Print
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Wolfgang Puck
Makes It Easy
Citrus Bouquet I
Art Print
Olson, Charlene...
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Lettuce Red Salad Bowl, Lollo Rossa
and Salad Bowl Green,Collection of
Coloured Curley Leaves
Photographic Print
Mccaffrey, Susie
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Chef Wolfgang
Puck's
Salad Tasting Plate
Roasted Beet Napoleon
1 1/2 pounds large yellow or red beets,
washed and trimmed
1/2 cup rice wine vinegar
1/2 cup granulated sugar
1 tablespoon extra virgin olive oil
1/2 recipe Herbed Goat Cheese, (recipe follows),
cut into eight round slices
1 to 1 1/2 cups mixed baby lettuces,
washed and dried
1/4 cup Spago House Dressing (recipe follows)
1/4 cup Citrus Hazelnut Vinaigrette (recipe follows)
1 ounce toasted hazelnuts, (recipe follows),
coarsely chopped
Roast beets:
Preheat the oven to 400 degrees F. Place the beets in a small roasting
pan and pour in enough cold water to reach about one quarter of the way
up the sides of the beets. Cover the pan with foil, and roast the beets until
they are tender, 2 hours to 2 hours and 15 minutes. To check for doneness,
gently insert a bamboo skewer into a beet. The skewer should slide through
easily. Remove the beets from the pan, allow to cool and then peel.
Cut each beet into 1/4 inch-thick round slices. Cut each slice with a 3-inch
round cookie cutter. (You will need ten rounds). Cut trimmings into 1/4-
inch dice and reserve 1/2 cup for garnish.
In a sauté pan, bring vinegar and sugar to a boil. Lower to a simmer and poach
beets one minute on each side. With a slotted spatula, remove and place on a
baking tray lined with parchment paper. Cover and refrigerate
until needed.
When ready to assemble, heat the olive oil in a small sauté pan. Arrange
the
slices of Herbed Goat Cheese in the pan and warm slightly, turning
them
with a small spatula just to warm both sides. This has to be done
quickly,
or the cheese will melt.
To assemble the napoleons, place one of the beet rounds on a firm, flat surface
and begin to layer. Top with a slice of goat cheese, then another
beet round, a second slice of cheese, another beet round, a third slice of
cheese, and a beet round. (Continue until you have five layers of beets
and four layers of cheese.) Carefully cut through layers, dividing into 3
wedges. Repeat with the remaining beets and cheese.
To serve, arrange three of the wedges, pointed ends facing out, in a circle
in the center of each plate. Toss the baby lettuces with the Spago House
Dressing and mound half of the lettuces on top of each arranged napoleon.
Drizzle one half of the Citrus Hazelnut Vinaigrette around each mound. Sprinkle
the toasted nuts and reserved diced beets on top of drizzled
vinaigrette. Serve immediately.
Yield: Serves 2
Herbed Goat Cheese
 
Wolfgang Puck's
Pizza, Pasta, and More
Wolfgang Puck, Judy Gethers,
Random House, 2000
 
2 teaspoons chopped fresh flat-leaf parsley leaves
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1 (7 or 8-ounce) log goat cheese
Combine the parsley, chives, thyme, and pepper
and place on a flat
surface. Roll the log of cheese in the mixture, coating all
sides and re-
taining the shape of the log. Wrap in plastic wrap and refrigerate
until
needed.
Yield: 1 (7- or 8-ounce) log
Spago House Salad Dressing
 
Adventures in the Kitchen:
175 New Recipes from Spago,
Chinois on Main, Postrio and Eureka
Wolfgang Puck, "Calvin Trillin, Random House, 1991
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper
In a small bowl, whisk together the shallots and the mustard.
Whisk in the vinegars and then the olive and vegetable oil. Season with salt and
pepper,
to taste. Transfer to a covered container and refrigerate until needed.
Yield: 1 1/4 cups
Citrus Hazelnut Vinaigrette
(Wolfgang Puck's "Pizza, Pasta & More!,"
Random House, 2000)
1 1/2 cups fresh orange juice
1 shallot, peeled and minced
1 teaspoon minced fresh thyme leaves
2 tablespoons balsamic vinegar
1/2 teaspoon orange zest
1/3 cup hazelnut oil
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
In a medium saucepan, bring orange juice to a boil. Lower to a
simmer
and reduce until only 1/3 cup remains. Cool to room temperature.
In a medium bowl, combine orange juice, shallot, thyme, vinegar, and
orange
zest.
Slowly whisk in both oils until thick and emulsified. Season
with salt and
pepper. Refrigerate until needed.
Yield: 1 1/3 cups
Toasted Hazelnuts
1 cup hazelnuts
Preheat the oven to 350 degrees F. Arrange the hazelnuts on a
medium baking tray and toast for 10 to 12 minutes, turning after 5 minutes. (This
can be done in a toaster oven). Remove to a clean towel and rub to re-
move
as much of the skin as possible. Chop coarsely and use when
needed.
Yield: 1 cup
More from Wolfgang's Salad Tasting Plate!
Featured Archive Recipes:
Chino Chopped Vegetable Salad
with Mustard Vinaigrette
Hot Goat Cheese and Walnut Salad
Pickled Beet
and Endive Salad
with Goat Cheese and Walnuts
Recipes from "Live, Love, Eat!"
Roasted Beet and Portobello Mushroom Salad
Roast Chicken with Root Vegetables
from the Wolfgang Puck Cafe
Spago's Chocolate Truffle Cake
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