Heirloom apple with curry and ginger prosciutto salad
Chandon creates a unique, limited-edition wine annually as an exclusive offering for our Prestige Members. This creamy, indulgent Cuvée was an instant classic and asked etoile Restaurant Chef Perry Hoffman for a complementary dish to this classic wine style.
For the Apples:
2 ripe but firm heirloom apple (peeled, cored and cut into 1/8” half-moon slices)
1 teaspoon madras curry powder
1 teaspoon lemon juice
1 tablespoon olive oil
2 teaspoons salt
Procedure: In a small bowl toss apples with all ingredients.
For the Ginger salad:
2 ounces ginger (peeled and sliced into paper thin matchsticks)
4 ounces mung bean sprouts
4 slices of prosciutto (1/4inch julienne)
8 large basil leaves (julienne)
2 tablespoons olive oil
1 cup mizunia leaves
2 teaspoons rice wine vinegar
½ teaspoon salt
Procedure: Combine all ingredients above in the same bowl used for the apples and toss well.
To assemble: On 10 individual small plates or on a large platter of choice, place the prosciutto down flat against the plate. Place apples down. In the palm of your hand tightly twist a small portion of salad and serve.
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