Recipe: Chilled Vegetable Salad with Wild Honey Key Lime Dressing & Eggplant Caviar from Golden Palate Partner® Bleu Provence in Naples!

Bleu-Provence---vegetable-and-flower-salad

Chilled Vegetable Salad With Wild Honey Key Lime Dressing and Eggplant Caviar

Photo by Vanessa Rogers

Bleu Provence, Courtesy of Chef Gaspard Toulouppe and Jacques & Lysielle Cariot, owners.

Eggplant Caviar

Ingredients:

2 Eggplants
10 chives
4 tsp extra virgin olive oil
2 lemons (juiced)
1 tsp cumin
1 tsp Piment d’Espelette
5 large basil leaves
Method:

Preheat oven to 350 degrees Fahrenheit.

Cut eggplant vertically down the center and score the interior flesh in one inch intervals. Brush with Olive Oil and season with salt and pepper. Place on a baking sheet and bake for one hour, then let cool.

Scrape the flesh and chop it. Combine eggplant flesh with lemon juice, cumin, Piment d’Espelette, salt and pepper. Chop chives and basil and combine them with eggplant. Refrigerate.

Key Lime Wild Honey Dressing

Ingredients:

3 tbsp wild honey
3 Key limes
1 1/2 cups olive oil
2 kumquats
1 Madagascar vanilla bean
Method:

Juice 3 Key limes. Zest two kumquats. Add the wild honey to the key lime juice and kumquat zest. Scrape out all of the vanilla bean seeds and drizzle all the ingredients with 1.5 cups of olive oil, season with salt and pepper. Refrigerate.

Chilled Vegetable Salad

Ingredients:

1 red onion
2 green asparagus
2 white asparagus
2 purple asparagus
2 baby carrots
1 red endive
1 Chioggia (red and white candy striped beet)
3 cups, arugula
1 Key Lime
2 kumquats
Method:

Peel and shave the asparagus, baby carrots and Chiogga and combine in a mixing bowl. Fill with ice and a little cool water and set aside for 1 hour. Then, mix them with honey lime dressing and set aside. Thinly slice the red onion, kumquats and the key lime

Wash the arugula and endives leaves.

Parmesan Tuile

Ingredients:

3/4 cup fresh parmesan, shredded
Method:

Preheat oven to 350 degrees Farenheit. Shred the fresh parmesan. Place the silpat liner or parchment paper on the baking sheet. Divide the shredded parmesan into 4 equal thin circles. Bake until golden brown, 5-6 minutes. Let cool.

To assemble the salad:

Place eggplant caviar in the center of the plate. Place a ball of arugula and red onion mix with wild honey dressing in the center of the eggplant caviar, trying to achieve as much height as possible. Dress all the vegetables and endives on top of the caviar and arugula, arranging them vertically. Garnish with Parmesan tuile, slice of kumquat and key lime and an edible flower.

Bleu Provence is one of the most elegant, enjoyable restaurants in the heart of Olde Naples, and has been known for outstanding French and Mediterranean Cuisine, including amazingly beautiful, light, fresh salads since opening in 1993! A recent winner of The Wine Spectator Grand Award (one of only 4 restaurants in Florida–the others are also Golden Palate Partners®: Bern’s Steakhouse (Tampa), Marcello’s La Sirena (West Palm Beach), and The Breaker’s Hotel/HMF Restaurant (Palm Beach), so come for the excellent cuisine and warm, professional service and lovely ambience, but don’t miss the wine– as you would expect, an outstanding selection by the glass and bottle, and wines are also available for retail purchase! Bleu Provence hosts a number of excellent wine dinners featuring some of the world’s top vintners! Be sure to inquire with the restaurant!

Bleu Provence

1234 8th Street South

Naples, FL 34102

239.261.8239

 

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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