Joe Dokuchie,
Tavern In The Park
Chef Joe substituted watermelon for the usual strawberries in this summer salad.
Ingredients
Spiced cashews
1/2 cup sugar
2 egg whites
2 Tbsp cayenne pepper
2 Tbsp paprika
1 tsp salt
5 cups unsalted cashews
Crostini
1 baguette
4 slices (4 oz) cambozola
4 slices poached pear
Roasted shallot and poppy seed vinaigrette
20 shallots, covered with herb oil (see previous page)
1 cup sherry vinegar
1/4 cup honey
2 tsp rosemary
2 tsp thyme
2 tsp salt
1 tsp black pepper
2 1/2 cups olive oil
Spinach salad
1 cup fresh spinach leaves
1 cup frisée
1 cup cubed watermelon
Method
Spiced cashews
1. Mix all ingredients and bake for 10 minutes at 300˚F on a sheet pan lined with parchment. Turn oven down to 250˚F. Bake another 15 minutes. Turn the pan 180 degrees and bake for another 15 minutes. Cool and roughly chop.
Crostini
1. Cut baguette into 3/4-inch slices. Toast slices in the oven until lightly browned. Spread on cambozola and slice of poached pear. Serve warm with salad.
Roasted shallot and poppy seed vinaigrette
1. Cover shallot with oil and desired seasoning. Roast in a pie pan covered in foil for 45-60 minutes until soft at 320˚F.
2. Once cool, mince shallot and combine with sherry vinegar. Whisk in remaining ingredients.
Spinach salad
1. Dress greens with roasted shallot vinaigrette. Top with watermelon and spiced cashews.
Yield 4 servings