Irises
Irises
Submitted by Chef Mike Kenat, Guest Chef
Salads
Ingredients
- 2 oz asparagus, shaved
- 3 oz celery, shaved
- 3 oz cucumber, shaved
- 2 oz arugula
- 2 oz golden raisins
- 1 oz grated parmesan cheese
- 3 tablespoons Fustini's Delicate SELECT olive oil
- 1 tablespoon Fustini’s Sicilian Lemon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon parsley
- Kosher salt, as needed
- ground black pepper, as needed
- 6 oz graham crackers
- 6 oz almond flour
- 3 oz all-purpose flour
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon oregano, dried
- 1 teaspoon sage, dried
- 2 oz Fustini’s Butter olive oil
- 2 oz butter, melted
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
Directions
- In a large bowl, combine Fustini&rsquo,s Sicilian Lemon balsamic with parsley and mustard, mix until well incorporated. Add Fustini&rsquo,s olive oil slowly while whisking the mixture until fully incorporated and well emulsified. Add fresh parsley and season with salt and pepper. Add all remaining ingredients to a bowl and toss lightly with vinaigrette. Serve immediately.
- In a large mixing bowl, combine all dry ingredients. Add melted butter and Fustini&rsquo,s Butter olive oil and mix thoroughly until mixture feels like slightly wet sand. Place in oven at 300 degrees and cook for about 10 minutes or until mixture is dry. Inspired by the artwork of Vincent Van Gogh.
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