Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 0.001 | KG | Walnut oil |
| 0.280 | KG | Sliced shiitake mushrooms |
| 0.020 | KG | Veal stock |
| 0.010 | KG | Soy sauce |
| 0.020 | KG | Cider vinegar |
| 0.01 | KG | Salt |
| 0.005 | KG | Ground black pepper |
| 0.001 | KG | Dash of Tabasco sauce |
| 0.030 | KG | Diced bacon |
| 0.120 | KG | Corn kernels |
| 0.115 | KG | Diced red onion |
| 0.280 | KG | Spinach |
| 0.140 | KG | Radicchio chiffonade |
| 0.300 | LITER | Balsamic vinaigrette |
Method
- To prepare the marinated mushrooms, heat the oil in a saute pan.
- Add the mushrooms and saute for 2 minutes.
- Add the stock and soy sauce and cook until dry. Remove from the heat and add the vinegar, salt, pepper, and Tabasco.
- Cool completely.
- Render the bacon in a small saute pan until the bacon is crisp.
- Drain the bacon, reserving 1tsp of the fat.
- Sweat the corn and onions in the bacon fat until the onions are translucent and the corn is cooked.
- Remove from the heat and toss together the bacon, onions and corn.
- For each portion: Toss 0.030 KG spinach and 0.014 KG radichhio with 0.030 LIT vinaigrette.
- Place on a chilled plate and top with 0.030 KG of the marinated mushrooms.
- Garnish with 0.020 KG of the corn mixture.