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Strawberry and Basil Salad from Blue Duck Tavern's Chef de Cuisine Brad Deboy

Thursday, April 14, 2016  ///  Food
Chef de Cuisine Brad Deboy from the Park Hyatt Washington DC's Blue Duck Tavern shares a timely and delicious seasonal recipe with us!

Spring Strawberry and Basil Salad

Ingredients:

Dressing:

       3 TBSP extra virgin olive oil

       1 TBSP white balsamic vinegar

       ½ TBSP honey

       2  strawberries

Salad:

       1 cup strawberry

       1/3  cup granola

       ½ shaved radishes

       1 sprig of basil

       ½ oz fresh goat cheese

Instructions:

Dressing:

  1. In a blender, place 2 clean strawberries cut in pieces
  2. Add honey and vinegar, a pinch of salt, and fresh cracked black peppercorn.
  3. Blend until it turns into a smooth puree.
  4. On low speed, gradually emulsify the puree with EVOO

Salad:

  1. Wash all ingredients
  2. Trim strawberries, cut them in half
  3. Shave the radishes with a mandolin, or cut them in very thin slices with a sharp knife
  4. Pick the basil leaves, stack them together and finely cut them in stripes. Save the tiny leaves for decoration.
  5. Toss the strawberries and radishes in the strawberry dressing
  6. Place them in an individual salad bowl
  7. Sprinkle with granola and goat cheese crumbs
  8. Drizzle drops of dressing around the salad and top with reserved basil leaves
  9. Enjoy!

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