Salads in summer should never have to be boring, that’s why Chef Trevor Jerram has his fully loaded and then garnished with prosciutto, fine yellow celery leaves and fresh red radishes. This is one salad your menu will be making friends with.
Ingredients
Salad | Serves 4
- 1 bunch Large green asparagus spears
- 1/2 tsps Club House ® Sea Salt, French Mediterranean
Habanero and Garlic Aioli | Serves 4
- 1 each Egg yolk
- 1 tbsps La Grille Fiery Habanero and Roasted Garlic Seasoning
- 25 ml French’s Dijon Mustard
- 200 ml Canola oil
Shery Mustard Vinaigrette | Serves 4
- 1 tbsps Club House Mustard, Ground
- 15 ml Grainy mustard
- 1 each Shallot, finely diced
- 45 ml Sherry vinegar
- 100 ml Canola oil
- 1/2 tsps Club House ® Pepper, Black Ground
- 15 ml Water
Poached Quail Eggs | Serves 4
- 12 each Quail eggs, poached
- 1/2 tsps Club House ® Sea Salt, French Mediterranean
- 1 tbsps La Grille Fiery Habanero & Roasted Garlic Seasoning
- 4 cups Water
Garnish | Serves 4
- 5 to 6 pieces Prosciutto
- 1 each Celery head
- 1 each Red radish
- 1 each Fresh Chives
- 4 cups Ice water
Procedure
- This recipe was created for Club House for Chefs by: Trevor Jerram, Private Chef in Calgary.
- For the Salad: Pre-heat charcoal grill to approximately 200 degrees Celsius. Cut asparagus one inch from the base to remove woody unpleasant part. With a small knife tourne the back of the asparagus about ½ inch of the way up so that the base has been peeled. Coat asparagus in a small amount of canola oil and season with Club House Sea Salt, French Mediterranean. Place on grill, rolling occasionally for 4-5 minutes until well roasted and pierces easily with a knife. Remove from grill and set to the side for plating.
- For the Habanero & Garlic Aioli: Add all the ingredients, except for the oil, in a food processor. Blend on high speed then gradually add the oil until all of it has been emulsified. Add a small amount of water if it becomes too thick. Transfer to a small squeeze bottle or piping bag for plating.
- For the Sherry Mustard Vinaigrette: Combine all the ingredients in a bowl and whisk until emulsified. Set aside for plating.
- For the Poached Quail Egg: Bring water to a low simmer in a medium sized pot. Add Club House Sea Salt, French Mediterranean to the water. Cut each egg open at the base, with a serrated knife, and poor into a small plastic container. Stir the simmering water quickly in a clockwise direction while you pour the quail eggs into water. Simmer for one and a half minutes. Remove with a slotted spoon and gently place on paper towel. Season with La Grille Fiery Habanero and Roasted Garlic Seasoning.
- For the Garnishes: Slice the radishes thinly, using a mandoline, allowing them to fall straight into ice water. Pick the nicest yellow celery leaves and place into the same ice water. Cut the prosciutto into small strips. Finley cut chives with a sharp knife.
- For Serving: Align six asparagus side by side in the centre-of-the-plate. Make a composed salad, using all other ingredients, except the vinaigrette, in a circle shape on top of the asparagus. Garnish the plate with the sherry mustard vinaigrette.
