Red Beet, Parmigiano Reggiano and Herb Sauce
Serves 4
Ingredients
100g Parmigiano Reggiano
100g fresh cut salads
12 slices of French loaf-type bread
1 tablespoon pickled baby onions
50ml extra virgin olive oil
1 tablespoon white sesame seeds
Instructions
2. Toast the bread slices and cut the Parmigiano Reggiano into slivers.
3. Clean the parsley, put the leaves in a blender with the pickled onions and half of the oil.
4. Blend to a fine emulsion. Adjust the salt.
5. Assemble the dish with the beet, the slightly dressed salad, the slivers of Parmigiano Reggiano and bread croutons. Dress with the herb emulsion and sprinkle with the toasted sesame seeds.
Kootenay Location
1465 Kootenay Street Vancouver, BC V5K 4Y3 - Phone 604-253-5578
Monday.........................8am-5:30pm Tuesday........................8am-5:30pm Wednesday...................8am-5:30pm Thursday.......................8am-5:30pm Friday............................8am-6:00pm Saturday........................8am-5:30pm
Closed Sundays & Holidays
LOCATIONS
Victoria Drive Location
562 Victoria Drive Vancouver, BC V5L 4E2 - Phone 604-216-2659
Monday.........................8:30am-6:00pm Tuesday........................8:30am-6:00pm Wednesday...................8:30am-6:00pm Thursday.......................8:30am-6:00pm Friday...........................8:30am-6:00pm Saturday.......................8:00am-5:30pm
Sunday.........................10:00am - 4:00pm
Closed Holidays
