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Maverick's Arugula & Pickled Vegetable Salad 1 Teaspoon of Vanilla ½ Teaspoon of Cinnamon ½ Teaspoon of Cayenne Pepper 1 Teaspoon of Salt Pickled Shallots ¼ cup Red Wine Vinegar ½ cup water 6 ounces Sliced Shallots ½ teaspoon Mustard Seed 1 tablespoon sugar 1½ tablespoons salt Pickled Beets 1 cup water 1/8 cup salt ¼ Cup malt vinegar 6 cloves garlic ¼ bunch of dill

Ingredients Tangerine Dressing ½ cup Pomegranate Juice ½ cup Mandarin Orange Juice ½ cup Red Wine Vinegar 1½ Teaspoons salt ½ cup lemon juice 1 cup Vegetable oil ¼ teaspoon xanthan gum Pickled Carrots ½ cup white vinegar 1 cup water ½ cup sugar 2 Teaspoons of Mustard Seed 2 Tablespoons of Salt Spiced Nuts 10 ounces Walnuts 1.5 ounces whole milk

Instructions Tangerine Dressing Blend all ingredients together. Pickled Carrots Bring all ingredients to a boil and pour over thin slices of carrots. Spiced Nuts Place all Ingredients in a bowl over direct heat. Continually stir until the nuts have crystallized. Place them on a lightly oiled sheet pan and allow them to cool down. Then place them in a Cuisinart and blend well. Pickled Shallots Slice the shallots very thin and place them in a bowl. Next bring all the ingredients to a boil and pour over the shallots and cover with plastic wrap. Cool until room temperature. Pickled Beets Blanch and peel beats. Then dice the beets and set them aside. Bring the water, salt, vinegar to a boil and remove from the heat. Add the garlic and dill then pour over the beets and cool down to room temperature. Assembly To assemble the salad combine the carrots, arugula, beets and shallots. Toss the salad with the vinaigrette. Top the salad with the crushed nuts and goat cheese crumbles. Finish with a crack of black pepper.

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SA Monthly Magazine Aug 2018  

San Antonio's #1 Contemporary Magazine… is 'already delivered’ to a computer, laptop, tablet, or cellphone near You!

SA Monthly Magazine Aug 2018  

San Antonio's #1 Contemporary Magazine… is 'already delivered’ to a computer, laptop, tablet, or cellphone near You!