Sophisticated Sustenance

CHESTNUT ARUGULA SALAD

Recipe by Recipe by Erik Kalsch, Executive Chef at Equus Jack's Bourbon Restaurant | Lounge & Black Rabbit (equusrestaurant.com)

For a change of pace, I sometimes think we all need to explore food on the healthier side of the spectrum. This salad contains some of my favorite flavors consisting of a bright and nutty pairing that balances with a fresh sweetness necessary in a dish of this nature. Personally, when it comes to anything healthy, I see no reason not to source anything seasonal for what you are trying to make.

Ingredients (Yields 1 Salad)

Chestnut Dressing 1 ½ oz peeled and cooked chestnuts 1 T lemon juice 1 T honey ½ cup Duke’s Mayonnaise ¼ cup sour cream Salt and pepper to taste

Red Wine Poached Pear 2 cups dry red wine 1 cup water ½ cup granulated sugar 2 pieces star anise 5 black peppercorns 1-2 peeled pears

Parmesan Frico 3 oz. fine shaved Parmesan Reggiano 1 tsp coarse black pepper

1. Take your chestnuts (you can find peeled and cooked in a jar at most stores) and blend it in a food processor until it becomes a fine powder. In a separate bowl, add your chestnuts and the rest of the ingredients and with a rubber spatula or whisk mix until it is well incorporated. Finish with a little salt and pepper until the flavor is all the way there.

2. Once you have your wine, water, sugar, and aromatics in a pot; steep until simmering. Add your peeled pears to the liquid and let it poach for about 10-15 minutes. Or at least until you see color develop around the outside of the fruit. Shock in ice water for awhile until the pears have become cold, this will stop the cooking process so the fruit will stay firm.

3. Set the oven at 275⁰F. Frico is utilizing a technique of dehydration so removing as much moisture is key. Take your parmesan and you are going to want to shave it as fine as possible. A micro plane or the smaller setting on a box grater will work just fine. After that you will need a small sheet and insert a silpat that fits the dimension. Take your grated parmesan and spread it around on top the silpat. The objective here is to make sure it is as even and flat as possible. Or else it will not cook evenly. Before you put it in the oven, sprinkle your black pepper over top the cheese. Bake for 12-15 min., or until most of the moisture has dissipated, best way to tell is if bubbles have ceased around the cheese. Once that has happened, take it out and let it cool; should have the texture of a cracker once it is done.

4. Final touches before we eat is to slice your fruit. You have your pears that you poached, I also recommend adding plums or any stone fruit will be fine. Slice around the pit of each fruit and thinly slice the flesh, enough so that there is enough with each bite.

5. Whether you want to impress friends or have a quick lunch for work, the plating depends entirely on you. I like to coat the bowl/plate with a little dressing beforehand. Then I will toss the dressing with the arugula, being careful so I don’t bruise the leaves. Add your fruit and frico on top and you will be good to go. Feel free to add a drizzle of honey on top for that little extra, I prefer to use smoked honey but everyone has different tastes.

6. drizzle your BBQ and crema on top. Add a healthy amount of slaw on each taco, and finish with cotija and pickled cilantro.