Created from vegetables and fruits grown in the kitchen gardens at the Ritz-Carlton, Kapalua, this salad is simple but very flavorful -- as is the citrus vinaigrette that comes with it. Feel free to add Dijon mustard to take the dressing to another level. Ingredients Serves 2 1 Quart Baby Greens Mix 6 each Belgium endive spears 2 Tbl. Carrots, Julienne 2 Tbl. Red Bell pepper, Julienne 2 Tbl. Red Torpido onions, Julienne 6 each Pineapple, sliced paper thin on plate 6 each Yellow grape tomatoes, halved 1 Tbl. Jicama, julienne 1/2 orange Orange segments 10 each Lime basil Leaves, Torn 1/2 tsp. Lemongrass, Fine Chopped 1/2 each Kaffir Lime Leaf, Fine Chopped 3 Tbl. Tropical Citrus Dressing To taste Salt and fresh ground Black Pepper 2 Tbl Optional: Wonton wrapper, julienne and fried 6 each Optional: Sautéed Citrus Prawns Method Slice 3 paper thin pieces of peeled pineapple and place in a circle on a plate. Place the Belgium Endive spears in the center pointing out and the 3 orange segments in between the endive. Toss the remaining ingredients except wontons in a bowl with enough dressing just to coat ingredients, check seasoning and place a small amount in center of plate. Garnish with prawns and fried wonton shreds. (Click "read more" for dressing recipe.)
Kapalua Citrus Vinaigrette 1 each Tahitian Lime, zested and juiced 1/2 each Cara Cara Orange, zested and juiced 1 tsp. Garlic, chopped 1 tsp. Ginger, chopped 1 tsp. Lemongrass, fine chopped 3/4 each Kaffir Lime leaf, fine chopped 1/2 each Serrano Chile with seeds, chopped 3 Tbl. Red Wine Vinegar 4 ounces Vegetable Oil 1 Tbl. Honey (can use up to 2 Tbl., depending on taste; it's important that it's balanced) 1/4 tsp. Fresh Ground Black pepper 1/2 tsp. Salt Chop the zest and mix all ingredients except oil. Slowly add the oil while you whisk. Must be mixed again just before using. You can use a blender if you prefer. |