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Brennan's of Houston Texas Strawberry Salad
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By Randy Evans
Posted January 5th, 2008
The Kitchen Table: Brennan's of Houston
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Servings: 4
Author Notes: Culinary insiders and Houston's movers and shakers know about Brennan's Kitchen Table – a private dining room set in the heart of the famous restaurant's kitchen, offering diners not only spectacular cuisine, but an up close view of its creation. Now those who can't actually be a part of Brennan's Kitchen Table can at least recreate the food at home in their own kitchens. The book's chapters correspond to the seven courses served at the special dinners, from lagniappe (a little some extra) to dessert.
Ingredients: Salad:
1 baguette, cut into 1/2 inch diagonal slices
1/4 cup butter, melted
1/4 cup fresh cow's or goat's milk cheese, softened
1 teaspoon chopped fresh herbs (thyme, basil and oregano)
8 ounces mixed greens (arugula, endive and mache)
8 Texas strawberries, quartered

Texas Strawberry Vinaigrette:
2 cups Texas strawberries, quartered, divided
1 shallot, minced
2 tablespoons rice wine vinegar
1/4 cup vegetable oil
salt and black pepper to taste

Candied Almonds:
1/4 cup whole almonds
1 teaspoon vegetable oil
1 cup confectioner's sugar
Instructions:

For the Vinaigrette:
Puree 1 1/2 cups strawberries with the shallot and vinegar, using an immersion blender in a mixing bowl. In a slow stream, whisk in the oil to create a creamy emulsion. Adjust seasoning.  Add the remaining strawberries Allow for flavors to marry a few hours before serving.

For the Nuts:
 Toss almonds with oil. Place on a baking sheet. Bake at 350ºF for 10 minutes, stirring every 3 minutes. Toss with confectioner's sugar. Cool and store in an airtight container until ready to use.

To Plate:
Dip baguette slices in butter. Toast or broil until golden brown. Combine the cheese and herbs; spread over bread. Broil until hot and bubbly. In a large mixing bowl, Toss the greens, almonds, quartered strawberries and vinaigrette. Arrange on plates; top with toast.



 

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