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Jan 29, 2008 8:02 am US/Pacific
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Cara Cara Oranges, Italian Butter Beans & Arugula
From Hawk's Restaurant in Granite Bay
INGREDIENTS:
2 CARA CARA ORANGES
1 CUP DRIED ITALIAN BUTTER BEANS
1 BUNCH ARUGULA, TRIMMED AND WASHED
¼ RED ONION, SLIVERED
1 CHUNK PARMESAN CHEESE + PEELER
2 TABLESPOONS SHALLOTS, FINELY DICED
2 TABLESPOONS CHOPPED FINES HERBS
1 LEMON
OLIVE OIL
SALT AND BLACK PEPPER
½ YELLOW ONION
1 CARROT
2 CELERY STALKS
PREPARE THE BUTTER BEANS
1. Place the butter beans in a medium pot and
cover with water. Bring to a boil and then
reduce the heat to a simmer.
2. In a medium saute pan, caramelize a chopped
carrot, 1/2 yellow onion and 2 celery stalks.
3. Add the caramelized vegetables to the beans. Stir
the beans often and cook until tender adding water
to cover the beans as necessary.
4. Once the beans are tender, remove the
pot from the heat, season the beans with salt,
pepper, lemon juice and one tablespoon of olive
oil. Allow the beans to cool in the fluid.
PREPARE THE ORANGES
1. Cut the tops and bottoms off the oranges. Using a
serrated knife, cut the peel off of the orange.
Removing all white pith. Slice the oranges
into rounds, approximately 1/4 thick.
ASSEMBLE THE SALAD
1. Divide the orange slices equally among 4 plates,
arranging in a circular pattern.
2. Place the butter beans in a small bowl and toss
with half the shallots, herbs and a bit of olive oil.
3. Place the beans over the oranges, dress the
arugula leaves and slivered red onion with
shallots, herbs, olive oil, a squeeze of lemon
juice and salt/pepper.
4. Place a few leaves of arugula over each salad.
Using a peeler, shave parmesan cheese over each
salad.
Hawks Restaurant
5530 Douglas Blvd.
Granite Bay
916.791.6200