Contact Us
Contact Us
  • Recipe

Chicories with Walnut Anchoiade, Goat Cheese, Mushroom Skewer and Burnt Onion Ash

Chicories with Walnut Anchoiade, Goat Cheese, Mushroom Skewer and Burnt Onion Ash

Ingredients

  • 16 oz.
    Walnuts, toasted and sifted
  • 10 ea.
    Brown Anchovy Filets, chopped
  • ½ T
    Smoked Honey
  • ½ tsp.
    Mortared Garlic, lightly sweated
  • 1 ea.
    Bottle of Port Wine
  • ½ c
    Aged Sherry Vinegar, preferably Pedro Ximenez
  • ¼ c
    Sherry Vinegar
  • 1 tsp.
    Salt
  • 1 ea.
    Orange, juiced and zested
  • Chicories, such as Belgian endive (frisée), dandelion and Treviso, washed and chopped
  • Goat Cheese, as needed
  • Onion Ash, recipe follows
  • Trumpet Mushrooms, skewered, roasted and seasoned
  • Shallots, sliced as needed
  • Freshly Cracked Black Pepper, to taste
  • Arbequina Olive Oil, as needed
  • Kosher Salt, to taste

Preparation

Combine walnuts, anchovies, juice, honey, garlic, salt and pepper to make anchoiade. Add enough olive oil to bind; set aside.

Combine port and shallots and cook down to 16 ounces. Combine port shallot with both vinegars and salt. Slowly whisk in olive oil to preference. Toss desired amount in chicories and plate. Top with anchoiade and 2 ounces of goat cheese per serving, sprinkle onion ash and place skewer along the plate. Makes supporting ingredients for 10 to 12 servings.

To make onion ash: Completely char and grill 3 large trimmed and quartered yellow onions; dehydrate and blitz.

Chef/Owner Brian Bornemann | Isla, Santa Monica, California