Gorgonzola & Smoked Turkey with Endive Salad

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
10

Pretty as a picture, this salad tastes great too. The distinct flavors of smoked turkey, oranges and Gorgonzola are pulled together by a tangy viaigrette.

Ingredients

12 oz Gorgonzola, divided
1 oz dry sherry
2 oz heavy cream
1 tbsp cracked black pepper
30 medium Belgian endive leaves
15 jumbo seedless red grapes, halved
30 sugar toasted walnut halves
1/2 cup fresh orange juice
1/2 cup white wine vinegar
1 tbsp honey
1 tsp shallots, minced
2 tsp extra virgin olive oil
1 tsp fresh basil, chiffonade
Kosher salt and cracked black pepper to taste
1/2 cup red onion, julienned
1 cup Belgian endive, julienned
3 oz chicory frisse
1 lb smoked turkey breast, julienned
2 large navel oranges, segmented

Steps

Garnish:

1.Puree in food processor 1 cup Gorgonzola with sherry and heavy cream. Season with pepper.
2.With a small round tip, pipe mixture into Belgian endive leaves. Top each with grape half and walnut.

Dressing:


1. Combine orange juice, vinegar, honey and shallots. Cook until reduced by 1/3. Add olive oil and adjust seasonings. Chill and add basil just before plating.

Assembly:

1. Combine onion, julienned endive, chicory, turkey, orange segments and remaining 1/2 cup Gorgonzola. Toss in dressing just before plating.


Service:

1. For each plate: on a 9-inch chilled plate, arrange salad mixture in center and add 3 stuffed endives with tips toward rim of plate.

Source: Recipe from Chef Jim Alexander

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

FSD Resources