KDH Feast End: Marc Weber's Recipe Of The Month~ Grilled Vegetable Chopped Salad With His Secret Shallot Vinaigrette!
Chef Marc Weber has prepared his recipe of the month for KDHamptons just in time for your next dinner party: Grilled Vegetable Chopped Salad with his special Shallot Vinaigrette!
Chef Weber continually creates one-of-a-kind culinary experiences, making new flavors with fresh local produce. This light, refreshing new recipe for Grilled Vegetables compliments any main course or can be served as the centerpiece for a summer luncheon.
Chef’s Tip: Keep it Simple! Less is more! And always choose the freshest of
Ingredients
Grilled Vegetable Chopped Salad:
Ingredients:
1 Zucchini
1 Yellow squash
1 Japanese eggplant
1 Red pepper
1 onion
Lettuce and fresh herb of choice
· Slice zucchini, yellow squash, Japanese eggplant and red pepper lengthwise.
· Slice the onion into large 1 inch thick disks
· Toss the vegetables with 3Ž4 cups of Shallot vinaigrette- Shallot Vinaigrette recipe is below.
· Allow vegetables to marinate for 30 minutes
· Turn Grill to high.
· Grill vegetables about 75% through, so they are still slightly crunchy.
· Allow cooling for 5 minutes then roughly chop and toss with a handful of your favorite lettuce and a few sprigs of your favorite herbs. Chef Marc likes to use Dill and Arugula.
· Drizzle the salad with 2 Tablespoons of Shallot Vinaigrette and serve.
On The Marc’s “Quick” Shallot Vinaigrette:
Yield~ 3 Cups
Ingredients:
4 medium shallots
2 cloves of garlic
3/4 Cup Champagne vinegar
1 Tablespoon fresh cracked black pepper
2 teaspoons of kosher salt
2 teaspoons of Dijon mustard
4 ice cubes
2 cups of olive oil
· Roughly chop shallots and garlic.
· Add all ingredients to blender or cuisine art (leaving out olive oil).
· Blend on high for 1 and half minutes.
· While blender is still running, slowly add olive oil in steady stream.
About Chef Marc Weber and OnTheMarc Events:
Founded in 2006 in Stamford, Connecticut by Chef Marc Weber, OnTheMarc Events, takes a traditional approach to catering and food preparation and turns it on its head, to create a young, fresh, personalized concept of food, events and hospitality. Owner and Chef, Marc Weber, has perfected his food preparation and catering business, bringing clients his unique approach to gourmet cooking. Marc does not have standard catering menus – ever. He is passionate about pushing the envelope, using new, exotic food flavorings to create a one-of-a-kind culinary experience. His creative vision and entrepreneurial spirit has enabled the company to expand each year since its inception. OnTheMarc produces events in Connecticut, New York and the surrounding areas. Prior to opening his own business, Marc apprenticed under renowned chefs Todd English, Waldy Malouf and Florian Hugo. Marc is a graduate of the Culinary Institute of America
For more information about OnTheMarc and Marc Weber, please visit: www.onthemarcevents.com<http://www.onthemarcevents.com/>