Today's Case:
Sarento Salad Recipe
Re: Sarento Salad Recipe
From: Marcia
To: Phaedrus
Date: 10/6/2024, 10:49 AM
On 10/6/2024 5:04 AM, Marcia wrote:
Sarento’s Restaurant in Wisconsin Dells
Hi Marcia,
Sarento's Italian Restaurant has a website here: Sarento's Italian Restaurant
There is a photo of the salad here: Sarento's Italian Restaurant on Facebook
The salad is described on their menu like this:
Sarento Salad: chiffonade of romaine, bacon, gorgonzola, avocado, tomato, egg, chili shallot dressing, fried potato threads
The problem is, I cannot find a recipe for Sarento's Salad anywhere at all, nor can I find a recipe for Sarento's chili shallot dressing anywhere.
"Chiffonade" is a French cooking term that literally means "in rags." It refers to a method of slicing food -- usually lettuce, basil, or other leafy greens -- into thin, string-like pieces.The method for making chiffonade is really quite simple. First, stack your leafy greens, then roll them up like a cigar. Slice your "cigar" thinly, crosswise, and, as if by magic, you will have chiffonade.
I did find one recipe for "chilli shallot dressing", but I could not find any connection with or any indication that it is similar to Sarento's. The recipe is below.
"TM" and "Varoma": "TM" appears to refer to a "Thermonix", which is a small blender sold in Australia & New Zealand. "Varoma" may be a heating attachment for it. You can substitute for these devices with your food processor or blender and your stovetop.
Phaed
https://www.hungrybrowser.com/
Chili shallot dressing
25 g red chillies, halved
15 g garlic, peeled
40 g shallots, peeled
25 g coriander
40 g Soft brown sugar
125 g cold water
40 g lime juice
50 g mirin
60 g fish sauce
125 g rice wine vinegar
50 g sesame oil
50 g sunflower oil
1. Dissolve the brown sugar in the water on Varoma, Gentle stir setting for
90 seconds, or until the sugar has completely dissolved.
2. Add lime juice, mirin, fish sauce and rice wine vinegar to the sugar and
water mix. Mix for 5 seconds on speed 4.
3. Remove liquid mix from the TM and set aside to cool.
4. Put garlic, shallots and chillies into the TM and roughly chop for 5 seconds
on speed 5.
5. Add a tablespoon of the sunflower oil and heat on Varoma for 90 seconds
on speed 1.
6. Remove from TM and set aside to cool.
7. Once the chilli mix has cooled, return to TM. Place roughly chopped
coriander into the chilli mix and start to blend on speed 5.
8. Once the coriander has been blended well into the chilli mix, slowly pour
the sesame and sunflower oil into the top of the TM lid with the Measuring
Cup in place. Stop blending as soon as you finish adding the oil.
9. Pour reserved liquid mix from Step 2 into the chilli/oil mix and combine for
30 seconds on Gentle stir setting.
Tip
* Allowing the mixes to cool before adding coriander and combining them
preserves the rich, green colour of the herb. If you're short on time you can
skip the cooling.
* The dressing will split when it settles - this is normal. Recombine thoroughly,
either in the TM or by hand, before adding to your salads.
