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Garden Ratatouille Salad

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Chef Jeremy Kittelson from Root Down shows us how to make a Garden Ratatouille Salad with vegetables from the City Floral Garden.

Garden Ratatouille Salad

INGREDIENTS QUANTITY
Heirloom tomatoes 3 large tomatoes
Heirloom cherry tomatoes 1 cup
Shallots 2 tablespoons
Basil leaves, rough chopped 2 tablespoons
Extra virgin olive oil 1/2 cup
Aged sherry vinegar 1/4 cup
Salt and pepper to taste
   
Eggplant 1each, large
Garlic 2 teaspoons
Extra virgin olive oil 1/4 cup
Chili flakes 1 teaspoon
Salt and pepper to taste
   
Zucchini 2 each
Red bell peppers 1 each
Arugula 1 quart
Black quinoa, cooked 1 cup
Cashews, roasted 1cup
Goat feta cheese, crumbled 1/2 cup
Thyme 1 tablespoon
Marjoram 1 teaspoon
   
   

 

PROCEDURE

 

1. Cut the cherry tomatoes in half and large dice the other tomatoes.

2. Mince the shallots and rough chop the basil.

3. Add the shallots, vinegar, salt and pepper and extra virgin olive oil to the tomatoes and let the mixture macerate at room temperature for 30 minutes.

4. Add the basil and adjust the seasoning. The vinaigrette is ready to serve.

5. Preheat the grill.

6. Cut the eggplant into ½ inch round discs and place in a mixing bowl.

7. Add the garlic, extra virgin olive oil, chili flakes, salt and pepper to the eggplant.

8. Marinate the eggplant for 15 minutes.

9. Grill the eggplant for about 2 minutes per side. The eggplant should be nicely grilled and still have texture.

10. Slice the zucchini on a mandolin using the julienne blade.

11. Cut the bell pepper into thin slices lengthwise.

12. Combine the zucchini salad with the tomato vinaigrette and season with salt & pepper to taste.

13. Garnish the salad with the toasted cashews, the cheese and a spoonful of the vinaigrette.

14. Enjoy immediately.