Spring Salad from Kendall College

Sweet and Salty Pine Nuts

1 egg white
1 tsp. water
1 cup pine nuts
1/3 cup sugar
¼ tsp. ground ginger
¼ tsp. paprika
¼ tsp. ground black pepper
¼ tsp. grated orange zest
¼ tsp. sea salt

Preheat oven to 300°. Beat egg white and water till frothy. Add nuts and gently stir. Combine remaining ingredients. Add to nuts and gently stir. Spread onto parchment lined sheet pan and bake for 15-20 minutes or until lightly browned, stirring occasionally. Cool.

Balsamic Vinaigrette

¼ cup balsamic vinegar
1Tbl. lemon juice
salt and pepper
¾ cup extra virgin olive oil

Whisk together vinegar, lemon, salt and pepper. Slowly whisk in olive oil.

For Plating:

3 cups mixed small lettuces
3 cups frisee lettuce
½ recipe Sweet and salty pine nuts
½ recipe Balsamic vinaigrette
Salt and pepper to taste
12 set ups of 3 thin slices prosciutto, about 6inches long, slightly overlapped
Saba ( Italian grape syrup)

In a large bowl place the greens and half of the pine nuts. Season lightly with salt and pepper. Heat about the vinaigrette in a small sauce pan until very hot and then quickly toss with the salad. Place the wilted greens in the center of each prosciutto trio. Quickly roll up into a cone shape. Place on a plate and drizzle with saba and scatter additional sweet and salty pine nuts around the plate.

The Dining Room

The Dining Room at Kendall College is a working classroom that provides advanced student chefs the opportunity to gain real-world experience in a professionally-run, Zagat-rated fine dining restaurant. The Dining Room is open for lunch Monday through Friday and for dinner Tuesday through Saturday with prix fix menus available on select days. For reservations, call 312-752-2328 or visit culinary.kendall.edu/news-and-events/the-dining-room/

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