Perez Chopped Salad/Verde - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Perez Chopped Salad/Verde

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The Chef: Nicolay Adinaguev

The Restaurant: Verde at the Perez Art Museum Miami.

The Dish: Perez Chopped Salad

Ingredients:

For Smoked Tomato Vinaigrette:

2 smoked, roasted Roma tomato halves

1 tbs. Dijon mustard

2 tbs. sherry vinegar

1 Chipotle chili pepper

1/2 cup blended oil (90% Canola and 10% Olive oil)

kosher salt to taste

For Salad:

1 head of Romaine lettuce, chopped

1/2 cucumber, thinly sliced

1/4 red onion, thinly sliced

1/2 cup Manchego cheese, cubed

1 cup cooked chickpeas

2 roasted red peppers

A handful of parsley leaves, chopped

A few leaves of chopped basil

A few sprigs of fresh oregano, stems removed

Method of Preparation:

- Prepare the vinaigrette first. In a blender add the smoked Roma tomatoes, sherry vinaigrette, Dijon mustard and Chipotle chili pepper and blend well. Season with kosher salt, blend again and set aside.

- Put chopped Romaine lettuce in a bowl and add chick peas, cubed Manchego cheese, roasted red peppers, chopped red onion and cucumber. Finish with parsley and micro basil. Pour the dressing around the edges and mix gently. Add a sprinkle of salt and pepper and it's ready to plate.

To Plate:

Spoon the salad into a serving bowl and garnish with more micro basil.

Serving suggestion: Blood Orange Mimosa

Serves: 2

Verde at PAMM

1103 Biscayne Blvd.

Miami, FL 33132

305-375-8282

http://www.pamm.org/dining

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