Recipes from Local Restaurant Chefs

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Roasted Maui Onion Salad

from Executive Chef James McDonald
of I'o and Pacific'O restaurants on Maui, Hawaii
(Serves 6)

Smoked Tomato Dressing Ingredients:
3 lb. tomatoes, core removed, halved, cold smoked
6 oz. extra virgin olive oil   48 oz. canola oil
1/5 oz. garlic, rough chopped   2 oz. shallot, rough chopped
1 cup balsamic vinegar   1 Tbsp. salt
1/3 cup red wine vinegar   1 Tbsp. sugar
3 Tbsp chives, cut into 1/2" strips 1 Tbsp. pepper
Method:    
  • Puree all ingredients together except chives, strain. Add chives and reserve.
Goat Cheese Mix Ingredients:    
2 lb. Goat Cheese, preferably a fresh, mild cheese
1/3 cup herbs, fresh mixed, basil, cilantro, parsley, thyme
salt and pepper to taste
Method:    
  • Mix all ingredients together. Form into quenelles and chill.
Salad Ingredients:    
2 lb. roasted Maui onions   Extra Virgin Olive Oil
2 lb. assorted baby lettuces   1 lb. Roma tomatoes, cut into sixths
salt and pepper to taste    
Method:    
  • Remove onion skins, leaving root intact, cut into eighths and caramelize with olive oil on flat top, season to taste, chill.
  • Toss mixed lettuces and Roma tomatoes with some of the dressing and season.
  • Arrange in a serving bowl and garnish with roasted onions and goat cheese quenelles.

 

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