Carpaccio of Chioggia Beet, Petite Frisee Salad
ediblemarinandwinecountry.ediblecommunities.com
Recipe contributed by Chef Larry Forgione, The Conservatory restaurant at the CIA at Greystone, Saint Helena
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Cooking tools:
- Saucepan
- Pot
- Slotted spoon
- Colander
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Ice cube tray
- Kitchen towel
- Peeler
- Skillet
- Paper towel
- Measuring spoon
- Measuring cup
- Whisk
- Fork
- Serving platter
- Plate
- Stove
- Oven
Ingredients
- 2 medium Chioggia beets, freshly harvested if possible
- ½ cup frisee lettuce, freshly harvested if possible
- ½ slice bacon, premium quality, such as Sebastopol’s Black Pig Meat Co.
- 1 bunching or green onion
- Vella Dry Jack cheese
- 2 teaspoons organic California extra-virgin olive oil
- ½ teaspoon lemon juice, freshly squeezed
- Flaked sea salt, to taste
- Freshly ground black pepper, to taste
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