Lunchbreak: Boka chef Lee Wolen makes broccoli salad

Boka
1729 N. Halsted
Chicago
www.bokachicago.com

Broccoli Salad

Roasted Broccoli Florets
Start by cutting the florets of broccoli into 1 inch pieces and sear in olive oil over medium heat until golden brown and still semi raw on the other side.  Season with salt and place on paper towels to cool, or you could roast them in the oven for about 20 minutes—350-400 degree oven.

Lemon Vinaigrette

Ingredients:
3/4 cup lemon juice, fresh squeezed
1 cup olive oil
1 cup vegetable oil
salt

Directions:
Combine all in a bowl with a whisk.

Shaved Stems
Peel the broccoli stems to remove the tough outer peel and discard.  Continue peeling the core to get thin ribbons and marinate in the lemon vinaigrette

Greek Yogurt
1 Cup Greek yogurt, seasoned with salt

Broccoli Puree

Ingredients:
2 cups broccoli tops
Water
Salt to taste
Olive oil

Directions:
Finely chop heads of broccoli to equal 1 cup, in a medium pan, saute in olive oil for 2 minutes without adding any color.  Cover with 1 cup water and cook until tender and there is no more water.  Place in blender and puree on high until smooth.  Season with salt.

Preserved Lemon

Ingredients:
3 cups sugar
1 cup salt
20 lemons
1 Tbs olive oil

Directions:
Peel and juice lemons and keep separate.  In a pot of cold water add the peels and bring to a simmer, repeat this step with fresh water 3 times and chill.  Pack with remaining ingredients including juice for 1 week.

Parmesan Cracker

Ingredients:
1 cup butter, soft
1 cup flour
1 cup parmesan, grated
3 Tbs salt

Directions:
Place all ingredients in mixer and mix until combined. Roll in between 2 pieces of parchment paper until 1/4 inch thick.  Bake at 350 degrees for about 14 minutes until golden brown and then break into pieces.

Crispy Bacon
Take 1 cup of chopped bacon and render in a pan until crispy over medium heat.  Transfer to a paper towel to absorb the excess oil.

Assembly:
The dish is assembled pretty methodically (artistically), but it’s basically just placed one at a time on the plate and layered, with the Greek yogurt on the bottom.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Related Stories


Follow

Get every new post delivered to your Inbox.

Join 544 other followers