Asian Salad with Parmesan, Dried Beef and Apple Chips Recipe
Flavors of Canada
Total time: less than 15 minutes
Oven temperature: 80° C (160° F)
Preparation time: A few minutes
Cooking time: Overnight if you're making the dried apples
Difficulty: Easy
Chef's Note
A spa cuisine recipe from chef Hans Stierli for the Avello Spa & Health Club of the Westin Resort and Spa in Whistler,Canada
Ingredients for 6 servings
- 200 g (7 oz.) organic Lettuce leaves - e.g., kyona mizuna, wasabi, perila, bok choy, arugula, young spinach, pea vines, etc., dependin
- 80 g (3 oz.) Breola or air-dried beef, thinly sliced
- 40 g (1 1/2 oz.) shaved Parmigiano Romano
- 2-3 apples, preferably organic
- 80 ml (1/3 cup) balsamic viniagrette

Preparing the apples

  1. wash and dry the apples; cut each apple into about 10 thin slices;
  2. place on a baking sheet and dry overnight in an 80° C (160° F) oven.

Making the salad

  1. in a bowl, combine all the ingredients for the vinaigrette;
  2. dip the leaves into the vinaigrette and arrange attractively on individual plates;
  3. garnish with the dried apple and slices of dried beef; sprinkle the Parmesan shavings over top.
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