WEST HOLLYWOOD, January, 2013—Gordon Ramsay at The London West Hollywood hotel now has a menu focused on sharable small plates. Click here to view the menu.
The menu, created by Chef Anthony Keene, remains dedicated to contemporary Western European cuisine with subtle Asian influences, reinterpreting the award-winning recipes of Gordon Ramsay with the same commitment to quality and presentation. Chef Keene worked for the Ritz-Carlton in the US and Asia, also Carmel Valley Ranch before joining the London in 2010.
Hamachi tataki pink grapefruit, fried shallots, avocado, wild parsley dressing
Chef Keene shares a radicchio salad recipe ideal for New Year’s resolutions to detox and slim down. The burgundy-red leaves’ slightly bitter taste softens a bit during the quick sauté. The apple and candied pecans add sweetness and texture complemented by the balsamic vinaigrette.
Radicchio salad
Warm radicchio salad, candied pecans, blue cheese and apples
1 head radicchio - quarter and separate leaves, discard core
1 fuji apple - cut into 8 segments, discard core
2 t grape seed oil
Balsamic vinaigrette
1 oz crumbled blue cheese
1oz candied pecans
Heat saute pan on medium heat until hot, add oil, radicchio, apples and saute briefly (45 seconds). Add remaining ingredients and toss with vinaigrette.
Serve warm.
This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.
