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.
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.
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
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.
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