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Ep9: Spinach Salad with Chef Ris Lacoste
If you're diabetic or on a low glycemic diet, choosing the right carbohydrates is vital. We're here at Ris in downtown Washington, DC where the incredible Ris Lacoste has something sweet and savory just for you thats also low in fat and cholesterol.
Spinach Salad (6)
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  • 6 loosely packed cups of fresh spinach, refreshed in ice water for 10 minutes and spun dry in a salad spinner
  • 1 head of frisee, trimmed into 2” pieces, refreshed in ice water and spun dry in a salad spinner
  • 1 cup plain roasted hazelnuts
  • 6 dried dates, cut into 1/4” dice red wine vinaigrette
  • 18 baby beets, mixed colors if possible, roasted in the oven at 350 degrees, covered, until cooked through
  • 6 small beets, varied colors, peeled and thinly sliced raw on the mandolin
  • 2 pink grapefruit, peeled and sections removed, approximately 11 sections per grapefruit
  • 4 oz Manchego cheese, cut into .” dice or shaved
 
  1. Assemble all of the ingredients.
  2. In a mixing bowl, combine the crisp spinach, frisee, hazelnut mix and dates, season lightly with salt and pepper and dress with approximately 1/4 to 1/3 cup of the port vinaigrette. Start with less, add more if necessary.
  3. Arrange the greens mixture on the six plates.
  4. In the mixing bowl combine any non-red roasted and raw beets, leaving any red beets to be dressed separately as they will bleed their color over the rest.
  5. Dress the beets with the vinaigrette, season with salt and pepper and sprinkle artistically over the greens. Stud with similarly seasoned red beets if any.
  6. Arrange 3 or 4 sections of grapefruit on each salad and sprinkle with the Manchego cheese.
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Meet The Chef
Ris Lacoste
RIS
2275 L Street, NW
Washington, DC 20037
202.730.2500
For Reservations:
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Meet The MD
Brian Choi, MD
The GW Medical Faculty Associates
Cardiology

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