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Minted Raspberry and Pea Shoot Salad on Brioche

Chef Lorna Murdoch,
fusion grill

Luscious feel of the viscous greens, then staccato bursts of bright berry fruit notes with minty accents. Garden fresh chive froth adds melody, while buttery cashews provide textural punctuation. This light summer salad is served with toasted cashews, chive froth and an ice wine dressing. At home Chef Lorna grows her own mint and chives, saying “these are the only things I can grow well, because I don’t touch them.” At the restaurant she makes her own brioche.

1/4 cup fresh lemon juice
2 Tbsp honey
3/4 cup vegetable oil
1 tsp olive oil
1/2 cup ice wine
salt & pepper

2 cups raspberries
1 handful pea shoots
1/4 cup mint, julienned
1/4 cup cashews
1 loaf brioche, sliced

Chive Froth
1 cup milk
1 bunch chives
salt & pepper

1. Pour ice wine in sauce pan and over medium heat reduce by half.
2. Slowly whisk in rest of ingredients.

1. Wash berries and toss in 1 Tbsp of dressing and mint. Let sit 1 hour.
2. Toast cashews to golden brown.
3. Lightly butter and grill the brioche, until toasted

Chive Froth
1. Bring milk to a boil and take off heat. Add chives, blending with a hand blender until frothy.

Place brioche on plate. Toss greens with dressing and place on top. Spoon berries over salad. Spoon froth on side. Finish with cashews.

Yield 4 servings

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