Recipe Overview
Eldorado Salad is a composed signature plate built around earthy roasted beets, fragrant Prosecco-poached Bosc pears, creamy honey-Gorgonzola dressing and warm garlic shrimp over tender mâche. Candied almonds add crunch and contrast, making the salad suited to refined plated service, tasting menus and upscale lunch programs.
Why This Page Matters
This integration turns a composed signature salad into a reusable operational record. The same ingredient identities and quantities now feed the visible recipe, serving scaler, Menu Builder metadata, Salad Station, Live Inventory map, Purchasing hooks and search data.
Connected Experience
Published ingredient icons link cooks directly to the Ingredient Library or Culinary Foundations. Labor changes with selected servings, while live inventory quantities scale from the same base recipe so the page remains consistent across the platform.
Ingredients
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Mâche / Lamb's Lettuce — 227 g · lamb's lettucemache_lambs_lettuce
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White Truffle Olive Oil — 10 g · optionalwhite_truffle_olive_oil
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Bosc Pears — 680 g · peeled and coredTC-FRUIT-PEAR-BOSC-001
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Red Beet — 180 g · cooked and slicedred_beet
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Golden / Yellow Beet — 180 g · cooked and slicedyellow_beet
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Sweet Gorgonzola / Gorgonzola Dolce — 150 gTC-DAIRY-GORGONZOLA-DOP
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Raw Honey — 42 graw_honey
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Tiger Shrimp (26/30) — 227 g · peeled and deveinedtiger_shrimp_26_30
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Candied Almonds — 120 g · toasted and candied; cool completelycandied_almonds
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Italian Flat-Leaf Parsley — 8 g · choppedHERB-PARSLEY-FLAT
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Champagne Vinegar — 240 gchampagne_vinegar
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Grapeseed Oil — 240 g · neutral oil for the dressingTC-OIL-GRAPESEED-001
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Dijon Mustard — 15 gCONDIMENT-MUSTARD-DIJON
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Prosecco Wine — 480 g · for pear poaching liquidprosecco_wine
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Cinnamon Sticks — 2 piecesSPICE-CINNAMON-STICK-0001
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Fresh Lemon Juice — 120 g · freshly squeezedfresh_lemon_juice
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Brown Sugar — 12.5 gbrown_sugar
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Garlic — 3 g · mincedTC-VEG-GARLIC-001
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Sea Salt — 2 pinch · to tasteSPICE-SALT-0001
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Freshly Ground Black Pepper — 2 pinch · freshly groundSPICE-PEPPERCORN-BLACK
Preparation
- Roast the beets: Wrap red and yellow beets separately in foil and roast at 350°F / 175°C for about 1 hour 20 minutes until tender. Cool, peel, and slice.
- Poach the pears: Simmer Prosecco, champagne vinegar, cinnamon sticks, and brown sugar for 10 to 15 minutes. Add the peeled pears and poach gently until just tender. Cool them in the liquid. Optional: vacuum-seal with some of the poaching liquid and chill.
- Prepare the dressing: Blend cooled pear poaching liquid with Gorgonzola, honey, lemon juice, Dijon mustard, a pinch of sea salt, and black pepper. With the motor running, stream in the grapeseed oil until creamy and smooth.
- Cook the shrimp: Sauté the shrimp with minced garlic and chopped parsley in a little oil until opaque and just cooked through. Season lightly.
- Finish the almonds: If needed, toast the almonds for about 5 minutes at 350°F / 175°C and candy them lightly, then cool completely.
- Assemble the plate: Spoon dressing onto the plate, arrange sliced beets and quartered pears, toss the mâche lightly with white truffle oil if using, and mound it above. Finish with shrimp, candied almonds, and cracked black pepper.
Built for Refined Menu Service and Live Operations
Eldorado Salad is structured for tasting menus, upscale lunch service, private dining and catering. Recipe 352 is now ready for Menu Builder selection, Salad Station production, serving-specific labor records, inventory scaling and future purchasing deductions.
Chef Notes
The success of this salad depends on restraint and precision. Do not over-poach the pears or overcook the shrimp. Keep the beets sliced cleanly and the dressing balanced so each composed layer remains visible, vibrant and elegant.
Service Suggestions
- Serve as a signature first course for wine dinners or elegant lunch menus.
- Plate individually for the strongest visual impact.
- Keep mâche cold and dry until the last moment.
- Finish with shrimp, candied almonds and cracked pepper immediately before service.
| Calories | 420 kcal |
| Protein | Shrimp |
| Carbohydrates | 38 g |
| Fat | 22 g |
| Fiber | 6 g |
| Cholesterol | 115 mg |
| Sodium | 430 mg |