Page 14 - Boca Club News - July '21

Page 14, Boca Club News

The Good Life: Dining, Drinks, Destinations

Signature Recipe from Broken Sound’s

Executive Chef Jay Prisco: Tostada Salad

Here is a refreshing summer salad
that offers an opportunity for you to
use your own creativity. You can either
serve it as presented here, as a side
dish, or add one of the proteins listed
below and turn it into a main entrée!
Either way, Chef Prisco’s Chipotle Lime
Vinaigrette dressing will complement
the whole...and earn you some compliments of your own.
All of the recipes in these monthly columns are presented
here with the cooperation of Clubhouse Manager Ed Cichielo
and Director of Food and Beverage Lorant Botha. Photo by
Valentin Terzien, Assistant Director of Food and Beverage.

Ed Cichielo Lorant Botha

Yield: 4 servings
Peel and dice the avocado. 1/2 cup lime juice
In addition to the salad ingredients listed below, you To assemble, combine all ingredients except corn tortillas 1 Tablespoon mustard
can include a desired protein. Here is a general guide to the in mixing bowl. Place a small amount of lettuce mix on the 1/2 Tablespoon salt
amount you will want to add for each portion you plan to be plate. (approximately ½ cup each time) Place one tortilla shell 1/2 Tablespoon pepper
serving, depending on the kind of protein: followed by lettuce, until you have four layers of lettuce. 1/2 cup champagne wine vinegar
4-6 u15 or 16/20 shrimp (typically this is the one found in CHIPOTLE LIME VINAIGRETTE 1-1/2 cups vegetable oil
grocery stores); Ingredients: 1 Tablespoon lime zest
6-8 oz. portion of chicken, beef or fish; 1/4 cup chipotles Directions:
4-5 scallops; 1 clove garlic Combine all ingredients with buerre mixer or in blender.
4-6 oz lobster meat; 1 bunch cilantro This will make extra dressing, if you prefer more. Or it
Ingredients for Salad: 1/2 bunch scallions can be stored in refrigerator lasting up to 3-4 weeks.
8 cups chopped lettuce (1 head romaine heart, 1 head
radicchio, ½ head iceberg lettuce) Serving over 108,000 satisfied customers since 1976
1 cup black beans
1 cup diced plum tomato
1 cup roasted corn off the cob South Florida’s
2 each avocado diced
12 each corn tortillas baked to crisp texture Largest Plumbing
4 oz chipotle lime vinaigrette Service Company!
Directions:
Chop lettuce into small pieces, wash and dry. Set aside
in refrigerator.
Small dice the tomatoes. I prefer using the plum tomatoes, - Leak Detection
as there are fewer seeds. This is a personal preference, but
you can substitute any size or type tomato. Residential & Commercial in walls or under slab
For the corn, pre-heat oven to broil or use outdoor grill. (up to 12 feet underground)
Lightly rub corn in olive oil and season with salt and pepper. - tunneL experts
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