Serves 250
Ingredients
- 8# Baby Arugula
- 8# Field Greens, no Arugula
- 80 Lemons, Grate 60 for Gremolata, juice all for vinaigrette
- 32 Pears, cut in 1/8” slices one hour before service
- 10# Grana Padano, shaved w/peeler
- 25 Garlic cloves, peeled and rough chopped
- 25 Shallots, peeled and rough chopped
- 3/4 Cup Dijon Mustard
- 3 Gal. Extra Virgin Olive Oil
- Salt and Pepper to taste.
Method
- Wash and dry greens if needed.
- Wash lemons and grate yellow zest only, not white pith.
- Juice all lemons and strain.
- Shave cheese with a peeler to get long strips. Handle gently to avoid crumbling.
- Place garlic, shallots, mustard and lemon juice in a blender. Puree. With blender running, slowly add oil to form emulsion. Do this in equal batches if the blender is small. Do in one batch if using a burre mixer.
- Season.
Plating
- Put plates in chiller the night before.
- Just before service place 3 pear slices at 2 o’clock on plate.
- Toss 1 ounce dry greens with vinaigrette to lightly cover leaves. Mound in the center of the plate.
- Sprinkle with about ½ ounce of parmesan.
Enjoy!
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