Jose Garces Shares Ensalada Verde Recipe - FOX 29 News Philadelphia | WTXF-TV

Jose Garces Shares Ensalada Verde Recipe

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It was back on Nov. 8th, 2009, that our next guest walked away with a prestigious honor that none of us will soon forget.

Restaurateur and chef extraordinaire Jose Garces beat out the competition to become the next "Iron Chef!"

"Latin Evolution" was the title of Garces' first book

On Monday morning, he joined "Good Day" to tell us about his second cookbook, "The Latin Road Home" that's on sale as we speak.

The book celebrates foods of Ecuador, Spain and Cuba. It also highlights Peruvian and Mexican cuisine.

He's also going to show us how to cook up something delicious from it, ensalada verde. It's a green salad with sherry Idiazabal vinaigrette. See the full recipe below.

Green Salad with Sherry-Idiazábal Vinaigrette

It might seem odd to combine fava beans, asparagus, and avocado, but the distinct flavors and textures are highly complementary-so much so that this has long been the bestselling salad at Amada. The dressing makes more than you will need for the salad, but it keeps well in a sealed jar in the fridge for up to 3 days and is delicious with any green salad or blanched green vegetable.

Serves 4


  • 1 egg yolk
  • 3 Tbsp sherry vinegar
  • Freshly squeezed juice of 1 lemon (about 2 Tbsp)
  • 1/2 cup vegetable oil
  • 2 oz idiazábal or Parmesan cheese, finely grated
  • Kosher salt and freshly ground black pepper


  • 1/2 lb fresh fava beans, shelled (1 cup)
  • 1 lb green asparagus, stalks trimmed and peeled
  • 1 romaine lettuce heart, thinly shredded
  • 1 (6-oz) bunch watercress, coarsely chopped
  • 2 heads frisée, coarsely chopped
  • 4 oz baby arugula
  • 1 avocado, diced
  • Kosher salt and freshly ground black pepper

To make the vinaigrette, combine the egg yolk, vinegar, lemon juice, and a little salt and pepper and purée the mixture in a blender until slightly frothy, about 2 minutes. With the machine running, slowly add the oil in a thin stream until it is completely emulsified, then add the cheese and continue running the machine to incorporate. Season with additional salt and pepper to taste and measure out 1/2 cup of the vinaigrette to use on the salad. (Reserve the remainder for another use.)

To blanch the fava beans, bring a large pot of heavily salted water to a rolling boil and prepare an ice bath. In small batches, blanch the beans until tender, about 3 minutes, then drain and immerse in the ice bath until cool. Repeat with the asparagus, blanching for 1 to 2 minutes. Peel off and discard the tough outer skins of the beans. Cut the asparagus crosswise into 1-inch chunks.

Combine the romaine, watercress, frisée, and arugula in a bowl with the asparagus, fava beans, and avocado. Dress the salad with 1/2 cup of the vinaigrette, toss lightly, and season to taste with salt and pepper before serving.

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