Chef Derin Moore at The Ritz-Carlton, Naples revamped the dining space, =H2O+, at the resort’s spa into an “oasis of nutrition.” He shares one of his healthy recipes with NI.
Tabbouleh and Beets
Yield: 5 portions
8 oz. Bulgar wheat
½ cup Parsley, chopped
¼ cup Mint, chopped
¼ cup Red onion, minced
1 Tbsp. Garlic, minced
½ cup Tomato, diced
1/4 cup Olive oil
1 each Lemon, juice and zest
To taste Salt and white pepper
1. Place bulgar into a large bowl and cover with lukewarm water.
2. Cover and let sit 35-40 minutes until water is absorbed. Drain excess if needed.
3. Add other ingredients and adjust seasoning. Chill for service
2 each Beets, yellow or red, roast to fork-tender, peel, slice thin
10 each Hearts of romaine lettuce, washed (2 per portion)
15 each Baby peppers or 2 each roasted red peppers (peeled and cut into strips)
3 each Whole wheat pita, brush with olive oil and grill, cut into six each
1 pkg. Alfalfa sprouts
20 each Artichoke hearts, marinated in lemon vinaigrette (recipe follows)
2 each Lemons, juice and zest
2 Tbsp. Honey
1 cup Olive oil
1 Tbsp. Shallots, minced
2 tsp. Garlic, minced
1 Tbsp. Dijon mustard
To taste Salt and pepper
1. Combine, chill and adjust seasoning
Place sliced beets in a circle on the plate.
Position the grilled pita, romaine, artichokes and roasted baby peppers around the plate in a decorative fashion. Place a molded scoop of the Tabbouleh in the center and top with the alfalfa sprouts. Drizzle with the lemon vinaigrette.