Healthy Recipes: Chef Nicholas Calias’ Asparagus Salad à la Polonaise

Chef Nicholas Calias, CEC, has graciously provided us with some great tasting recipes for our Health & Wellness section. Lets start this healthy meal with a salad. Asparagus Salad à la Polonaise to be exact.

Ingredients:

• 12 each peeled, blanched asparagus                
• 2 each hard boiled eggs chopped
• 1 oz capers 
• 1 T chopped parsley
• Salt & Pepper TT
• 2 oz Arugula                       
• 2 oz Champagne vinaigrette

Method:

Peel & blanch asparagus in salted water for 3 minutes, cool. Season arugula and toss with vinaigrette

For Vinaigrette

• 1 cup Champagne vinegar    
• 2 cups Blend oil                     
• 1 oz Dijon Mustard                         
• 2 T Fine chopped parsley  
• 1 T Lemon juice                
• Salt TT
• Pepper TT

Method

Mix together all ingredients except oil, slowly add oil to emulsify

To plate

Coat asparagus with dressing and line up on a plate, top with egg and capers. Finish with arugula, salt & pepper.

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About Chef Calias CEC

With over 18 years of culinary experience, coupled with a passion for his craft, creative and artistic talent and his strong leadership roles, Nicholas Calias leads the culinary operation at The Colonnade Hotel, Boston and Brasserie Jo for the last 4 years. As a Certified Executive Chef, Nicholas spent the better part of the last 8 years with Starwood Hotels and Resorts and Merritt Hospitality. Previously, Nicholas was an Executive Chef of the Westin Stamford Hotel with Merritt Hospitality, where he also was a member of the Corporate Task Force team that facilitated property acquisitions to the company portfolio. Nicholas has also been an Executive Chef with Starwood, where in addition to his daily responsibilities; he was a member of the Starwood Regional Chef’s Task Force.