UPDATE! We talked Chef O’Connell into sharing his recipe with everyone! Click here to download and enjoy or read it at the bottom of this post!
We love nothing more than getting out in our community and meeting our neighbors. Today Chef O’Connell and his team landed at the Palm Desert Certified Farmer’s Market, as the Featured Chef demonstrators. And what a beautiful day to do so, as the sun shone brightly, with temperatures in the high 70’s. Chef prepared his Signature Desert Cone with roasted root vegetable salad and agave vinaigrette – using the freshest ingredients sourced right from the market!
One happy market-goer has already requested the recipe, writing, “Chef Sean O’Connell said he would email the recipe of roasted veggie salad with agave vinaigrette that he served at the Palm Desert Farmer’s Market. It was fabulous. I will certainly now come to dine at bluEmber after meeting him and sampling his recipe.” - Gerry T. Palm Desert, CA
We love hearing that. Bravo, Chef and team! And we couldn’t agree more, the Desert Cones were absolutely scrumptious. We hope to see you at bluEmber soon for an order of Tapas inspired by local ingredients like those found at the Palm Desert Farmer’s Market!
Chef Sean O’Connell’s Roast Root Vegetable Salad with Grilled Mushrooms, Agave Vinaigrette
Serves 4 Guests
For the Salad:
2 oz Baby Carrots, Roasted
2 oz Baby Beets, Roasted
2 oz Shiitake Mushrooms, Grilled
2 oz Oyster Mushrooms, Grilled
1 oz Julienne Shallots, Roasted
1 tsp Chopped Chives
2 T Olive Oil
1 tsp Freshly Cracked Pepper
Sea Salt to Taste
Method: Combine all ingredients in a Sautee pan over medium heat and sauté until slightly warmed. Season to taste and reserve.
For the Agave Dressing
6 oz Agave Nectar
.5 oz Sherry Vinegar
1 oz Olive Oil
Sea Salt for seasoning
Method: Reduce Agave Nectar by 60% and allow to cool. Then add the olive oil by whisking in evenly. Adjust sweetness with a bit of sherry Vinegar. Season to taste and reserve.
1 pc Bamboo Cone
1 pc Demi Fork
2 oz Roast Root Vegetable Salad
.5 oz Agave Dressing
1 pinch Parsley Cress
Freshly Cracked Pepper
Method: Place cone on stand and spoon Vegetable salad into the bottom. Then Agave dressing and garnish with Parsley cress and pepper, place the fork in the cone and serve.
Most importantly, have fun!