Chef and co-owner of Mad Greens Dan Long talks about the restaurant and shows how to make one of its specialties, the Eva Peron.
The recipe is as follows:
Eva Peron Salad (serves 4)
8 cups of baby greens
1 cup of Grilled Citrus Chicken (marinated in lemon juice, lime juice, sea salt to taste)
2 cups chopped carrots, beets and fennel from JBO; grilled plancha style
½ cup Cotija Cheese
Toss all ingredients in a bowl and drizzle with Chimichurri Vinaigrette.
Chimichurri Vinaigrette Recipe:
1 cup flat leaf parsley
50 ml red wine vinegar
50 ml water
1 tsp honey
1/2 tsp Mad Spice (consisting of spices, chili pepper flakes, chocolate extract and ghost pepper-infused salt)
2 cloves garlic
300 ml olive oil
In a blender combine and blend all the ingredients except for the oil. Blend until smooth, add the oil slowly until fully emulsified.
Grilled Veggies Plancha style
cut the carrots and beets into sticks approximately 2 inches long by 1/4 inch by 1/4 inch. Slice the fennel into 1/4 think pieces.
1 cup carrots
1 cup beets
1 cup fennel
1/2 tsp salt
1/2 tsp ground pepper
1/2 tsp sweet paprika
1 tbl olive oil
Toss the veggies with the oil and spices, make sure everything is well coated.
Roast in an oven at 350 degrees for 20-25 mins (or until the veggies begin the brown) The vegetables should be tender but not soft.