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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Featured Recipes, Main Courses, Season 4
Tropical Fruit and Prosciutto Salad
Source: Stephanie Izard, Top Chef Season 4
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Tropical Fruit and Prosciutto Salad with Crispy Pig Skin
Prep Time: 45 minutes
Serves: 2
Directions:
Chicharrones:
Place pork skins on baking sheet and bake at 325 degrees until dried out but not browned. Deep fry at 350 degrees until very crisp and season with salt right away.
Salsa Verde:
In blender combine parsley, mint, basil, honey, sambal, dijon, capers, extra virgin olive oil and a little water. Blend until smooth and season with salt and pepper.
Tropical Fruit and Prosciutto Salad:
Toss prosciutto friuts then top with chicharrones and serve with just a drizzle of salsa verde.
Ingredients:
Chicharrones:
Pork skins, trimmed to remove fat, cut into very thin strips
Oil for frying
Salt to taste
Salsa Verde:
1t parsley, chopped
1t mint, chopped
1t basil, chopped
1t honey
1t sambal
Dijon to taste
Handful of capers
Drizzle of extra virgin olive oil
Drizzle of water
Salt and pepper to taste
Tropical Fruit and Prosciutto Salad:
1/2 lb prosciutto, very thinly sliced
1 bunch fresh ripened tropical fruits
TOP CHEF
Season 4 - Chicago
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