Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Wildflower Honey Flatbread with Confetti Salad
Chef Downs combines two lunchtime favorites—a salad and sandwich—into one fresh and colorful menu item. The vegetables are submerged in a pickling liquid...
Servings
8
8
Cuisine Type
- american
Day Part
- dinner
- lunch
Menu Part
- salad
Main Ingredient
- Vegetables
- Bread
Source: National Honey Board (and photo)
Chef Downs combines two lunchtime favorites—a salad and sandwich—into one fresh and colorful menu item. The vegetables are submerged in a pickling liquid for a short time to preserve their seasonal goodness—a technique that’s of-the-moment. The result is a knife-and-fork meal on a pita that should appeal to both health-conscious and hearty eaters.
Ingredients
Flatbreads:
4 whole wheat pita breads, split to form 8 total circles
1/4 cup extra virgin olive oil
2 tbsp. wildflower honey
1/3 cup freshly grated Parmesan cheese
1 cup spreadable garlic-herb cheese, (such as Boursin or Rondele)
Confetti Salad:
2 (6-in.) carrots, peeled and sliced lengthwise into paper-thin slices (with mandolin or peeler)
1 (6-in.) yellow summer squash, sliced lengthwise into paper-thin slices
1 (6-in.) zucchini, sliced lengthwise into paper-thin slices
1 med. fennel bulb, sliced lengthwise into paper-thin slices
1 med. red onion, sliced lengthwise into paper-thin slices
1 red pepper, sliced lengthwise into paper-thin slices
Pickling Liquid:
2 cups rice wine vinegar
1/2 cup wildflower honey
1 tsp. kosher salt
8 oz. frisee lettuce, washed, dried, and torn into 2-in. long pieces
Kosher salt and fresh ground black pepper, to taste
Chopped fresh chives and edible flower petals, for garnish
Vinaigrette:
1/4 cup wildflower honey
Juice from 2 Meyer lemons
1/2 cup fresh basil leaves
1 tsp. fresh thyme leaves
1 shallot, peeled and chopped
3/4 cup extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste
Steps
Prepare Flatbreads: Preheat oven to 400°F. Combine olive oil and honey; brush a little onto each pita circle. Place on baking sheet in a single layer; sprinkle each with a little Parmesan cheese. Bake just until beginning to crisp, about 4-7 min. Set flatbreads aside to cool.
Prepare Salad: Cut carrot, squash, and zucchini slices into thirds lengthwise, forming long ribbons; place in a mixing bowl. Bring 2 qt. water to a boil. In large bowl, combine rice vinegar, honey and salt for pickling liquid; stir in 1/2 cup boiling water. Pour remaining boiling water over vegetable ribbons; let stand 1 min.
Strain water from vegetables and immediately plunge into pickling liquid. Let vegetables stand in pickling liquid 30 min.; drain well.
Meanwhile, prepare Vinaigrette: Combine honey, lemon juice, basil, thyme and shallot in blender or processor; puree. With motor running pour oil in a stream until emulsified. Season to taste with salt and pepper; reserve.
Combine pickled vegetables, fennel, onion, red pepper and frisee in large mixing bowl; add enough vinaigrette to lightly dress vegetables, about 3 oz.; season to taste with salt and pepper.
Spread each flatbread with 2 tbsp. garlic herb cheese; place one flatbread on each plate and top with about 1 cup salad. Drizzle each with a little remaining vinaigrette and garnish with chives and edible flower petals. Serve immediately.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}