PRESENTED BY 360 The Restaurant at the CN Tower
ROASTED BEET AND HEIRLOOM CARROT SALAD
Head to your farmers market right now, and you’ll find gorgeous hues of in-season beets: ruby red, sunny yellow and candy-striped. Their earthy flavour combines beautifully with sweet carrots, and the addition of Frisée lettuce, first pressed canola oil & verjus dressing with crispy red onions is the lily-gilding in this recipe.
CRISP FRIED ONION RINGS
30g seasoned flour
5pc red onion rings, thinly sliced
100g beets (red, golden and striped), cooked and sliced/cut into different shapes
30g heirloom carrot slivered, blanched
3-4pcs small leaves frisée lettuce
1g radish sprouts
- Vinaigrette: Combine honey, Dijon, shallots and verjus in a bowl. Whisk to combine. Slowly whisk in oil to emulsify. Season with salt and pepper.
- Onion Rings: Dredge rings in seasoned flour. Fry until crisp. Season with some kosher salt.
- Arrange beets, carrots, frisée lettuce and radish sprouts on plate.
- Drizzle with canola oil
- Sprinkle onion rings
- Verjus vinaigrette to taste
NOTE: Vinaigrette yields ten servings of dressing.Will keep in the fridge for three days.
Chef John Morris was born in Bathgate, Scotland, and raised in Ontario, Canada. During his professional career of over 20 years, John has been a part of four CAA Four Diamond award-winning culinary teams, including Canadian Pacific hotels Lodge at Kananaskis in Alberta and Perspectives Restaurant and the Brookstreet Hotel in Ottawa.
After a culinary stage in Bermuda with renowned Chef Steven Gugelmeier, John joined the team at Caesars Hotel and Casino in Windsor, Ontario with Chef Raymond Taylor. He was Executive Sous Chef for Marriott Hotels International in Ottawa prior to joining famed Chef Michael Blackie at the National Arts Centre of Canada (NAC) in 2009 as Executive Sous Chef, subsequently appointed to Executive Chef in 2012.
John joined the CN Tower culinary team as Executive Chef in February 2016.
He is proud of his many achievements to date which include an individual Gold Medal at Toronto’s Escoffier Society Culinary Salon (2009), NAC’s silver medal win at the Gold Medal Plates competition (Ottawa region, 2009); and bronze medal Gold Medal Plates competition (Ottawa, 2014).