Chef Antonia Lofaso of Scopa Italian Roots confirmed Jessica Holmes learn how to make the restaurant’s honey gem lettuce salad, which options heirloom tomatoes marinating in chives, olives, olive oil, shallots, capers and salt,
Scopa Italian Roots is situated at 2905 Washington Blvd. in Venice. You’ll find more information about it by visiting http://www.scopaitalianroots.com.
You may also discover extra information about Chef Antonia’s other eating places Black Market Liquor Bar at https://www.blackmarketliquorbar.com and DAMA at http://damafashiondistrict.com. And you may visit Chef Antonia Lofaso’s website at https://www.chefantonia.com/.
Honey Gem Salad
2 heads Honey Gem, leaves removed
2 sticks celery, sliced ¼ in. thick by 2in. lengthy, sautéed
1 lemon, no seeds
1 tsp capers, chopped
1 tsp. Castelvetrano olives, chopped
1 tsp. chives, chopped
1 tsp. shallots, chopped
10 cherry tomatoes, halved
Salt & pepper
¼ cup California Olive Ranch Olive Oil
8 shishito peppers, grilled(blistered) and marinated in salt, pepper & La Posada Sherry.
four quail eggs, boiled for two minutes then iced, peeled, halved. Season with salt & pepper.
1/three cup combined picked Italian parsley & celery leaves. Season with salt, pepper & lemon.
1. In a medium sized bowl, combine olive mix, lemon, salt, pepper & olive oil and frivolously toss with Honey Gem leaves
2. Gently add in (cooked) celery and half the seasoned herbs
three. Organize lettuce on a plate or platter and place shishito peppers and quail eggs around lettuce
4. Sprinkle remainder of herbs over salad, and serve