Chef Nelly Buleje started at the Grand Geneva Resort right out of high school as the late night room service cook. He stayed for seven years working his way up to chef de cuisine, before leaving to cook around the world. Seventeen years later, he’s back, now as Executive Chef in charge of nine resort restaurants and 11 kitchens. I had a stunning meal of many plates in a Grand Geneva private dining room, but this warm salad, which Buleje served with succulent lamb, was a favourite. Fresh and creamy, but with a great acidity, it makes a terrific side with meat or fish.
- Canned Artichoke Hearts 10, quartered, rinsed and dried
- Marble Potatoes 6, cut into coins and steamed
- Canola Oil 2 cups, for frying
- Kosher Salt and Freshly Ground Black Pepper to taste
- Shaved Parmesan, 2 Tbs
- White Balsamic Vinegar ¼ cup
- Garlic 2 cloves
- Fresh Thyme Leaves1 1/2 tsp
- Honey 2 oz
- Kosher Salt ¼ teaspoon
- Olive Oil ¾ cup
- In a blender, blend the vinegar, garlic, thyme, honey and salt on low speed for 1 minute. Increase speed to medium and slowly drizzle in the olive oil until the vinaigrette has emulsified.
- In a deep heavy pot, heat the canola oil to 350˚F. Add the artichokes and steamed potatoes and fry until the artichokes are light brown, about 1 minute. Remove the vegetables from the fryer, drain on paper towel, place in a bowl and season with salt and pepper.
- Add 2 oz of the honey vinaigrette and the parmesan to the bowl and toss until all ingredients are fully dressed. Taste for seasoning and more vinaigrette if desired.