Top Chef, Season 2
Episode 3 Recipes
Sam Talbot
Wild 'bout Fruit Salad
Fruit and Roasted Red Peppers with Chimichurri:
1/4 cup diced pineapple
1/4 cup diced watermelon
1/4 cup seedless green & red grapes, cut in half
1/4 cup diced cantelope
1/4 cup diced roasted red peppers strips
1 recipe Spicy mint chimichurri
1. Combine all ingredients in a food processor fitted with a metal blade and process until smooth.
2. Transfer to a large bowl.
Spicy Mint Chimichurri:
1 tablespoon red chili flakes
1/4 cup olive oil
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed lemon juice
1/4 cup chopped cilantro
1/4 cup chopped parsley
2 tablespoons chopped garlic
1 teaspoon chopped shallot
1 cup chopped fresh mint leaves
1. Combine fruit and red peppers with chimichurri sauce.
2. Mix well to coat all fruit.
3. Cover and set aside to allow to marinate for 10-30 minutes.
Spinach:
2 cups chopped baby spinach
3 tablespoons olive oil
Juice of 1 lemon
1/4 cup shredded gouda cheese, for garnish
1. In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.
To Serve:
Divide spinach between plates. Arrange fruit mixture on top of spinach and garnish with gouda cheese.
