Fans of Top Chef know Gregory Gourdet as an animated and passionate, high-energy chef who wowed the judges with his tasty combinations. I know him from his days at Jean Georges in NYC, before he took off to find calmer pastures and a more healthful lifestyle in Portland, OR. His career has really taken off at Departure, a slick, ultra-designed restaurant amidst the rugged climes of Portland, perched atop the luxurious Nines Hotel.
Gourdet can really take advantage of the best the Pacific Northwest has to offer and transform these goodies into gorgeous, healthy Asian cuisine. Perhaps his study of medicine and wildlife influenced his leanings towards fresh ingredients and long-distance running. Gourdet shares his recipe for Shaved Collard Greens, Carrots, Red Cabbage, & Spicy Peanut Dressing, which has its own array of rainbow ingredients. This chef remains Number One in my book! Follow his adventures on Twitter and Facebook.
Shaved Collard Greens, Carrots, Red Cabbage, & Spicy Peanut Dressing
FOR THE PEANUT DRESSING
2 Thai chilis, de-stemmed
1/2 CUP cashews
1 1/2 CUPS peanuts, toasted
2-inch piece ginger, peeled, sliced crosswise
1 CUP coconut milk
1 small clove garlic
1 TB salt
2 TB maple syrup
1 1/2 CUPS rice wine vinegar
zest of 2 limes
Combine all ingredients in a blender and puree until very smooth. This dressing is thick and creamy.
FOR THE SALAD
1 bunch collard greens, washed, stemmed, rolled into a cigar and sliced 1/4-inch thick
2 CUPS red cabbage, sliced
1/8 CUP red onion, thinly sliced
1 CUP red cabbage, julienne
2 kaffir lime leaves, destemmed, julienned
Combine all vegetables and herbs in a bowl. Season with sea salt and gently toss in some dressing and a few drops of olive oil.
For the garnish
crushed, toasted peanuts
Garnish with your choice of these toppings, or all of them.
Get the full spectrum of colorful recipes for our rainbow party in the PRIDE & JOY issue.