Native to Spokane, Chef Daniel Gonzalez has studied in France, Italy, Spain and Mexico. His culinary interest began when as a boy he would help his grandmothers in the kitchen. “My cooking style is largely influenced by this time. It makes me feel proud to be able to use their recipes and techniques.”
Citrus & Radish Salad with soft-boiled eggs and Russian dressing
SALAD
» 2 oranges, peeled and sectioned
» 1 grapefruit, peeled and sectioned
» 2 large eggs, cooked for 7 minutes
» 1 bunch micro basil
» 1 bunch baby mizuna
» sea salt to taste
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RUSSIAN DRESSING
» 1 cup garlic aioli
» 1 cup ketchup
» 3 chipotle peppers
» 1/2 cup Booey’s hot sauce
» 2 tbsp minced shallot
» 1 tbsp Worcestershire
In a medium bowl place all ingredients except the hot sauce and chipotle. In a blender, puree hot sauce and chipotle. Mix together completely and place in a squeeze bottle.
