From: Executive chef kent Rathbun, Abacus Restaurant, Dallas. Yield: 8 servings. CHEESE CRUST: 2 oz. butter 1 cup panko bread crumbs 2 Tbsp. parsley, chopped 12 oz. Cumin Boere Kaas cheese, shredded, divided VINAIGRETTE: 1/4 cup olive oil 1/8 cup lemon juice 1/2 Tbsp. garlic, minced 1/2 Tbsp. shallot, minced 1/4 bunch cilantro, chopped 1/2 tsp. crushed red pepper 1 tsp. kosher salt SALAD: 2 cups chickpeas, cooked, drained 8 oz. watercress, washed, dried 1 red bell pepper, julienned thin ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.