Have you heard there are menu changes coming to the Beach Club menu, including the addition of a Roasted Beet Burrata Salad with a Vegan Green Goddess dressing that Chef Max of the Beach Club makes? On the most recent episode of “Chef’s Corner,” Chef Max instructs how to make the dressing that goes into this healthy, vibrantly-colored salad dish. Whether you enjoy vegan dressing or not, this Vegan Green Goddess dressing is perfect to accompany the roasted beets, fresh arugula, baby Burrata cheese and grapefruit segments. It’s not too sweet and not too tangy—a perfect combination for the palate. The ingredients included in the dressing are fresh cilantro, chives, scallions and tarragon, plus lemon juice, aqua faba—juice from chickpeas—Dijon mustard, extra virgin olive oil, salt, pepper, oregano and malt vinegar powder. Fun fact— malt vinegar powder can be used as a replacement for liquid vinegar in some recipes, offering a salt and vinegar flavor without making a dish soggy. It’s great for potatoes and fried fish. Chef Max provided a kitchen tip when making this dressing. “If you want a thicker, richer dressing, make sure all your ingredients are cold,” he said. CHEF’S CORNER CHEF MAX | ROASTED BEET BURRATA SALAD
20 Frenchman’s Creek
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