Flava Issue 2
Norma’s Terrace Salad
Chef Cindy Hutson prepares an Ortanique signature dish; a juicy tropical summer salad with a charitable twist.
Perfect for a lazy day by the pool or an alfresco dinner soiree, this mouth-watering recipe takes advantage of seasonal fruits and vegetables available locally throughout the summer – while a mint passion fruit dressing adds a flavourful, tropical twist. For each salad ordered, $1 is donated to the Norma Shirley Scholarship Fund, which raises funds to send one student every year to the Culinary Programme at the University of Technology in Jamaica.
• 1 firm ripe mango, peeled and julienned
• 1 large Ruby Red grapefruit, segmented
• 1 Haas avocado, cut into wedges
• 6oz high quality Greek feta, crumbled
• 1lb mixed baby greens
• 8oz candied pecans, crushed
• 1 European cucumber, peeled into ribbons
• 6 shrimp, grilled
Citrus marinated hearts of palm
• 1lb fresh or canned hearts of palm, julienned
• 1 cup fresh orange juice
• ½ cup rice wine vinegar
• ½ cup mirin
• 1 stalk lemongrass, split and bruised
• 1 whole scotch bonnet pepper
• ¼ cup garlic oil
Combine aromatics with hearts of palm and marinate for 1-2 hours.
Passion fruit vinaigrette
• 3 cloves of roasted garlic
• 6 roasted shallots
• 1 bunch cilantro
• 4 tbsp black pepper
• 1 cup passion fruit puree
• 1 cup mirin
• 1½ cups walnut oil
Combine garlic, shallots, salt and sugar in a food processor. Chop finely and add cilantro and black
pepper, chop fine. With the machine still running, drizzle in the vinegar, mirin and passion fruit
puree. Mix until combined. Drizzle in walnut oil.
On each plate, combine baby greens, mango, cucumber, hearts of palm, feta and grapefruit
segments. Top with avocado and grilled shrimp. Toss with vinaigrette to taste. Top each salad with
additional hearts of palm for garnish and crumbled candied pecans.
Overlooking Camana Bay’s Harbour on The Crescent, Ortanique boasts a mouthwatering “Cuisine of the Sun” menu and a Chef/Owner who prides herself on taking local ingredients to the next level. Honoured with awards such as Zagat’s Top 10 Restaurants “Extraordinary” 2001-2012, “Best New Restaurant” Bon Appetit and Esquire Magazine and “America’s Top Tables” Gourmet Magazine for Ortanique on the Mile in Miami, Chef/Owner Cindy Hutson, Co-Owner Delius Shirley and Executive Chef Sara Mair continue their success at Ortanique in Camana Bay. Offering intensely flavourful cuisine inspired by the sun and sea, such as melt-in-your-mouth ceviche and jerk-rubbed foie gras, diners delight in tasty Caribbean flavours and fresh ingredients prepared with an innovative twist.