Chef Bob Waggoner

The Executive Chef of South Carolina's award-winning Charleston Grill at Charleston Place has garnered rave reviews for fusing southern Lowcountry cooking with his own French-influenced techniques. Using seasonal and regional ingredients, Chef Waggoner creates contemporary, sophisticated southern haute cuisine.

Waggoner, a California native, received his formal training at Trumps in Los Angeles and later at a constellation of Michelin-rated restaurants in France. He is the recipient of dozens of prestigious awards including the 1999 James Beard Rising Stars of the 21st Century, Food & Wine's "Reader's Favorite Chef in America Award," and Santé magazine's "1999 Restaurant Wine & Spirits Chef of the Year." He has appeared on a number of national and regional TV shows from "Southern Living Presents" to "Gourmet Getaways with Robin Leach" and TV Food Network's "The Best Of." His recipes featuring fresh California avocados are delicious examples of Waggoner's talent for combining unusual ingredients in exciting new ways.
 

Chilled Veal Tenderloin Salad with Avocado and Roasted Peanut Mousse, Heirloom Tomatoes and Grapefruit in a Citrus Thyme Vinaigrette

Ingredients

  • 1½ lbs. veal tenderloin (silver skin removed)
  • 2 ripe avocados
  • 3 tbsp. roasted peanuts
  • 2 yellow tomatoes, skin removed and cut into 6 pieces each
  • 1 grapefruit, skin removed and cut into segments
  • 1 Belgium endive
  • 2 shallots, chopped fine
  • 2 small cloves of garlic, chopped fine
  • 2 tsp. vegetable oil
  • 2 limes, sliced

For the Sauce:

  • 3 lemons, juiced
  • 6 tbsp. high quality olive oil
  • Salt and Pepper to taste
  • 1 tsp. fresh thyme leaves

Juice the lemons and salt and dissolve.
Add pepper, olive oil and thyme
Do not make this in advanced- squeeze the lemons at the last minute.

For the Veal:

Oil down the entire veal tenderloin and add salt and fresh ground white pepper.
Cook over medium grill heat, turning every 60 seconds so as to cook evenly.
Continue cooking 4-5 minutes to a nice medium rare.
Place the veal in the refrigerator to chill completely.
Once chilled, slice as thin as possible and keep cool.

For the Mousse:

Discard the skin and pit the avocado.
Place the avocado pieces in a bowl and lightly mash them with a heavy grade whisk.
Add the shallots, garlic, lime juice, salt and pepper and roasted peanuts.
Keep; lightly chunky, and wrap in a pastry bag and chill.

For the Presentation:

Squeeze a dollop of avocado mousse on a platter to hold an endive leaf. Fill the endive with more mousse and add tomato slices, grapefruit and veal slices. You can garnish this dish with chive sprigs, edible flowers, etc. Spoon some of the vinaigrette over the salad and enjoy.

Serves 4

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