Chayote caviar salad

Yield: 4 Servings

Measure Ingredient
2 chayote julienned

1 TB minced shallots

1 TB Dijon mustard

½ TB thin soy sauce

2 TB lemon juice

½ ts ground white pepper

¾ c canola or neutral oil

⅛ c red bell pepper brunoise 1 oz Osetra caviar

1 TB chive batons

Combine first 5 ingredients and slowly whisk in oil. Toss ¾ of vinaigrette with chayote and peppers. Combine the rest of the vinaigrette with the caviar and chives. Cover plate with thinly sliced gravlox. Place small amount of salad in the middle. Drizzle with vinaigrette. Yield: 12 to16 portions.

Recipe By : Chef du Jour DJ9306 From: Minnie@... (Louise M Mccartndate: Fri, 25 Oct 1996 14:13:45 Pst

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