Funky vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | cup | olive oil |
| ¼ | cup | rice wine vinegar |
| 2.00 | teaspoon | wasabi; diluted with |
| 1.00 | teaspoon | water |
| 1 | juice of one orange | |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | chopped cilantro |
| 1 | honey; to taste | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 2.00 | cup | fresh baby greens; cleaned |
| 1.00 | cup | julienned radacchio |
| 1.00 | cup | julienned endive |
| ¼ | cup | grated carrots |
| 8.00 | ounce | raw tuna loin -; (4 pieces) |
| 1 | === garnish === | |
| 4.00 | fried wonton wrappers | |
| 1.00 | red onion; shaved | |
| 1 | fresh sprouts | |
| 1 | edible flowers | |
Directions
In a mixing bowl, whisk the olive oil, vinegar, wasabi, orange juice and shallots, together. Whisk until the vinaigrette is emulsified.
Add the cilantro. Drizzle the honey to taste. Season with salt and pepper. In a mixing bowl, combine the baby greens, radicchio, endive and carrots. Toss the greens with the vinaigrette. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the tuna around the greens. Drizzle any remaining vinaigrette over the tuna Garnish the salad with the fried wontons, red onions, sprouts and edible flowers. This recipe yields 4 salads.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2405 broadcast 01-02-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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