Funky vinaigrette

Yield: 4 servings

Measure 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

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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