4 fresh salmon filets,
4 oz each
6 cups baby arugula
2 cups grape tomatoes, cut in half
1/2 cup cooked bacon, crisp and chopped
12-15 pieces asparagus, blanched
Fresh tomato vinaigrette
2 cups tomatoes, peeled and seeded
1 shallot, minced
4 cloves garlic, minced
1/2 cup red wine vinegar
3 egg yolks
1 cup olive oil
2 Tbsp lemon juice
2 Tbsp lime juice
2 Tbsp basil, chopped
1 Tbsp tarragon, chopped
2 tsp Kosher salt
1 tsp white pepper
1. Puree the tomatoes, shallots, vinegar, and egg yolks in
a food processor.
2. While the machine is running, slowly add the oil to make
a thick sauce. Add the lemon and lime juices
3. Turn off the machine and add the salt, pepper, basil,
and tarragon.
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2006 Artisan Cooking School. All Rights Reserved.
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