|
Three-Lettuce Salad
1 head arugula (1/3 pound)
2 heads Belgian endive
1 head radicchio
12 thin slices Parma ham
Toss lettuces with vinaigrette (see recipe, below). To serve,
place 2 slices ham on each plate and top with salad.
Sun-Dried-Cherry Vinaigrette
2 tablespoons lemon juice
1/2 teaspoon champagne vinegar
1 egg white
1 cup olive oil
2 tablespoons honey
2 tablespoons ruby port
Salt and pepper to taste
3 ounces sun-dried cherries, chopped
Combine all ingredients except cherries in blender, thinning
with more lemon juice or water as needed. Add cherries, blend
slightly.
Goat-Cheese Crostini
18 jumbo shrimp
8 ounces fresh goat cheese
1 tablespoon each fresh basil and thyme, finely chopped
1 teaspoon fresh tarragon, finely chopped
Dash of lemon juice
Salt to taste
1 baguette French bread
Virgin olive oil
3 cloves garlic, minced
Boil, peel, and chill shrimp. Mix goat cheese, herbs, lemon
juice, and salt and set aside. Cut 18 slices bread for crostini,
brush with olive oil, sprinkle with garlic, and run under broiler
until lightly browned. Spread crostini with herbed cheese and
place a shrimp on each one.
Roasted Bell Peppers
6 large bell peppers (2 each green, yellow, and red)
2 tablespoons virgin olive oil
Salt to taste
4 tablespoons capers
Fresh ground black pepper to taste
Parsley for garnish
Roast peppers 2 inches under broiler, turning every 2 minutes
until skins blister thoroughly. Cool, peel, and cut into thin
strips. Mix with olive oil and salt and chill.
To serve, place roasted peppers in center of a platter, drizzle
with more olive oil if desired, and sprinkle with capers and black
pepper. Put crostini around edge of platter and garnish with parsley.
Serves 6.
|
Sambuca
2618 Elm
Dallas, Texas
Executive chef Willem De Froy says contrast is the key to this
sensational salad and crisp crostini topped with shrimp and goat
cheese: "You pile the peppers, which are sweet, on top of the
crostini with goat cheese, which is basically tart, and the combination
is very interesting." De Froy also mixes and matches flavors in
the salad, with the sweet and sour elements of the vinaigrette
offering a counterpoint to the cured taste of Parma ham. "When
you bite down, you get those little explosions of flavor," he
says. "It's pretty wonderful."
Meat & Dairy
12 thin slices Parma ham
eggs
18 jumbo shrimp
8 ounces fresh goat cheese
Produce
1 head arugula (1/3 pound)
2 heads Belgian endive
1 head radicchio
lemon juice
3 ounces sun-dried cherries
fresh tarragon
1 bulb garlic
2 each green, yellow, and red bell peppers
parsley
Grocery
champagne vinegar
olive oil
honey
ruby port
salt
pepper
1 baguette French bread
virgin olive oil
capers
fresh ground black pepper
|
