Chef's Recipe

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Salad with Mustard Cognac Dressing

Guaranteed to make heads turn and mouths gape, this bursting globe of colorful vegetables and lettuces is nothing short of stunning.  The gourmet micro-greens and exotic herbs listed below are only suggestions; it’s best to simply stroll through your favorite produce shop of farmers’ market and let your senses be your guide.

Ingredients

Salad

  • 6 large ripe but firm yellow or red tomatoes
  • 1 small red bell pepper, thinly shaved
  • 6 thin asparagus spears, quickly steamed and chilled
  • 1 bunch frisée lettuce (use the yellow sprigs)
  • 1 bunch baby oak leaf lettuce
  • 1 bunch small akashiso leaves
  • 1 bunch bulls blood beet tops
  • 1 bunch magenta spinach
  • 1 bunch baby tatsoi
  • 1 bunch popcorn shoots
  • 1 bunch mizuna lettuce
  • 1 bunch enoki mushrooms
  • 1 bunch baby red romaine lettuce
  • 1 bunch chives

Mustard Cognac Dressing

  • 1 medium shallot, finely chopped
  • 6 tablespoons red wine vinegar
  • 2 tablespoons cognac
  • 2 tablespoons Dijon mustard
  • 2 teaspoons sugar
  • 2/3 cup extra virgin olive oil
  • Salt
  • Freshly ground black pepper


Preparation

Salad

Wash all the ingredients very gently. Cut the tops from the tomatoes and hollow them out carefully, without breaking the tomato skin. Artfully arrange remaining salad ingredients in the tomatoes as if they are flowers in vases. Chill, loosely covered, in the refrigerator until ready to serve.

Mustard Cognac Dressing

In a nonreactive bowl, combine shallot, vinegar, cognac, mustard, and sugar. Slowly whisk in olive oil. Season with salt and pepper.

 

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