C&RB CLUB RECIPE
Strawberry Ahi Salad (serves 6)
Amt Ingredient
8 cups spinach
½ cup jicama
½ cup cucumber—peeled, seeded and diced
1 cup pea sprouts
½ cup radish, watermelon julienne
1 cup strawberries, sliced
12 ozs. #1 ahi (Honolulu Fish Co.)
For the vinaigrette:
Amt Ingredient
1 tbsp. pink peppercorn
to taste salt and pepper
1 tsp. fennel pollen
1/3 cup white balsamic vinegar
1 cup grape seed oil
1 tbsp. lemon zest
2 tbsp. chives
2 tbsp. Italian parsley
Procedure:
- Heat 2 ozs. olive oil in cast-iron skillet; sear seasoned ahi evenly on all sides. Chill immediately and set aside.
- Mix together all vinaigrette ingredients (except chives and parsley) with immersion hand blender, and set aside.
- Mix together all salad ingredients in large bowl; season with salt and pepper.
- Add herbs to vinaigrette and mix well.
- Dress the side of the bowl of salad; mix and gently fold together.
- Place a portion of salad on a plate.
- Slice chilled ahi and place on salad.
Submitted by Troy Tolbert, Executive Chef, San Luis Obispo (Calif.) CC
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