| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 1 | c | Olive oil |
| 1/4 | c | Rice wine vinegar |
| 2 | ts | Wasabi diluted with 1 teaspoon water |
| Juice of one orange | ||
| 2 | tb | Minced shallots |
| 1 | tb | Chopped cilantro |
| Honey to taste | ||
| Salt and pepper | ||
| 2 | c | Fresh baby greens,; cleaned |
| 1 | c | Julienned radacchio |
| 1 | c | Julienned endive |
| 1/4 | c | Grated carrots |
| 3 | (2-ounce) pieces of raw tuna loin | |
| 4 | Fried wonton wrappers | |
| Couple slices of shaved red onion | ||
| Fresh sprouts | ||
| Edible flowers |
INSTRUCTIONS
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. Yield: 4 salads Recipe By :ESSENCE OF EMERIL SHOW #EE2405 Posted to MC-Recipe Digest V1 #281 Date: Wed, 6 Nov 1996 08:18:22 -0500 From: Meg Antczak <[email protected]>
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