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1.WILD SALMON ON
POTATO SORREL EGG SALAD,CHIVE LEMON CAVIAR DRESSING
2.DUNGENESS CRAB WITH ARTICHOKES, GRAPEFRUIT AND GRAPEFRUIT DRESSING
3.SAUTEED BREAST OF DUCK WITH PEPPERED APRICOTS AND WILTED WATERCRESS
4.MARKET TOMATOES AND SORREL WITH SHEEPSMILK CHEESE CROUTON AND ROASTED
SHALLOT DRESSING
Serves Eight
8 ripe market
tomatoes, 6-7 ozs each
1 ½ cup small
sorrel leaves
2 green tomatoes,
6-7 ozs each, sliced in half inch slices, brushed with extra virgin
olive oil, seasoned with salt and pepper and seared on hot grill for 1
to 1 ½ minutes per side (should still be slightly firm)
1 cup soft sheep or
goat’s milk cheese (I use Hidden Springs Driftless sheepsmilk cheese at
room temperature)
8 slices
good-quality artisan bread, brushed with extra virgin olive oil and
grilled until golden crispy
Sea salt and fresh
ground black pepper to taste
Roasted Shallot
Dressing (Recipe Follows)
Method:
Remove cores and slice tomatoes in wedges. Divide on eight plates.
Divide sorrel leaves over tomatoes. Divide green tomatoes on plates.
Dress tomatoes and sorrel with Roasted Shallot Dressing. Season to
taste with sea salt and fresh ground black pepper. Divide cheese onto
croutons and serve with tomato salad.
Roasted Shallot Dressing
2T extra virgin
olive oil
4 ozs or 4 large
shallots peeled and sliced thin
½ T fennel seeds
Grated zest of one
half lemon
¼ cup balsamic
vinegar
1 cup extra virgin
olive oil
½ T kosher salt
½ - ¾ t fresh
ground black pepper
½ T lemon juice
Method:
Preheat oven to 375-400 degrees. Place sauté pan over medium heat. Add
2T oil and when oil is hot, add shallots and fennel seeds. Toss for 30
seconds, place in oven and roast until lightly brown, about 3-6 minutes
(stir once while roasting). Remove from oven, add lemon zest and stir.
Add vinegar and stir. Add remaining ingredients and carefully puree in
a blender until fine. (an refrigerate at this point – bring up to room
temperature before using.)
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View
Sandy D'Amato's weekly column and recipe in the Milwaukee Journal
Sentinel Sunday Entree Section,
The
Kitchen Technician
Coquette
Cafe
Harlequin Bakery
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