Paillard Of Salmon With A Ginger Shallot Vinaigrette Baby Greens With Papaya And Basil Food

SHALLOT VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Stir in the shallots. Gradually whisk in the oil to make a smooth dressing. Use immediately or store covered, in the refrigerator, for up to a week.

PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE

Steps:

• Preheat broiler, cut salmon into thin slices, arrange 1/6 of the slices on a sheet of plastic wrap, cover with a second piece of plastic wrap and pound out salmon to 1/4-inch thickness. Transfer paillard to a plate, repeat with remaining salmon. Combine all vinaigrette ingredients, season paillards, drizzle entire surface with vinaigrette. Place plate under broiler for one minute or until salmon just turns opaque. Remove plate, cool 1 minute, dress greens with remaining vinaigrette, add papaya and basil and place small handful of salad at the center of each plate. Yield: 6 servings Original Title: PAILLARD OF SALMON WITH A GINGER SHALLOT VINAIGRETTE, BABY GREENS WITH PAPAYA AND BASIL CHEF DU JOUR KATY SPARKS SHOW #DJ9478 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.

BABY LETTUCES WITH SHALLOT VINAIGRETTE

Steps:

• In a small bowl, whisk together the olive oil, sherry vinegar, Dijon and shallot. Season with the salt.
• Pile the baby lettuce leaves on a platter and drizzle with the dressing. Sprinkle with the Parmesan shavings and serve.

PAILLARD OF SCOTTISH SALMON WITH A LEMON GRASS, CUCUMBER, AND SALMON CAVIAR VINAIGRETTE AND LOTUS ROOT CHIPS

Steps:

• Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through.
• In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.
• Heat a pot of oil. Fry lotus chips.
• Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.