Receta de ensalada de ejotes-french laundry

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  • Publicado : 21 de febrero de 2011
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Salad of Haricot Verts, Tomato Tartare and Chive Oil

Makes 6 servings

6oz haricots verts, ends trimmed and cut into 1 inch lenghts

TOMATO TARTARE

1/2 cup finely chopped tomato confit(about 24 pieces)
1 1/2 teaspoons finely minced shallot
1 teaspoon minced chives
1/2 teaspoon balsamic vinegar

RED WINE VINEGAR CREAM

1/3 cup heavy cream
1 teaspoon red wine vinegar
1/4teaspoon kosher salt
Freshly ground pepper

Chive Oil
1 1/2 cups frisee
Extra virgin olive oil
Kosher salt
Tomato powder

Blanch the haricot verts for 2 to 4 minutes. Chill the beans in ice water,drain, and dry on paper towels.

For the tomato tartare: Combine the tomato confit, shallot, chives and balsamic vinegar in a small bowl. Refrigerate until shortly before serving.

For the red winevinegar cream: Whisk the cream in a bowl set over a larger bowl of ice just until it thickens slightly and you can see the trail of the whisk in the bowl. Using the whisk, fold in the red winevinegar and season with the salt and pepper. Do not overbeat the cream, as it will continue to thicken when it's tossed with the beans.

To complete: Place a 3 inch mold on a serving plate. Squeeze a ringof chive oil around the inside of the mold. Place about 4 teaspoons of the tomato tartare in the center and use the back of a small spoon to spread the mixture so it fills the bottom of the mold.Gently lift off the the ring mold and repeat with the remaining five plates.
Toss the beans with just enough of the cream mixture to coat them. Stack about 1/4 cup of the beans in the center of eachtomato disk, leaving about a 3/4 inch border of tomato.
Toss the frisee with a drizzle of evo and salt. For each plate, take about 1/4 cup of the greens, twist it in the palm of your hand to make acompact bundle, and set the bundle on the stack of haricot verts. Sprinkle the top of each plate with a pinch of tomato powder.

TOMATO CONFIT

Tomatoes
Evo
Kosher salt and black pepper
Thyme...
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