Friday, July 30, 2010 |
6 years ago
Chef Aurore de Beauduy's summer salad.
Photo courtesy of Chef Aurore de Beauduy.
This week's Chef Chat was with Aurore de Beauduy of Vogue Bistro. Here's Part One of our interview with her, and this is Part Two. Below is a recipe for her simple, fresh salad featuring heirloom tomatoes and purple basil. Bon Apetit!
A Salad of Heirloom Tomatoes, Watermelon, Halloumi Cheese, Purple Basil and Citrus Vinaigrette with Seared Alaskan Halibut "Cheeks"
Salad Ingredients:1 small, fresh watermelon, cut into 1x1 inch cubes
1 pint of cherry heirloom tomatoes, cut into halves
2 packs (approximately 16 oz.) of Halloumi Cheese, (available at specialty food stores,) grilled on both sides for 3 minutes, then diced into 1 inch pieces
half bunch of purple basil, cut into ribbons
16 halibut "cheeks" or scallops, cleaned, seared with salt and pepper, and finished in a hot oven for 3 min.
Method:Combine melon and tomato.
Toss in vinaigrette.
Garnish with cheese and purple basil.
Citrus Vinaigrette Ingredients:1 tbsp lemon zest
1 tbsp lime zest
1 tsp orange zest
juice of 1 lemon
juice of 1 lime
juice of ½ orange
¼ c. champagne vinaigrette
½ medium shallot, minced
1 tbsp honey
½ cup avocado lime oil (available at specialty food stores)
salt and pepper to taste
Method:Blend all ingredients to a smooth consistency.
To garnish, use frisee, arugula, or watercress.