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!
Serves 8
Salad Ingredients:
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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. Combine melon and tomato.
Toss in vinaigrette.
Garnish with cheese and purple basil. 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
Blend all ingredients to a smooth consistency.
To garnish, use frisee, arugula, or watercress.
Method:
Citrus Vinaigrette Ingredients:
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