by lime lassi
View
my 1 recipe »
lime lassi's Notes:
Expand1/3 cup champagne vinegar Ask a question about this ingredient
2/3 cups blood orange flavored olive oil Ask a question about this ingredient
1 lemon, juice & pulp Ask a question about this ingredient
1 teaspoon wasabi Ask a question about this ingredient
2 teaspoons Dijon mustard Ask a question about this ingredient
1 clove garlic minced Ask a question about this ingredient
1 tablespoon Marinade au Poivre Ask a question about this ingredient
2 teaspoons vidalia onion & peach hot sauce Ask a question about this ingredient
1 teaspoon Hara Masala ( corriander sauce found in Indian markets ) Ask a question about this ingredient
1-2 teaspoon sugar ( to taste ) Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
In a small bowl mix the vinaigrette. The essential idea is the play of the wasabi, hot sauce and fruit flavors with the champagne vinaigrette. There are many possible variations but this one was rmemorable. Improvise if you don't have one of the specialty flavorings like Marinade au Poivre or Hara Masala.
Ask a question about this step1/2 cup toasted pecans Ask a question about this ingredient
2 green onions sliced Ask a question about this ingredient
1 orange sweet pepper diced Ask a question about this ingredient
1-2 Peaches or nectarines roasted on the grill Ask a question about this ingredient
1 bunch watercress or arugula Ask a question about this ingredient
1 fennel bulb shaved thinly Ask a question about this ingredient
3/4 cups smoked trout ( flaked ) Ask a question about this ingredient
1/2 pint seared scallops Ask a question about this ingredient
Sear the scallops on the grill. Slice the peaches and wrap in foil. Place on the grill for about 10 minutes. Cut away the woody part of the fennel and discard. Shave the remaining fennel with a mandolin. Wash the cress or arugula and arrange make a bed on each serving plate. Tos the fennel with the vinaigrette and spoon over the greens. Flake the trout and add the peaches and pecans.
Ask a question about this step
Dan is the founder of Kitchen Options
Mmm, this looks amazing! I never would've thought of using wasabi. Can't wait to try it.