Baby Arugula Salad with Spanish White Anchovies, Warm Yukon Potatoes, Fennel and Carrots
24ea. Spanish White Anchovies in olive oil
2# Yukon gold marble potatoes, mixed colors
3ea. Fennel stalks
3ea. Organic carrots
1cp. Red wine vinegar
Salt and pepper
1cp. Extra virgin olive oil
1pnch dry mustard
In a bowl place r.w. vinegar, salt and pepper, dry mustard, three shallots(thin sliced) and let soak for about 15min. take out shallots and reserve for plating. Whisk in olive oil to create vinaigrette and reserve.
In a well salted pot of water bring potatoes to a roll then turn down to simmer and cook until done.( knife through without any resistance. Once potatoes are done take out of water and let rest. Do not refrigerate. Once cooled, slice in halves and quarters.
Clean and thin slice the fennel stalks and the organic carrots.
To pick up the dish:
In a sauté pan lightly heat up the vinaigrette and toss in the potatoes, 5 anchovies. Take off heat add fennel and carrots, lightly toss add baby wild arugula and plate. Season to taste.
Tom Spicer Mixed Garden Greens with Summer Melon and Sumac Vinaigrette
FM 1410 Tom Spicer Greens and Herb Mix
2ea. Summer melons
4oz. Pecorino Cheese
1cp. Grapeseed oil
1cp. Extra Virgin Olive Oil
Salt and Pepper
Place 3tbl. Ground Sumac in a mixing bowl along with a pinch of dry mustard, 3 shallots small diced, salt and pepper and 1cp. Banyuls vinegar. Let soak for 15min. then whisk in grapeseed oil In first the olive oil to taste second so as to not overpower the dressing. Reserve for plating
Peel melons and clean out seeds from inside. The melons should be sliced on the bias and set aside. Slice the Pecorino Cheese with a vegetable peeler to get long ribbons.
In a mixing bowl lightly dress mixed greens with Sumac Vinaigrette, and melon slices. Toss in herbs right at the finish and season to taste. Place Greens and Melon on plate and place Pecorino within the greens.
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