YieldServes 4Ingredients2 tablespoons freshly squeezed grapefruit juice1 tablespoon white wine vinegar1/4 cup olive oil (preferably extra-virgin)4 cups fresh arugula4 cups bite-size pieces of frisée or chicoryPreparation Whisk grapefruit juice and vinegar in large bowl.Season vinaigrette to taste with salt and pepper.
YieldServes 2Ingredients8 leeks (each about 1 inch in diameter), trimmed and cleaned thoroughly2 tablespoons olive oil2 tablespoons dry red wine1/2 cup plus 2 tablespoons chicken broth2 teaspoons red-wine vinegar1/2 teaspoon Dijon mustardPreparation In a 10-inch skillet sauté leeks in oil over moderately high heat, turning, until golden, about 10 minutes.Stir in wine and 1/2 cup broth and cook leeks, covered, turning occasionally, until tender when pierced, about 10 minutes.
YieldServes 4 to 6Ingredients2 small shallots, minced1 1/2 tablespoons Sherry vinegar*3 tablespoons extra-virgin olive oil1 pound sugar snap peas, trimmed1/2 cup thinly sliced fresh basil leaves3 tablespoons chopped fresh parsley leaves2 heads Bibb lettuce, washed, spun dry, and torn into bite-size pieces*available at specialty foods shops and some supermarkets.Preparation In a large bowl whisk together shallots, vinegar, oil, and salt and pepper to taste.
Using slotted spoon, transfer bacon to paper towels to drain.Reserve skillet and drippings.
Gradually whisk in the honey, then the oil, until the dressing is emulsified.(The vinaigrette can be made a few hours in advance, covered, and kept refrigerated.
Make salad: Blanch and peel tomatoes.Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
YieldMakes about 1/3 cup vinaigrette, enough for about 14 cups of greensIngredients2 tablespoons Dijon mustard2 to 3 teaspoons red wine vinegar3 tablespoons bland oil such as sunflower1 tablespoon extra-virgin olive oilSalt and pepperPreparation Whisk the mustard and the red wine together in a small bowl.Slowly whisk in the 3 tablespoons of oil until the mixture is thickened, then whisk in the olive oil.
Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl.Bring stock, lemongrass, and chile to a boil in a 1- to 1 1/2-quart heavy saucepan.
YieldMakes about 1 1/4 cupsIngredients7 tablespoons olive oil2 teaspoons minced garlic3/4 cup crumbled blue cheese (about 2 1/2 ounces)1/4 cup white wine vinegar1 tablespoon water1 tablespoon sugar1/2 teaspoon hot pepper sauce (such as Tabasco)1/2 teaspoon salt1/4 teaspoon pepper1 tablespoon chopped fresh basilPreparation Heat 1 tablespoon oil in heavy small skillet over medium heat.Transfer garlic mixture to blender.
Transfer garlic to a bowl and whisk in mustard and vinegar.Make bean purée: Soak beans in water to cover by 2 inches in a large bowl at least 8 hours, then drain.
Make wasabi vinaigrette: Whisk together wasabi paste and mayonnaise, then add mirin and rice vinegar in a slow stream, whisking until blended well.Make mirin sauce: Bring mirin, shoyu, sugar, and 1/4 cup dashi to a simmer in a small saucepan.
goat cheese, softened1 teaspoon lemon zest1/2 Tablespoon heavy cream or whole milk1/2 teaspoon Alaskan sea saltGREENS AND ALASKA SNOW CRAB:1/2 Alaska Grown cucumber8 oz.Peel and cut into small cubes; set aside.