Saturday, June 2, 2012
Le Pichet Salad: Mastered
Yesterday I mastered the salad dressing for the Le Pichet salad I wrote about the other day. This is why it's always worth calling a restaurant and asking what was in a specific dish or dressing. Then you just fiddle with the ingredients until you get the flavor right. I feel this dressing was spot on.
I served the salad with open faced sandwiches, just like the ones from Le Pichet. It was the perfect meal.
Let Pichet Salad
Italian tuna (Loved Ortiz yellowfin tuna packed in olive oil from Delaurenti)
Artichoke hearts (grilled ones from Delaurentis if you can get them)
Garbanzo beans (dried beans are best, soak overnight, cook, then marinate in dressing for a few hours)
Fresh parsley, minced
1/3 cup red wine vinegar
1/3 cup olive oil
juice from half a lemon
1 T Dijon
1/4 minced rosemary
1/4 t anchovy paste (I made from a fresh anchovy)
1/2 t garlic paste (made from 1 or 2 cloves of garlic, minced and mashed with garlic)
1-2 T minced shallot
freshly ground pepper
Put all the ingredients for the dressing in a Vitamix or other blender and combine until creamy. Marinate the garbanzo beans in the dressing for a few hours. Remove tuna from oil and separate into smaller pieces with a fork. Cut artichoke hearts in half. Toss everything together. Sprinkle with pepper and serve.