Edible Monterey Bay

ENDIVE SALAD WITH SHAVED FENNEL, PERSIMMONS AND DUNGENESS CRAB

Courtesy Tom McNary, chef, Soif in Santa Cruz

2½ tablespoons shallots, chopped
2 tablespoons tarragon, chopped
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar or apple cider vinegar
2 tablespoons crème fraîche
½ cup pure olive oil (not extra virgin olive oil)
1 head (about 3 ounces) frisée
1 head (about 3 ounces) radicchio
1 bulb (about 4 ounces) fennel, shaved
½ pound Dungeness crabmeat, picked
2 Fuyu persimmons (about 6 ounces), peeled and cut into wedges

Combine chopped shallots, tarragon, lemon juice, vinegar, crème fraîche and olive oil and whisk lightly. If dressing separates, don’t worry—just mix again right before dressing salad.

Mix fennel, frisée, persimmons and radicchio in a bowl. Lightly dress with ¾ of the dressing. Divide into four plates and mound crab on top of … Read More

ITALIAN-STYLE ROASTED TOMATILLO DRESSING

Courtesy Katherine Stern, chef, La Posta in Santa Cruz

We often associate tomatillos with Mexican cuisine, but chef Katherine Stern serves this Italian-style dressing with a fresh tomato salad, spooned over pan-roasted fish or with grilled vegetables.

½ pound tomatillos
1 small yellow onion
2 cloves garlic, peeled
Handful, fresh basil leaves
1 bay leaf
1 cup olive oil
Salt and pepper

Heat your oven to the hottest temperature. (La Posta does this in its pizza oven.)

Remove the tomatillos from their husks. Thinly slice the onion and garlic. Put the vegetables in a baking dish big enough to hold everything without being too crowded. Toss with a tablespoon of olive oil, the bay leaf and a pinch of salt. Roast the veggies, turning them halfway through, until they are … Read More

Shaved Carrot and Fennel Salad with Poached Shrimp, Mizuna and Citrus with a Carrot Vinaigrette

Courtesy Paul Corsentino, executive chef, The Sur House, Ventana Big Sur

Serves 5

3 quarts shaved vegetables
1 quart mizuna
¼ cup carrot vinaigrette
1 pound poached shrimp
1/3 cup pickled carrots, chopped
2 cups oranges, segmented

SHAVED VEGETABLES

3 bunches baby carrots, cleaned
2 heads fennel

Shave all carrots and fennel on a mandolin as thinly as possible and place in ice water for about 15 minutes. Then remove from the water, spin in a salad spinner and reserve.

CARROT VINAIGRETTE

1 quart carrot juice reduced to ½ cup
1/3 cup champagne vinegar
1 cup olive oil
2 tablespoons lime juice
1 tablespoon ginger, chopped
Salt

Combine all ingredients in a food processor and blend until completely mixed.

SHRIMP

Cooking liquid:
¼ gallon water
¼ bottle white wine
½ … Read More

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