Recipe - Funky Vinaigrette

1 cup Olive oil
One fourth cup Rice wine vinegar
2 teaspoon Wasabi diluted with 1
teaspoon water
Juice of one orange
2 tablespoon Minced shallots
1 tablespoon Chopped cilantro
Honey to taste
Salt and pepper
2 cup Fresh baby greens,; cleaned
1 cup Julienned radacchio
1 cup Julienned endive
One fourth cup Grated carrots
3 (2ounce) pieces of raw tuna
loin
4 Fried wonton wrappers
Couple slices of shaved red
onion
Fresh sprouts
Edible flowers

In a mixing bowl, whisk the olive oil, vinegar, wasabi, orange juice and
shallots, together. Whisk until the vinaigrette is emulsified. Add the
cilantro. Drizzle the honey to taste. Season with salt and pepper. In a
mixing bowl, combine the baby greens, radicchio, endive and carrots. Toss
the greens with the vinaigrette. Season with salt and pepper. Mound the
greens in the center of the plate. Arrange the tuna around the greens.
Drizzle any remaining vinaigrette over the tuna. Garnish the salad with the
fried wontons, red onions, sprouts and edible flowers.

Yield: 4 salads
Recipe By :ESSENCE OF EMERIL SHOW #EE2405

Posted to MCRecipe Digest V1 #281

Date: Wed, 6 Nov 1996 08:18:22 0500

From: Meg Antczak meginny@frontiernet.net