Seared Ahi Tuna Salad with Spring Vegetables and Shallot Dressing

Ryan Jackson, Executive Chef, Brix Restaurant

Ingredients

1 pound sushi-grade ahi tuna, skinned, blood line and belly removed, 1/4 inch slices

2 Tbsp. olive oil

2 cups mixed greens, washed and dried

20 medium-size asparagus spears, ends removed

4 baby artichokes, green leaves removed and stem peeled

4 spring onions, cleaned and green tops removed

4 fingerling potatoes, boiled and cut in half

2 hard boiled eggs, peeled and cut in half

1 egg yolk

2 tsp. Dijon mustard

1/4 cup sherry vinegar

1 cup olive oil

2 Tbsp. shallots, minced

2 Tbsp. fresh tarragon, chopped

Directions

Begin by making the shallot dressing. Place the egg yolk in a mixing bowl with the mustard and sherry vinegar. Slowly whisk in the oil until the mixture becomes thick. Mix in the shallot and herbs. Keep cool until ready to serve.

Bring a pot of salted water to a boil.

Peel the green skin of the asparagus from one inch below the tip to the end.

Cook the vegetables separately in the salted water until tender and place in ice water to cool.

Place a sauté pan on high beat and add the olive oil.

Season one side of the tuna with salt and pepper.

Cook the tuna on the seasoned side for approximately 10 seconds or until halfway cooked through, leaving one side raw. Remove from pan and set aside until ready to serve.

Toss the salad greens with the dressing and set on a plate. Toss the vegetables with the dressing and also arrange on the plate. Lay the slice of half-cooked tuna on the salad. Season with sea salt and fresh cracked pepper.

Garnish with the hard boiled egg and more dressing as desired.

Serves 4

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Chilled Grilled Asparagus with Parmigiano-Reggiano and Creamy Salsa Verde

Ryan Jackson, Executive Chef, Brix Restaurant

Ingredients

1 pound medium size asparagus, ends removed

1 Tbsp. olive oil

1/4 cup parmesan cheese, grated

1 egg yolk

2 Tbsp. lemon juice

1 tsp. Dijon mustard

1/2 cup olive oil

1/2 cup Italian parsley, chopped fine

2 Tbsp. capers, chopped fine

1 Tbsp. garlic, minced

1 Tbsp. lemon zest, minced

8 Spanish white anchovies (optional), 4 minced

1 6-inch piece French baguette

2 Tbsp. olive oil

Directions

Preheat grill on high.

Cook the asparagus in boiling salted water for 10 seconds and cool in ice water (to preserve color, not a necessary procedure).

Toss the asparagus in olive oil, season with salt and pepper and grill until tender, about 3 minutes.

Place the egg yolk in a bowl with the lemon juice and mustard.

Slowly whisk in the oil until the mixture becomes thick and creamy. It should be a thin mayonnaise consistency. Mix in the parsley, capers, garlic, lemon zest and minced anchovies (if desired).

In a mixing bowl toss the asparagus and parmesan cheese with the dressing and season with salt and pepper.

Tear the baguette into 1/2 inch pieces and toss with the olive oil in a bowl. Toast the bread at 300 F. until golden brown and crispy.

Arrange the asparagus on a plate and garnish with shaved parmesan cheese, lemon zest and remaining white anchovies. Sprinkle the toasted bread crumbs on top of the asparagus.

Serves 4

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Chilled Asparagus Soup with Creme Fraiche and Osetra Caviar

Ryan Jackson, Executive Chef, Brix Restaurant

Ingredients

1 pound green asparagus, medium size, ends removed, cut to 1 inch pieces

2 Tbsp. olive oil

2 cups yellow onion, sliced

4 cups vegetable stock

1/4 cup creme fraîche

2 Tbsp. lemon juice

1 Tbsp. kosher salt

brioche bread slices, 1/4 inch thick

1 ounce osetra caviar

Directions

Preheat oven to 300 F.

Remove the crust from the brioche slices and cut into 6 one inch squares. Toast in the oven until golden brown.

Bring two quarts of water to a boil. Place asparagus in the water and boil for one minute.

Drain and place in ice water to cool.

In a saute pan on medium heat cook the onions in the olive oil until tender. Be careful not to brown the onions. Remove from pan and cool to room temperature.

Place the onions, asparagus, vegetable stock, creme fraiche, lemon juice and salt in a blender. Blend until smooth and strain through a fine mesh strainer.

Chill until ready to serve.

Divide the caviar evenly on the brioche squares and float on top of the soup.

Serves 6