Chef/owner Morgan Carnegie,
Luce
Only the dressing stays off the grill for this smoky, meal-sized salad.
Ingredients
Dressing
1/2 cup mayonnaise
1/4 cup extra virgin olive oil
3 cloves garlic, crushed
3 anchovy fillets, finely chopped
1/8 cup red wine vinegar
1 tsp ground black pepper
2 tsp salt, or to taste
1 whole lemon, juiced
8-10 sprigs dill, finely chopped
Salad
1 head romaine lettuce
2 fresh tomatoes
1 chayote squash
8 stalks green asparagus
8 stalks white asparagus
1/2 lb sushi grade ahi tuna loin
4 large squid tubes, cleaned
1/4 cup canola oil
2 Tbsp garlic powder
1 Tbsp salt
2 tsp ground black pepper
2 Tbsp ground parmesan
Method
- In food processor, combine dressing ingredients. Refrigerate.
- Quarter head of romaine lengthwise. Soak in cold water, rinse and dry.
- Halve and remove seeds of tomatoes.
- Peel squash. Cut in 1 cm wedges.
- Trim ends of asparagus.
- Partially thaw tuna. Cut into four equal pieces.
- Coat squash, asparagus, tuna and squid with canola oil, garlic powder, salt and pepper.
- Grill romaine and tomato on cut sides for 3 min. Grill squash and asparagus, turning once until fork tender.
- Grill tuna loin on each side (about 1-2 min).
- Grill squid tubes. Slice into rings.
Assembly
- Place grilled romaine on plate. Lay asparagus and squash on romaine with tomato.
- Pour dressing and sprinkle parmesan cheese over vegetables. Lay tuna and squid on top of salad.
Yield 4 salads