Ingredients:
Assembling Procedure:
1. Place fennel and arugula in a bowl with parsley leaves, sliced lemon, olives, and cooked corona beans.
2. Drizzle vinaigrette around bowl.
3. Season to taste with salt and pepper.
4. Toss to coat all ingredients with vinaigrette.
5. Place white bean puree on a large platter.
6. Arrange the cooked shellfish and the salad mixture on the platter in alternating layers, placing some salad down, some shellfish, more salad, arranging the shellfish in and around the salad.
7. Finish with a drizzle of a nice fruity Ligurian Taggiasche olive oil.
Recipe Type: Authentic
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf
- 2 cups shaved fennel (approx. half a medium head of fennel), shaved thin on a mandoline, crisped in ice water, and spun dry in salad spinner.
- 2 cups wild arugula
- 1 cup picked flatleaf parsley leaves
- ¼ Meyer lemon, seeds removed, sliced 1/8 (fix fraction) inch thick
- ½ cup pitted Alphonso olives
Assembling Procedure:
1. Place fennel and arugula in a bowl with parsley leaves, sliced lemon, olives, and cooked corona beans.
2. Drizzle vinaigrette around bowl.
3. Season to taste with salt and pepper.
4. Toss to coat all ingredients with vinaigrette.
5. Place white bean puree on a large platter.
6. Arrange the cooked shellfish and the salad mixture on the platter in alternating layers, placing some salad down, some shellfish, more salad, arranging the shellfish in and around the salad.
7. Finish with a drizzle of a nice fruity Ligurian Taggiasche olive oil.
Recipe Type: Authentic
Recipe Author: Executive Chef Ben Pollinger of Oceana Restaurant
Restaurant: Oceana Restaurant, 120 W 49th St New York, NY, USA
Source: http://www.bu.edu/today/files/2012/12/Recipe_Feast_of_the_Seven_Fishes.pdf