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Recipes
| Chef |
Cindy Pawlcyn |
| Restaurant/Operation |
Mustards Grill, Yountville, Calif. |
| Menupart |
Meats, Salads |
| Daypart |
Lunch, Dinner |
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Salad
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| Yield: 12 servings |
| Nam pla (Vietnamese fish sauce) |
1 1/2 cups |
| Cracked coriander seeds |
2 1/2 tsp. |
| Cracked black pepper |
2 1/2 tsp. |
| Cayenne pepper, divided use |
as needed |
| Whole boneless American lamb loins, surface fat and silver skin trimmed |
4 |
| Vine-ripened beefsteak tomatoes, sliced |
8 to 9 |
| Cilantro, leaves only |
1/3 bunch |
| Rice-wine vinegar |
3 Tbsp. |
| Ground black pepper |
1/8 tsp. |
| Sesame seeds, toasted |
1/2 cup |
| Arugula or baby spinach |
3 cups |
| Butter or Bibb lettuce |
1 1/2 heads |
| Watercress, tender small stems |
1 1/2 cups |
| Basil or mint leaves |
3 Tbsp. |
| Sherry Vinaigrette (recipe follows) |
3/4 cup |
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1. Combine nam pla, lemon juice, soy sauce, sugar, coriander seeds, cracked pepper and pinch of cayenne; mix until sugar is dissolved. Marinate lamb 3 to 4 hours.
2. Remove lamb from marinade; grill to medium-rare or desired doneness. Chill. Slice thinly.
3. Mix tomatoes, cilantro, onions, vinegar, salt, pepper, pinch of cayenne and oil in medium bowl. Garnish with sesame seeds. Set aside.
4. Toss arugula (or spinach), lettuce, watercress and basil (or mint) with vinaigrette, reserving 1/4 cup.
5. To serve, arrange portion of tomato salad in center of chilled plate. Place lamb slices around and dressed greens in center. Drizzle with remaining vinaigrette. |
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Sherry Vinaigrette
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| Yield: 3/4 cup |
| Sherry vinegar or rice-wine vinegar |
3 Tbsp. |
| Lemon, zest only, grated |
1 1/2 tsp. |
| Freshly ground black pepper |
3/4 tsp. |
| Extra-virgin olive oil |
1/2 to 3/4 cup |
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| Combine vinegar, mustard, lemon zest, salt and pepper; whisk in oil until emulsified. |
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