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PrintBite with Belkys: Mahi Chopped Salad
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Lauren Kahn
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In tonight's Bite With Belkys we're dishing up a meal that's heavy on taste, but light on you. Mahi Chopped Salad's on the menu...
The Dish: Grilled Mahi-Mahi on chopped salad with lemon-truffle vinaigrette.
The Restaurant: Preston's Restaurant at Loews Miami Beach Hotel.
Chopped salad mix ingredients:
Shaved Fennel Bulb (use a Mandolin) 7 oz.
Pitted Katamala Olives 40 ea.
Mixed Greens 9 oz.
Fresh Mint Leaves (thinly Julienne) 1.5 tbsp
Fresh Basil Leaves (thinly Julienne) 1.5 tbsp
Oranges Segments 8 ea.
Zucchini Green (medium) 1 ea.
Pine Nuts (toasted) 3 tbsp
Roasted tomato ingredients:
Fresh Plum Tomatoes 5 ea.
Olive Oil 1 tbsp.
Fresh Basil 4 leaves
Fresh Thyme 4 sprigs
Fresh Garlic 2 cloves sliced
Salt pinch
Black Pepper pinch
Ingredients for the Lemon-Truffle Vinaigrette:
Olive oil 6 tbsp
White Truffle Oil* 1 tbsp
Truffle Juice * 3 tbsp
Fresh Lemon Juice 2 tbsp
Salt and Black Pepper to Taste
Preparation
For the Mahi-Mahi salad:
Slice the Zucchini 1/8-inch thick length wise, season with olive oil, salt, pepper and grill until tender but still green, refrigerate and reserve for later use. Wash the plum tomatoes. Cut the tomatoes in half-length wise and remove the seeds. Place the tomatoes on a baking pan with a rack, skin side down. Season the tomatoes with olive oil, herbs, garlic, salt, and pepper.
Roast in a 225-degree oven for about an hour and a half. Remove the skin from the tomatoes and cut in half again, reserve and refrigerate for later use in the recipe. Season the mahi-mahi with olive oil, salt and pepper. Grill the mahi-mahi until fully cooked. In a large mixing bowl combine the mixed greens, olives, shaved fennel, herbs, orange segment, grilled zucchini, pine nuts, roasted tomatoes, and toss with the lemon-truffle vinaigrette. Arrange the chopped salad in 4 salad bowls and top with the grilled mahi-mahi.
For the Lemon-Truffle Vinaigrette:
Olive oil 3 oz.
White Truffle Oil* ½ oz.
Truffle Juice * 1 ½ oz.
Fresh Lemon Juice 1 oz.
Salt and Black Pepper to Taste
In a medium mixing bowl combine all ingredients and mix well.
Store in airtight containers and refrigerate for up to two days.
Note: Additional truffle juice may be required depending on the strength of the truffles.
*Those ingredients are optional as well.
FOR MORE INFORMATION:
Contact: bnerey@wsvn.com