Recipe is courtesy Fairmont Vancouver Airport’s — Globe @YVR
Braised puy lentils, Chorizo, Olive tapenade, Salsa Verde
Olive Tapenade
8 ounces Nicoise olive
½ tsp Dijon
1 Anchovy
1 tbsp capers
1 tbsp garlic confit
½ cup olive oil
1 tbsp Parsley
1 tbsp Chives
Salt and Pepper to taste
Make sure all the ingredients are cold and the blender top has been in the fridge for a few hours before you start. Blend all ingredients with ¼ cup of the olive oil in the vita prep. Be sure no to over heat the puree. Add the other half of the oil and the parsley and chives. Season with salt and pepper.
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Salsa verde
50 g basil leaves
15g tarragon
40g cilantro
45g flat leaf parsley
1 tsp Minced capers
140g Cold extra virgin olive oil
.2g cumin seed grind and pass
.2g coriander seed grind and pass
Blanch the herbs separately in a large pot of boiling water about three minutes each, then shock in ice water wring out as much water from the herbs as possible. Add the herbs and capers to the vita prep add just enough oil so it can puree, careful not to heat the oil in the blender. Pass the puree through a fine mesh strainer, place over an ice bat hand add just enough oil to make a smooth slightly thick paste. Add the coriander and cumin. Season with salt
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