Mosaic Salad Recipes

FRESH CALIFORNIA GRAPE MOSAIC SALAD

Steps:

• Blend vinaigrette ingredients in a blender until smooth and form a loose paste.
• Gently toss the spinach leaves in extra-virgin olive oil, salt, and pepper.
• For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/3 cup) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole but, at his award-winning restaurant Stella!, Chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves or other fresh greens.
• *To toast walnuts: Place walnuts on a baking sheet and toast for 4 minutes at 350 degrees F. Gently crumble walnuts after they have cooled.
• Optional: If a softer texture of grape is desired, blanch the grapes in boiling water for 7 seconds, then shock in ice water and peel gently.

NAPOLEON OF TUNA WITH A MOSAIC SALAD

Steps:

• In a small bowl, whisk together the lemon juice, olive oil, salt and pepper. Put the artichoke hearts, tomato, mushrooms, avocado, olives and chives in a large glass or ceramic bowl, toss with half the dressing and set aside.
• Preheat the broiler. Brush the tuna with the olive oil. Place under the broiler, 4 inches from the heat and broil until rare at center, about 3 to 4 minutes per side. Brush both sides of the tuna steak with the remaining dressing. Refrigerate until cold.
• To assemble the napoleon, rub the toast with the garlic clove and discard the clove. With a sharp knife cut the tuna steak on an angle into 12 thin slices. Cover each piece of toast with one layer of sliced tuna; trim the edges. Stack three slices of toast to make each napoleon.
• Put each napoleon in the center of a serving plate. Spread a layer of the salad on top of each napoleon. Garnish with a tuft of mache.