FOUR SEASONS THAI BEEF SALAD
ASSEMBLY Plate romaine, fresh greens of your choice, heirloom tomatoes and cucumbers; marinated beef on top. Garnish with crispy garlic, mint, Thai basil, micro basil, cilantro, sesame seeds. finish w/ droplets of Scallion oil and Chili oil. Chef added local blossoms for resort guests.
PREP Grill or broil the steak med-rare. Trim. Cool/slice thinly 2 inches across and 1/8 inch thick. Can use leftover steak. Crisp the garlic in bit grapeseed oil. Quickly roast white sesame seeds in a dry pan until they start to pop. Keep heat low and keep them moving. Mix chilies, fish sauce, lime juice and sugar in a small bowl. Add the sliced meat. Taste and add more fish sauce if desired.
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Knockout visually gorgeous salad---outstanding presentation for an elegant dinner party.
Signature salad of Ex/Chef David Walzog at SW Restaurant,
Wynn Resort, Las Vegas....an exquisite presentation.
INGREDIENTS Romaine Lettuce Mixed greens Butter lettuce Vegetables
(cut no bigger than .25”) Watermelon or red radish Red onion
uncooked green beans, Diced tomato Grilled asparagus Fava beans
Diced avocado
DIJON VINAEGRETTE 3/4 cup Dijon 2 Egg Yolks 1/5 c Champagne
Vinegar 2 Tbsp. Lemon Juice 2 Cups Canola Oil 1 Tbsp. Light Brown
Sugar K/Salt/Pepper
ASSEMBLY Use equal parts veg, crisp chp bacon. Dress w/ vinaigrette,
k/s/p. Top w/ mound of crisp shoestring potatoes.
GARNISH Fried shoestring potatoes, salted, and lightly drizzled with truffle oil.