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.

MOSAIC SANDWICHES

Steps:

• FOR THE SANDWICHES: Cut fancy shapes out of bread slices. A doughnut cutter works providing it comes apart. Cut 2 circles from EACH of the bread slices making 24 circles. Cut small circles from center of 6 white and 6 brown circles.
• Spread SOLID circles with butter, then with filling and white over brown with buttered side down. They can be left this way with the filling showing through the center or tiny circles can be place in opposite colored tops-brown circle in white top and white circle in brown top. Makes 24.
• FOR THE TUNA FILLING: Mix all ingredients together well. If dry, add more salad dressing. Makes 1 cup.
• FOR THE EGG FILLING: Mix all together. If too dry, add a bit more salad dressing. Makes about 1 3/4 cups.
• FOR THE SALMON FILLING: Remove round bones. Combine all ingredients in bowl. Add more salad dressing if too dry. Makes 1 cup.
• Company's Coming Appetizers.

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.

SHRIMP MOSAIC

Steps:

• Cut the shrimp into 1/2-inch (1.25-centimeter) pieces and place them in a bowl. Season with the salt and cayenne, and gently mix with a rubber spatula. Sprinkle the Activa on the shrimp and stir to coat evenly.
• Place the shrimp in a 10 × 12-inch vacuum-seal bag. Vacuum the air out of the bag, then use a meat mallet to flatten the shrimp evenly and cover the interior of the bag with a uniform sheet of shrimp. When the shrimp are completely flat they will look like a mosaic of shrimp. Place the bag in the refrigerator overnight to allow the transglutaminase to bond the pieces of shrimp.
• The following day, place the bag in a water bath set at 131°F (55°C) and cook for 20 minutes. Transfer the bag to a large ice bath to rapidly chill the shrimp. When they are cold, cut open the bag and remove the sheet. Lay it on a cutting board and cut into 8 rectangles.