The Café and the Ritz-Carlton Chicago
(312) 573-5160
www.fourseasons.com


Summer Market Vegetable Salad, Seared Ahi Tuna, Aged Sherry Vinaigrette
(Serves 4)
Prepared by Ritz-Carlton Chicago Executive Chef Mark Payne

Ingredients:

Salad
  • 3 of each, radish, red and french breakfast, washed, sliced
  • 4 oz beets, multi colored, cooked, cut into quarters
  • 4 oz carrots, cooked, sliced
  • 3 oz english peas, shucked and cooked
  • 3 spears of asparagus, cooked and sliced
  • 1 each fennel bulb, thinly sliced
  • 4 each baby turnips, washed, cooked, cut into slices
  • 1 bunch of assorted micro greens

Tuna
  • 4 each, 3 oz pieces of Ahi tuna loin
  • Kosher salt
  • freshly ground black pepper
  • 2 Tablespoons of olive oil

Aged Sherry Vinaigrette
  • 1 teaspoon of Dijon mustard
  • Juice of 1/2 lemon
  • 1/4 cup of aged sherry vinegar
  • 1/2 cup extra virgin olive oil
  • pinch of sugar
  • Kosher salt
  • freshly ground black pepper

Method for Vinaigrette
Place Dijon mustard, lemon juice and vinegar in a bowl, whisk together Add salt, pepper and sugar to taste. Slowly whisk in olive oil until emulsified. Adjust seasoning. Reserve.

Method for Tuna