On the Line: Azmin Ghahreman of Sapphire, Part Three

Our final installment with Azmin Ghahreman of Sapphire has our chef sharing a recipe.  If you missed the first or second part of the interview, click here and here.

Otherwise, recipe after the jump!


Spanish Nicoise Salad

Mixed greens
Albacore tuna, 100 grams (slowly poached in olive oil, rosemary, garlic, thyme and onion)
Fingerling potatoes, 6 pieces, cut in halves
Green beans, 6-8 pieces
Asparagus,  6-8 pieces
Piquillo peppers, julienned, 3-4 strips
Manchego cheese, grated, 2 tablespoons
Egg. 1 each, sunny side up
Crouton, 1 each
Green olves, 2 tablesppons (pieces for large olives)
Sherry Mustard Vinaigrette, see below

Sherry Mustard Vinaigrette
Yield 1 cup

1/4 cup sherry vinegar
3/4 cup blended oil
1 teaspoon shallot, minced
2 teaspoon stone-ground mustard
1 teaspoon egg yolk
Kosher salt and black pepper to taste

Blend all ingredients until emulsified.

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