Cilantro
and White Balsamic Vinaigrette
By Master Chef
Robert Sturm, Custom Foods, Chicago, IL. and
Executive Chef Kathy Ruiz, Landry's Seafood
Houses, Houston TX
Step
One
Ingredients:
1 tbls. Dipn Mustard
2 tbls. Sun dried Tomatoes in Herbs
1 tbls. Minced Shallots
1/4 cup White Balsamic Vinegar
1 cup 01ive 0il
1 cup Fresh Cihntro Leaves
Procedure:
Place all ingnedients in blender. Process gently
till mixed. Chill dressing before serving.
While the dressing is chilling, make the salad.
Step
Two
Ingredients:
3 oz. Shrimp
3 oz Salad Mix
2 Tomato Wedges, pecied
6 Figs
1/2 Cup Croutons
Procedure:
Arrange lettuce, tomatoes, figs and croutons
on plate.Toss shnmp with 2 oz of dressing. Place
shrimp on lettuce. Napé salad with dressing.
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