Recipe for :

This recipe comes from Chef Robert Cowley who is based in Ireland (see his biography) and has been provided by the Global Chef's website

Ingredients

10 x 2oz Slices of Smoked Salmon (3" Long)
20oz Herb Salad
	Mizuna Frisse Cilantro Flat Parsley Snipped Chives
20 Cherry Tomatoes
2 Peppers (Red & Yellow)
5oz Red Pepper Vinaigrette
	1 Roasted Red Pepper (skinned & seeded) 2 Tsp Dijon Mustard 1oz Red Wine Vinegar 3 0z Olive Oil Salt & Pepper
3oz Wasabi Vinaigrette
	1oz Wasabi Mustard 1 Egg Yolk 1 lime juiced 2oz Salad Oil 1 tsp Honey Salt Pepper A Touch of Sesame Oil
3 oz Lime Vinaigrette
	2 Limes Juiced 2oz Salad Oil Salt & Pepper
10 Pieces of Chive

• Wash the herb salad and cut the cherry tomatoes into quarters.

• Slice the Red and yellow peppers into rings & place into iced water.

• Create the red pepper vinaigrette; Roughly chop the red peppers, place in a blender with the mustard and red vine vinegar. Blend into a paste & incorporate the oil, season to taste & strain through a fine strainer.

• Now the wasabi vinaigrette; Blend the mustard, egg yolk & lime juice. Incorporate the salad oil & season.

• And finally for the dressings make the lime vinaigrette; whisk the lime juice and oil, season to taste.

• Toss the herb salad, cherry tomatoes, sliced peppers with the lime vinaigrette Plate the salad in a tight neat pile.

• Flash grill the salmon ensuring it is cooked medium rare, sit the salmon on top of the salad. Drizzle the red pepper vinaigrette around the plate and streak the wasabi vinaigrette across the plate. Garnish with a long cut chive.

Serves 10

Robert Cowley