Ingredients
- Zest and juice from 2 lemons
- 1 tablespoon chopped parsley
- 1 tablespoon chopped shallots
- 2 teaspoons green peppercorns packed in water or vinegar, drained, mashed
- ¼ cup extra virgin olive oil
- Kosher salt
- 2 teaspoons sugar
- 1 teaspoon turmeric
- ¼ cup champagne vinegar
- ⅔ cup grape-seed oil
- Freshly ground black pepper
- ¼ pound smoked sturgeon, flaked into bite-sized pieces
- 2 Idaho potatoes, peeled and cut into 1/2-inch dice
- ¼ pound haricots verts
- 2 leeks, white part only, cleaned and cut into 1/2-inch slices
- 3 slices country bread, cut into 4-inch-long sticks
- 2 tablespoons butter, melted
- 1 head frisee lettuce, green leaves only, cut into bite-size pieces
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Nutritional Information
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Nutritional analysis per serving (4 servings)
773 calories; 57 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 27 grams polyunsaturated fat; 54 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 12 grams protein; 32 milligrams cholesterol; 834 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns. Add lemon juice and gradually whisk in olive oil. Season to taste with salt.
- In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the grape-seed oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat. Season to taste with salt and pepper, and set aside.
- In a small pan over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pan, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts, and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.
- In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.
- Preheat oven to 350 degrees. Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes. Remove, and season to taste with salt and pepper.
- Add frisee to vegetables. Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad. On each of 4 plates, place 1/4 of the sturgeon. Top with a mound of vegetables, and drizzle with vinaigrette. Garnish with bread sticks.
1 hour
Dining and Cooking