Grilled Hawaiian Opah With Candied Lemons And Herb Salad Recipes

POI

Steps:

• Mash the taro with a stone pestle, or "poi pounder". Add water until the poi is smooth and sticky.

GREENMARKET CAESAR SALAD

Steps:

• For the dressing: Use a mortar and pestle to grind the garlic cloves and the salt to a paste. (This dressing can also be made in the blender or food processor.) Bring a small pot of water to a boil and add the eggs. Cook for 2 1/2 minutes and remove from the water. Meanwhile, transfer the garlic to a bowl and whisk in the lemon juice, caper juice, Worcestershire, hot sauce and tuna. Peel and add the eggs and 1/2 cup olive oil and whisk until smooth. Taste for seasoning. Set aside.
• For the croutons: Heat a large skillet over medium heat. When it begins to smoke lightly, add the butter. Add the bread and season with salt and paprika. Toss and cook over medium to low heat until they become brown and feel crispy to the touch, 5 to 8 minutes. Season with salt and the oregano. Drain on paper towels. Sprinkle with some of the grated Parmesan.
• To serve: In a large bowl, toss the lettuces in the dressing. Toss in the croutons, basil leaves and the remaining Parmesan. Serve immediately.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

GRILLED TUNA AND ORANGE SALAD WITH CANDIED LEMON AND MIXED BABY GREENS WITH CHILI AIOLI AND HERB TUILE

Steps:

• Quarter the lemons and set aside in a saucepot. Cover the lemon quarters with water, bring to a boil, and simmer for 10 minutes. Drain, repeat this process, and let stand for 1 to 2 hours.
• In a saucepot, combine the water and sugar, bring to a boil, and add the lemon pieces and simmer for 20 minutes. Let the rinds steep overnight and cut them into julienne.
• Preheat the oven to 400 degrees F.
• To make the herb tuille, combine the eggs, egg whites, syrup, water, and garlic, and whisk all together. Work in the flour and then add the butter, salt, and pepper, and mix until a paste is formed. On a buttered and floured baking sheet, pipe the batter onto the pan in random forms and sprinkle with rosemary. Bake for 2 to 3 minutes until light golden brown. Quickly remove from the oven and shape over a bowl or any desired shape and set aside.
• Grill the tuna to medium, approximately 3 minutes each side.
• To serve, place the greens on each plate. Layer the tuna on half of the greens, garnish with orange segments, tuille, and the candied lemon zest.