Toros Salad Recipes

BLUEFIN TORO SASHIMI SALAD WITH MATSUHISA DRESSING

Steps:

• Preheat a grill or a broiler.
• Sprinkle a little sea salt and pepper on the tuna. Briefly sear the tuna on all sides until its surface turns white. Plunge the fish into a bowl of ice water to stop it cooking any further. Shake off the excess water. Cut the tuna into 1/8-inch thick slices. Toss the greens with some of the Matsuhisa dressing and place on a plate. Top with the sliced tuna. Drizzle with a little more dressing.
• Combine all of the ingredients except the oils. When the salt is fully dissolved, add the oils. Set aside.

TOROS SALAD

Steps:

• Wash and dry the herbs and greens.
• The easiest way to get the parsley leaves is to take the bunch and hold it leaves down. Take a sharp knife and chop it down along the stems. The leaves will separate from the stems very nicely. Gather them together and chop finely. I had about 3 cups chopped parsley. Transfer to medium bowl.
• Finely chop the dill, mint and arugula. I used rather less mint. I also used watercress instead of arugula, as there was none at the market. Add to bowl.
• Add the chopped and seeded tomatoes (I might add more).
• In a small bowl, whisk together all the dressing ingredients.
• Drizzle over the salad and gently toss to coat. Sprinkle the pomegranate seeds over all, if using.