5/11/2012—A few weeks ago, Lexus inducted top Miami chef Michelle Bernstein into its elite team of Lexus Culinary Masters.
The venue, of course, was April’s annual Pebble Beach Food & Wine, where culinary-minded Lexus fans attended to taste the team’s cooking, enjoy some great vino, and add to their own culinary knowledge.
Ms. Bernstein, of course, contributed to the opening-night menu with her own Latin-influenced salad—here’s her recipe for any Lexus fan out there who’d like to give it a whirl at home:
Raw and Just-Poached Spring Vegetable Salad with Salmorejo
1 cup radishes, sliced paper-thin
1 cup English peas, blanched in salted water until just cooked
1 cup roasted golden beets, peeled and diced
1 yellow beet, peeled and sliced paper thin
2 cups arugula
1 cup fava beans, blanched in salted water until just cooked, then shucked and peeled
1/4 cup extra virgin olive oil
1 1/2 tablespoons PX vinegar (specialty sweet-and-sour Spanish vinegar)
Salt and pepper
Directions: Combine all ingredients, then spoon some salmorejo (recipe below) around the salad. To add some extra sizzle, garnish with some crispy Serrano ham (shave the ham, then fry it in oil).
1/2 lb. “very, very ripe and very, very red” tomatoes, chopped
1 garlic clove
1/2 tablespoon sherry vinegar
2 tablespoons extra virgin oil
1/2 stale French baguette, crust removed, and diced (use a peeler to remove the crust)
Directions: Place the tomatoes, vinegar, garlic, and a touch of salt in a blender, pulse a few times adding the bread little by little. Puree until smooth. Pour the salmorejo into a pitcher or bowl, chill in the fridge, then add to the salad as instructed above.
—BRIAN GILL, MANAGING EDITOR