Salmon Tartare

Makes 2 servings

Ingredients

• 8.8 oz (250 g) Smoke Salmon, without skin, diced
  
• 2 Tbsp. cilantro, destemmed and finely chopped fine
  
• Green chili to taste, seedless, diced
  
• 1 Purple onion, diced
  
• Salt and Pepper to taste
  
• 4 Tbsp. Extra Virgin Olive Oil
  
• 3 Tbsp. champagne vinegar
• lemon juice to taste
  
• White or wheat bread, toasts
  

Preparation Instructions
Combine the cilantro, onion, and chili with the smoke salmon. Add some salt and fresh black pepper. Refrigerate.

Five minutes before serving add lemon juice, vinegar and olive oil. Toss gently and adjust seasoning. Serve with toasts.

Couscous Salad

Makes 8-10 servings

Ingredients

• 8.8 oz (250 g) Couscous, pre-cooked
  
• 1/2 purple onion, minced
  
• 1 red Pepper, cubed
  
• 10 asparagus (points)
  
• 1 cup Parsley, minced
  
• 1/4 cup fresh mint leaves, chopped
  
• 10 cherry tomatoes, in halves
• 1 cup La Masia Sherry Vinegar
  
• 1 1/2 cups Extra Virgin Olive Oil
• salt to taste
• black Pepper to taste

Preparation Instructions
Prepare the couscous according to the instructions on the package. If possible use home made vegetable or chicken stock as cooking liquid. Once cooked, set aside.

Heat the oil in a pan. Sauté the onion, red pepper and asparagus until al dente. Remove and set aside to cool.

Add room temperature onion, red pepper and asparagus mix to the couscous. Blend gently. Add parsley and mint leaves. Season with sherry vinegar and olive oil and toss gently. Before serving, add the tomatoes. Serve at room temperature.

Basic Mustard Vinaigrette Dressing

Yields 2 1/2 cups

Ingredients

• Origen Tangerine Chardonnay Wine Vinegar ½ cup
• Dijon Mustard 1 ½ tsp.
• Salt to taste
• Pepper to taste
• Pink Peppercorns, freshly ground 1 tsp.
• Extra Virgin Olive Oil 2 cups
  

Preparation Instructions
In a bowl, whisk the wine vinegar, Dijon mustard, salt, pepper and pink peppercorns. While whisking, add the oil a drop at a time until an emulsion begins to form. Continue whisking, and add the remaining oil in a slow steady stream. Store at room temperature. Mix before serving.