Gazpacho Salad With Striped Bass Ceviche And White Asparagus Sauce
Market Basket Salad with Striped Bass Ceviche and White Asparagus Dressing:
To serve 4 as an appetizer
For the Dressing:
¼ of a block of tofu (about 3 Tablespoons) from a typical package
¼ cup White Wine Vinegar
¼ cup Grapeseed or other neutral oil
1 tsp sugar
¼ cup sliced cucumber
1 small clove of garlic peeled and sliced
½ shallot sliced
½ inch slice of jalapeno (with seeds if you like spicy)
¼ bulb of fennel, slice
8 Stalks White Asparagus, sliced thinly
Combine all ingredients in a container and allow to marinate at least one hour or overnight; blend until smooth and then chill down.
For the Ceviche:
8 oz piece of striped bass, preferably not from the tail end, sliced thinly and pounded out a bit
Lime juice from one lime mixed with 1 tsp of honey
Shallot, minced
Jalapeno, minced
Salt and Pepper
Mint if desired
Lay a couple of slices of bass on each of four plates, marinate with the rest of ingredients about 20 minutes before serving
For the salad:
(use the leftover vegetables from the dressing and also any and all fresh vegetables that you like)
Shaved Fennel
Diced Watermelon
Sliced Tomato
Diced Cucumber
Asparagus, white and green, slice on a bias paper thin
Good Olive Oil
Salt and Pepper
Lemon Juice or white wine vinegar
Toss all the ingredients together and check seasoning.
