Recipe by Frank Bonanno. Serves 4.
Ingredients
1 egg yolk
1 teaspoon Dijon-style mustard
1 cup buttermilk
2 teaspoons fresh tarragon
1 medium zucchini
1 medium yellow squash
1 organic carrot
4 radishes
1 cup pea shoots
1 cup arugula
1/2 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
1/2 tablespoon lemon juice
1/2 cup crumbled ricotta salata
Tools: Blender, vegetable peeler, large bowl, 4 serving plates
Directions
Buttermilk Emulsion
Place egg yolk and mustard in blender, turn to medium speed. Slowly drizzle in buttermilk until smooth and creamy. Add tarragon, pulse 3 times.
Salad
Shave zucchini, squash, carrot and radishes with vegetable peeler.
Place pea shoots, arugula and shaved vegetables in a large bowl and drizzle with red wine vinegar, olive oil and lemon juice. Season to taste with salt and pepper.
To plate
Spoon 2 tablespoons buttermilk emulsion in center of each plate, top with tossed salad. Garnish with ricotta salata and serve.
