From: Executive chef/owner Mike Selvera, Bar Crudo, San Francisco. Yield: 1 serving.
1 large gold beet, roasted, peeled, quartered
1 baby chiogga beet, roasted, peeled and quartered
2 oz. Maine lobster tail, cut into 1" pieces
1 oz. toasted pistachios
as needed, Banyuls vinaigrette (recipe below)
to taste, salt and pepper
2 oz. California burrata, cut into pieces
1 oz. mache (lamb's lettuce)
as needed, pistachio oil
to taste, sea salt
Banyuls Vinaigrette (yields 1 cup):
¼ cup Banyuls vinegar or sherry vinegar
1 tsp. Dijon mustard
½ cup canola oil
¼ cup olive oil
to taste, salt and pepper
Toss beets, lobster and pistachios with enough vinaigrette just to coat; season with salt and pepper. Line up gold beet on rectangular plate. Top with burrata, lobster, chiogga beet and pistachios. Garnish with mache and a drizzle of pistachio oil. Finish with sea salt, if desired.
For Banyuls vinaigrette: Whisk together vinegar and mustard. Slowly whisk in oils until emulsified; season with salt and pepper.
PHOTO: California Milk Advisory Board
