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Chop Chop SaladAfter growing up in Idaho, graduating from University of Arizona and the Horst Mager Culinary Academy, then traveling the world in search of new techniques, Mortimer returned to his home state in the early 1990's to apply the cooking styles of the world to the foods indigenous to Idaho. Jonathan and his wife Shara are the owners of Mortimer's Restaurant in Boise. Mortimer's boasts a 5 star rating by the Restaurant Ratings and Standards Commission and is the recipient of many awards including Wine Spectators Award of Excellence. He also hosts his own radio show called "Radio Café" which broadcasts on 670 KBOI. Recommended Wine: Antica Masseria Sigillo Primo Chardonnay For the dressing: ¼ cup sherry vinegar ¾ cup extra virgin olive oil 1 Tbs. Lemon juice 2 tsp. Dijon mustard 1 tsp. kosher salt ½ tsp. Ground black pepper 1 tsp. Roasted garlic 2 egg yolks Method: Combine all ingredients except the oil in a food processor or blender and combine. With the machine running slowly drizzle in the oil. For the salad: Cucumber (peeled, halved and seeded) Carrot (peeled) Red Pepper (roasted, peeled, seeded and rinsed) Celery Green Onion Squash (zucchini or yellow) 1 ½ oz. Sherry vinaigrette 1 oz. Field greens Method: With a mandolin fine julienne the cucumber, squash and carrot. Dice the julienne into very fine dice along with the red pepper, celery and green onion. Toss ½ cup of the diced vegetable with 1 oz. of the sherry vinaigrette in a bowl. In the center of a chilled salad plate place a triangle press and fill with the vegetables and press to mold. Remove the press, toss the greens with the remaining dressing and arrange around the vegetables. |
