The Market Report

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BHCitronStudio01.jpgLaura Avery
chats with Evan Funke, who is the Executive Chef at Rustic Canyon Wine Bar on Wilshire Blvd in Santa Monica. He is taking fresh Fuyu persimmons (the tomato-looking type that can be eaten hard), combining them with fennel and apple to make a composed salad. All items are shaved thinly on a Mandoline.  He dresses this composed salad with a Meyer lemon vinaigrette.

 


Lemon Vinaigrette
Recipe courtesy of Epicurious, July 2007

1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)

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David Karp, The Fruit Detective, travels the world in search of obscure citrus varieties with high flavor.  He shows us the Buddha's hand citron, a pulpless and seedless, many tentacled citrus fruit that is more of a flower than a food.

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David with a citron in China

Music break: Plasticine Plugs by Windmill