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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Appetizers, Season 4
The Sexy Banana Salad
Source: Lisa Fernandes, Top Chef Season 4
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The Sexy Banana Salad - Squid, Lobster Tail, Bananas, Yuzu Vinaigrette, Chili Flakes
Prep Time: one hour
Serves: 4
Directions:
Yuzu Vinaigrette:
Heat miso, grapefruit juice, rice wine vinegar and yuzu. Strain and blend drizzling in oil; add salt. Add onion, mango, minced garlic and minced shallot.
Lobster Tail & Squid:
Coat lobster tail and squid with oil, salt and pepper. Grill and chill. Slice both very thin.
Banana Salad:
In a bowl, mix all ingredients together. Sprinkle with chili flakes to taste.
Ingredients:
Yuzu Vinaigrette:
1T shiro miso
1 grapefruit, juiced
1/2 cup rice wine vinegar
1 tsp yuzu
Drizzle of oil
Salt to taste
1/2 red onion, sliced
1/2 mango, julienned
1 clove minced garlic
1/2 minced shallot
Lobster Tail & Squid:
1 lobster tail
1/2 lb squid
Drizzle of oil
Salt and pepper to taste
Banana Salad:
1T cilantro
1 stick hearts of palm, chopped
8 grape tomatoes, halved
1/4 banana, sliced
1/4 cup baby spinach, cleaned
Torn red leaf lettuce
Garnish:
Chili flakes to taste
TOP CHEF
Season 4 - Chicago
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