First let me say I love Brasserie Pavil. Not only is it beautiful, but the food is wonderful. My favorite item, so far, is the grilled calamari salad, and Chef Scott Cohen was gracious enough to let me give it to you!
Marinate calamari with1 oz extra virgin olive oil ¼ minced garlic clove1 sprig fresh thyme1/4 sliced shallot S&P to taste for 2 hours up to overnight. Reserve.
For vinaigrette in sauce pot add EVOO heat add garlic, thyme shallots cook 30 seconds add Dijon,verjus ,lemon juice S&P to taste. Reserve hot.
Season calamari out of marinate with S&P to taste grill lightly both sides, cook quickly about 1.5 minutes. Not too long ,toss in warm vinaigrette .Arrange roasted beets in spiral on plate spoon calamari in middle place haricot vert around calamari forming a tee pee. Drizzle vinaigrette over and around dish and garnish 3 sprigs mesculin… Bon appetit!
Ingredients
Calamari
- 7 oz Baby calamari tubes and tentacles (mostly tubes and 3 tentacles per salad and then cut tenticles in 1/2)
- 5 sprigs Baby mesculin
- 4 Haricot Vert, blanched and cut in half reserve cold SP
- 7 slices Roasted beets SP, 1/8 inch thick
- 1 t Pecorino Romano, grated
- 1/4 clove Garlic, minced
- 2 t Pistachios SP, toasted
- 1 oz Extra virgin olive oil
- 1 sprig Fresh thyme
- 1/4 Shallot, sliced
- Salt & pepper, to taste
Vinaigrette
- 2 t Extra virgin olive oil
- 1 t Verjus
- 3 drops Lemon juice
- 1/8 t Dijon mustard
- 1/4 Shallot, minced
- 1/4 clove Garlic, minced
- 5 leaves Fresh thyme
- Salt & pepper, to taste