Sashimi Salad 

Ingredients 

• Two heads of Curled endive (Frisee)

• 6 oz Sushi-Grade White Fish 

• Baby bell peppers 

• 2 Green Onions

• ¼ cup lemon juice (2-3 lemons)

• ½ cup salt Olive Oil 

• Pinch of Salt 

• Pinch of Pepper

• White Sesame seeds 

Directions 

1. Make sauce by pouring a cup of olive oil, a bowl, and lemon into a bowl. Let sit for 2-5 minutes before stirring, this will ensure the acid and fat emulsifies. 

2. Thinly slice Frasier and peppers, add large mixing bowl into bowl. 

3. Thinly slice fish, and green onion. 

4. Pour ⅔ of the sauce on a service pattern, until the bottom of the plate is cornered. Lay Fish on top, then top with green onions.

5. Next, take the remainder of the sauce, add honey, salt and pepper. Mix until emulsified. 

6. Add to lettuce and peppers, and toss. 

7. Place lettuce in a bowl, garnish with a heavy amount of toasted sesame seeds, for improved hosting. 

8. Important: must eat fish on the day of preparation, but lettuce can stay in the fridge for 2 days.