"If chefs can change their consumption habits, they can actually have an influence." Asparagus and Bresaola (Serves 4) For the asparagus: 3 bunches purple asparagus For the vinaigrette: 2 teaspoons Dijon mustard Juice of 2 lemons 1/4 cup extra-virgin olive oil Salt and freshly ground black pepper to taste To serve: 3 ounces bresaola, thinly sliced 3 tablespoons capers, rinsed 1/2 cup Picholine olives, pitted Small bunch of wild arugula leaves Sea salt to taste Chenin Blanc Rudera Stellenbosch, South Africa 2006 For the asparagus: Peel asparagus, starting 1 1/2 inches from the tip.
[ILLUSTRATION OMITTED] For the chive oil: 2 bunches chives, coarsely chopped 1 cup canola oil Salt to taste For the escabeche: 1 cup extra-virgin olive oil 1 tablespoon capers, rinsed 1 clove garlic, peeled and finely chopped 6 shallots, peeled and thinly sliced 1 bulb fennel, cored and thinly sliced 1 celery heart, thinly sliced Juice of 1 lemon 12 Maine sardines, filleted 3/4 cup Picholine olives, pitted 1 cup sun-dried tomatoes, halved lengthwise Salt and freshly ground black pepper to taste For the garnish: Finely chopped thyme leaves Finely chopped chives Finely chopped chervil leaves Celery leaves Fennel fronds Sea salt For the chive oil: In blender, combine chives and oil.
The fresh olives in chilled pails from Arnaud include Picholine Olives
and Appetizer Olives in three varieties--Green with Spring Vegetables, Green with Escabeche, and Tournantes with Lemon.
They have eight beautiful oils so far from Vallee Des Baux, Haute Provence, and Nyons, as well as some very good, naturally cured Picholine olives