Bison Salad
10 ounces buffalo tenderloin, trimmed center cut
1/4 cup jicama, peeled diced small
2 radishes, washed
2 hearts of palm, sliced
1/2 cup chioggia beets
1 ounce butter
to taste salt and pepper
1 blood orange, segments only
1 honey tangerine
1 Lola Rosa greens
1 bibb lettuce
1 frisee
1 upland cress
Heat a nonstick pan and add one ounce butter. Salt and pepper buffalo and sear in pan until golden brown on all sides, approximately 7 minutes. Smoke buffalo in smoker (following the manufacturer’s instructions) or in a pan smoker. Heat apple wood chips. When it begins to smoke, place seared buffalo in for approximately 10 minutes under light smoking conditions. Remove, chill, and slice thin, about 1/8 inch. Cook hearts of palm in 3 cups of water, approximately 4 minutes and cool. Blanch beets in 3 cups of water until knife goes through, approximately 7 minutes, cool, and small dice.
Honey Tangerine Vinaigrette
1 shallot minced
1/2 cup blood orange juice
1/2 cup tangerine juice
1/4 cup champagne wine vinegar
1/2 teaspoon Dijon mustard
1-1/2 cups grapeseed oil
1 tablespoon honey
1 egg yolk
dash salt and white pepper
In a small saucepan over low heat, reduce the blood orange juice and tangerine juice by half. You should have 1/2 cup of the juice remaining. Chill the juices. Place all of the ingredients except oil and egg yolk into a bowl. Slowly whisk in oil until emulsified.
Place egg yolk into another bowl. Then whisk ingredients slowly into the egg yolk. Season vinaigrette with salt and pepper.
Yields 3 cups.
To Serve
Place 3 slices of buffalo in center of plate, leaving 1-1/2 inch hole in center. Mix hearts of palm, beets, lola rosa, bibb, and frisee. Toss with the vinaigrette. Place in center of buffalo. Garnish plate with 3 each of the sliced radishes, blood orange and honey tangerine segments, and four leaves of upland cress.
Serves 1