recipe 
yields
2 servings
12 shrimp, peeled and deveined
1 small clove garlic, minced
2 tablespoons olive oil
½ cup cooked golden beets, cubed
¼ cup red bell peppers, julienned
4 Peppadew peppers, quartered
12 cooked haricots verts
¾ cup shaved manchego cheese
2 tablespoons of your favorite vinaigrette
1 bunch micro greens
½ cup edamame mayonnaise (recipe below)
2 10-inch slices of bread, toasted (one 10” baguette, sliced horizontally)
½ cup mayonnaise
¼ cup cooked soybeans
1 dash of salt
1 teaspoon red wine vinegar
The Tartine
Edamame Mayonnaise
steps
For the Tartine
- In a small bowl, toss shrimp, garlic, and olive oil, then cover and marinate in refrigerator for 30 minutes.
- Heat sauté pan over medium heat.
- Add marinated shrimp and sauté until just cooked.
- In a small bowl, mix together beets, bell peppers, Peppadew peppers, and haricots verts. Set aside.
- Spread ¼ cup of edamame mayonnaise on each slice of toasted bread, then sprinkle with manchego cheese.
- Top each slice of bread with six shrimp.
- Evenly distribute vegetable mixture onto each tartine. Top with micro greens and drizzle with vinaigrette.
Edamame Mayonnaise
- Blend in a food processor until smooth, then chill.
To Assemble
- Spread ¼ cup of edamame mayonnaise on each slice of toasted bread, then sprinkle with manchego cheese.
- Top each slice of bread with six shrimp.
- Evenly distribute vegetable mixture onto each tartine. Top with micro greens and drizzle with vinaigrette.
Date Published: 07.22.14
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- from Chef José Gutierrez of River Oaks Restaurant, Memphis, TN
