ClickThru Tartine courtesy of River Oaks
Photo courtesy of River Oaks Restaurant

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yields

2 servings

    The Tartine
  • 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)
  • Edamame Mayonnaise
  • ½ cup mayonnaise
  • ¼ cup cooked soybeans
  • 1 dash of salt
  • 1 teaspoon red wine vinegar
steps

For the Tartine

  1. In a small bowl, toss shrimp, garlic, and olive oil, then cover and marinate in refrigerator for 30 minutes.
  2. Heat sauté pan over medium heat.
  3. Add marinated shrimp and sauté until just cooked.
  4. In a small bowl, mix together beets, bell peppers, Peppadew peppers, and haricots verts. Set aside.
  5. Spread ¼ cup of edamame mayonnaise on each slice of toasted bread, then sprinkle with manchego cheese.
  6. Top each slice of bread with six shrimp.
  7. Evenly distribute vegetable mixture onto each tartine. Top with micro greens and drizzle with vinaigrette.

Edamame Mayonnaise

  1. Blend in a food processor until smooth, then chill.

To Assemble

  1. Spread ¼ cup of edamame mayonnaise on each slice of toasted bread, then sprinkle with manchego cheese.
  2. Top each slice of bread with six shrimp.
  3. Evenly distribute vegetable mixture onto each tartine. Top with micro greens and drizzle with vinaigrette.
  • from Chef José Gutierrez of River Oaks Restaurant, Memphis, TN

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