Eugene Eats

Nicoise Salad
Recipe by Gabriel Gil from The Rabbit Bistro

Ingredients:
1 lbs. Sashini grade albacore
1 Heirloom tomato
28 Haricot vert or green beans blanched & shocked
4 eggs, hard boiled
½ C cucumber, preferably heirloom, diced
½ C nicoise olives
1 red bell pepper, julienned
12 small butterball potatoes, boiled & halved
2 TBSP Olive Oil from Nice, preferably castelas
1 TBSP champagne vinegar
Salt & Pepper
Canola Oil
Maldon Salt

In a saute pan over medium high heat, sear the tuna on all sides with the canola oil & allow to cool in the refrigerator for at least two hours. Toss the rest of the ingredients except the eggs in olive oil, vinegar, salt & pepper. Arrange the vegetables on the plate in groups, composed. Place one egg on the plate top with the fish, thinly sliced, drizzle with more olive oil & sprinkle with maldon salt.

Enjoy!

Serves 4

In honor of the Eugene chapter of the Junior League’s A Taste of Oregon Cookbook‘s 30th Anniversary, Chef Gabriel Gil puts his personal twist on French Onion Soup.

French Onion Soup

Recipe by Gabriel Gil from The Rabbit Bistro

Ingredients:
5 lbs. Yellow Onion sliced thin
2 L Brown Chicken Stock or Beef Stock
2 TBSP unsalted butter
Canola oil
½ French baguette cut into rounds & toasted
¼ Comte or Gruyère, shredded
Sherry Vinegar
Salt & Pepper

In a heavy bottom sauce pot sweat the onions over low heat with canola oil, stirring often to prevent scorching until carmel colored, about 1 to 1½ hours. Add butter & allow to brown. Add stock & reduce until soup consistency. Season with salt and pepper & sherry vinegar. Ladle soup into crocks or bowls & top with toasted bread slices and the cheese & melt under broiler.

Enjoy!
Serves 4

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