Chicken of the Sea International, www.chickenofthesea.com Yield: 18 servings 108 slices baguette bread, sliced 1/4” thick and toasted with olive oil and garlic 54 c. (3 1/2 lbs.) prewashed, fresh mixed salad greens 3 1/3 c. red wine vinaigrette dressing 1 43-oz. pouch Chicken of the Sea Premium Chunk Light Tuna or Premium Tonggol Light Tuna 2 c. Italian parsley, chopped 1 1/2 c. capers, drained 4 1/2 c. Roma tomatoes, diced ITALIAN CAPRESE BREAD SALAD 4 1/2 c. fresh mozzarella cheese, cubed 4 1/2 c. ripe black olives, halved 2 1/2 c. fresh basil, chopped Method (1) Line each plate with 6 baguette slices. Toss salad greens with vinaigrette dressing; evenly divide dressed salad over baguette slices. (2) Gently flake tuna, and toss it with the parsley and capers; set aside. (3) Evenly divide and sprinkle tomatoes and mozzarella cheese over salad greens. Top with tuna mixture (about 1/2 c. per plate) and olives. Garnish with fresh basil. Wine pairing: Napa Cellars Chardonnnay 2007 (California) is a lightly oaked Chardonnay with rich, ripe fruit and mineral flavors, which stand up perfectly to the tuna and bread salad. Gary Donlick, chef, Pano’s & Paul’s, Atlanta, www.buckheadrestaurants.com/pp.html Yield: 24 servings 12 slices smoked bacon 3/4 c. ginger, minced 1/2 c. garlic, minced 3 lbs. baby spinach, well-rinsed 3 lbs. watercress, trimmed and well-rinsed Candied Shiitake Mushrooms (recipe follows) Method (1) Cook bacon until crispy; reserve fat. Dice bacon, and set aside. (2) Per serving, heat 1/2 T. bacon fat over medium-low heat, and add 1/2 T. ginger and 1 t. garlic; cook for 1 minute. (3) Add 4 oz. each spinach and watercress. Toss, and turn off the heat. (4) Add 1/3 c. Candied Shiitake Mushrooms and 1/4 c. cooking liquid from mushroom prep. Stir until well-coated, and mound salad on plate, drizzling liquid around it. Sprinkle reserved diced bacon over salad. Candied Shiitake Mushrooms 4 c. teriyaki sauce 1 c. rice wine vinegar 1 c. honey www.chefmagazine.com 1 T. sesame oil 1 lb. shiitake mushrooms, stemmed Method (1) Mix teriyaki sauce, rice wine vinegar and honey together. (2) Heat sesame oil in large sauté pan over medium heat. Add mushrooms, and cook to brown slightly, stirring constantly. (3) Add teriyaki mixture to pan, and bring to a simmer. Remove pan from heat, and set aside to cool slightly. Wine pairing: Kingston Family Vineyards “Alazan” Pinot Noir 2007 (Chile), from California winemaker Brian Kosuge, is a concentrated Pinot that will play deliciously off the candied shiitakes and bacon. September/October 2009 | 35 MUSHROOM COUNCIL WARM BABY SPINACH AND WATERCRESS SALAD WITH SMOKED BACON AND CANDIED SHIITAKE MUSHROOMS