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    Jaan's Forty-Five Dollar Salad


    Source of Recipe


    from Bruno Lopez, executive chef of Jaan at the Raffles L'Ermitage hotel in Beverly Hills.

    List of Ingredients




    8 ounces diced poached Maine lobster
    3 ounces Hudson Valley foie gras
    1/8 ounce Italian black truffles
    4 ounces seared sushi-grade ahi tuna
    2 ounces Scarborough micro greens
    2 ounces blanched white asparagus
    2 ounces English peas
    1 ounce teardrop tomatoes
    2 ounces truffle oil vinaigrette
    1/8 ounce artichoke chips
    1/4 ounce California estate caviar
    2 homemade Yukon potato blinis

    Recipe



    Combine all ingredients. Serve with a side of homemade flatbread with herbs and Parmigiano-Reggiano cheese.

    This recipe yields 1 serving.

    Total price of this salad at the restaurant, with 15% tip, is $51.75.

 

 

 

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