Chee-Yun, from her home in Dallas, Texas, where it is 88 degrees!Today’s Fiddler’s Favorites comes to us from the lovely violinist
Chee-Yun has performed with many of the world's foremost orchestras and conductors. She has received exceptional acclaim as a recording artist since the release of her debut album of virtuoso encore pieces in 1993, Vocalise. Her recording of the Penderecki Violin Concerto Nos. 1 and 2 on Naxos was acclaimed as "an engrossing, masterly performance" (The Strad) and "a performance of staggering virtuosity and musicality" (American Record Guide).
In addition to her active performance and recording schedule, Chee-Yun is a dedicated and enthusiastic educator. She gives master classes around the world and has held several teaching posts at notable music schools and universities. From 2007 to 2017, she served as Artist-in-Residence and Professor of Violin at Southern Methodist University in Dallas.
Today she brings us her Arugula salad with rice and salmon roe caviar. Many thanks Chee-Yun for this delicious recipe !
ARUGULA SALAD with RICE and SALMON ROE/CAVIAR
- 1/2 cup uncooked rice (white is fine but for a healthier version, a blend of different grains like brown rice, quinoa, barley, wheat berries or bulgur is preferred)
- 1 tablespoon chopped canned anchovies in olive oil (drain the excess olive oil in the can)
- 3 tablespoons pre-made seaweed salad. If you can’t find them easily, flavor the rice with sushi vinegar (mixture of rice vinegar, or any vinegar and sugar)
- 1/8 of an onion, finely chopped; or shredded carrots for crunchiness
- 2.5-3 ounces arugula
- Salmon roe/caviar
- Korean coarse red pepper flakes or crushed red pepper flakes
- Toasted sesame seeds
- Sesame oil
- Cook rice in a rice cooker or on the stove with a little less water than recommended to make the rice fluffier and airy.
- In a big salad bowl, cool off the rice and then drizzle with 2 tablespoons of sesame oil to “wet” the rice.
- Next, add anchovies, seaweed salad (or sushi vinegar mixture), onions/carrots (optional).
- Fold all that in with arugula.
- Sprinkle generous amounts of red pepper flakes, sesame seeds and add a bit more sesame oil, I like to add one tablespoon or more!
- I personally love to top the salad with a baked/broiled/grilled “omega-3 rich” fish, preferably salmon or Chilean sea bass (personal favorite!) to make it into an entrée.
- And of course, if you love wine like I do, a glass (or two) of your favorite wine!
This recipe makes two generous servings!
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