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SUBSCRIBE: http://bit.ly/1mk8ehM
WEBSITE: http://www.byrontalbott.com
BUSINESS INQUIRY: [email protected]
MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356
TWITTER: http://www.Twitter.com/ByronTalbott
INSTAGRAM: http://followgram.me/byrontalbott
FACEBOOK: http://www.facebook.com/botalbott
BLOG: http://www.fromayoungchef.blogspot.com
THE TALBOTT VLOGS: http://www.youtube.com/racheltalbott
MY WIFE: http://www.youtube.com/checkinthemirror
KITCHEN EQUIPMENT:
Induction Stove Top: http://amzn.to/1kZnP7f
Boos Maple Cutting Board: http://amzn.to/1Iw6tKH
All-Clad Mixing Bowls: http://amzn.to/1Hz2jAO
Glass Bowls: http://amzn.to/1GmvN2U
Shun Kaji Chef Knife: http://amzn.to/1UdrH4z
Squeeze Bottles: http://amzn.to/1KxaRZX
INGREDIENTS:
6-8 oz A+ grade ahi tuna
1/4 cup green beans (blanched and cooled)
1/4 cup mini marble potatoes (blanched and cooled)
1/4 cup sliced cherry tomatoes
2-3 tbsp kalamata or nicoise olives
6-8 leaves butter lettuce
picked parsley to garnish
Sherry Vinaigrette:
2 tsp chopped garlic
2 tsp picked thyme
3 tbsp sherry vinegar
1/4 cup olive oil
salt and black pepper to taste
