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2 teaspoons whole black peppercorns
2 teaspoons fennel seeds
1 teaspoon white peppercorns
1 teaspoon coarse kosher salt
1 1/2 teaspoons dried lavender blossoms 

2 large navel oranges
1/2 cup diced red onion
1/2 cup pitted Kalamata olives, diced
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper

4 tablespoons olive oil
1 1 1/4-pound trimmed beef tenderloin

2 cups lightly packed fresh arugula
1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler

For carpaccio: 
Combine ingredients in mortar and coarsely crush with pestle. Rub 1 tbsp oil over beef, coat with spice mixture and let stand 1 hour at room temperature. 

Heat 3 tablespoons oil in heavy large skillet over high heat, add beef and sear on all sides, turning every 2 minutes (beef should be rare in center). Chill until cold, wrap in plastic and freeze 1 hour then unwrap and slice as thinly as possible. 

For salsa: 
Cut off peel and white pith from oranges, then cut between membranes to release sections. Cut each section crosswise into 4 pieces and add to bowl. Mix in remaining ingredients. Cover, chill at least 1 hour and up to 4 hours. 

Toss arugula with juices from salsa and mound on a chilled platter. Top with salsa. Surround with meat and cheese. Makes 10 servings.


6 medium-size red beets, cooked and chilled 

Champagne or red wine vinegar 
Sea salt, preferably somewhat coarse 

1/4 cup creme fraiche 
2 tablespoons Dijon mustard 
Fresh chervil 
2 teaspoons finely sliced fresh chives 

With a mandoline or sharp knife, slice the beets as thinly as possible, arrange in overlapping circles on 4 chilled dinner plates, then sprinkle with vinegar and salt. 

In a small bowl, whisk together the creme fraiche and mustard, season to taste with salt. Drizzle the sauce decoratively over the beets. Scatter a few leaves of chervil and 1/2 teaspoon chives over each serving. Serve immediately. Serves 4


4 thin slices skinless king salmon fillet (about 2 ounces each)
2 tablespoons finely minced shallot 
1 tablespoon plus 1 teaspoon lemon juice 
Extra virgin olive oil 
Fleur de sel or sea salt, preferably somewhat coarse 
2 dozen small mint leaves 
1 tablespoon capers, rinsed, chopped if large (or more to taste)
3-4 tablespoons lemon oil
Freshly ground black pepper 

Remove any pin bones from the salmon and keep the fish chilled until ready to use. In a small bowl, marinate the shallots in the lemon juice for 30 minutes. Put a large sheet of plastic wrap on a work surface and oil it lightly with extra virgin olive oil. Put one of the salmon slices on the wrap. Oil the surface of the salmon and top with another sheet of plastic wrap. With a meat mallet or a rolling pin, gently pound the salmon until it is paper thin (not too hard or the flesh will break). Lift off the top sheet of plastic wrap, invert the salmon onto a cool dinner plate and carefully lift off the remaining sheet of plastic wrap. Repeat with the remaining salmon slices, dividing them among individual chilled dinner plates. 

Just before serving, sprinkle each serving with fleur de sel or sea salt, the marinated shallots and lemon juice, mint leaves torn into smaller pieces, capers, lemon oil and several grinds of black pepper. Quantities are more or less to taste. Serve immediately. Serves 4


4 medium portobello mushrooms, stems removed 
1 fennel bulb 
1/2 cup shelled, peeled fava beans (see note) 
3-4 tablespoons extra virgin olive oil 
1 lemon 
Kosher salt 
2 sprigs fresh mint, chopped 
1 small chunk Parmigiano-Reggiano or Pecorino Romano 

With a sharp knife, slice mushrooms as thinly as possible without shredding them. Scatter slices on a large serving platter. With a mandoline or a sharp knife, shave fennel crosswise. Scatter fennel over mushrooms. Sprinkle favas on top. Drizzle olive oil over vegetables evenly and thoroughly. (Mushrooms are thirsty, so use more oil if needed.) Cut lemon in half and squeeze the juice over vegetables, catching seeds as they fall. Sprinkle liberally with salt, then top with mint. 

With a vegetable peeler, shave cheese over salad to taste. Add more oil to taste. Serve at once. Serves 8-10 

Note: To peel fava beans, split open pods and remove beans. Plunge beans into a pot of rapidly boiling salted water for 30-60 seconds, depending on size. Drain and plunge into a bowl of ice water. When cool, split top of each bean with a fingernail. With the other hand, squeeze gently from the bottom to make the bean pop out. 


3 teaspoons extra-virgin olive oil + more for brushing 
12 ounces (12 thin slices) veal scallopine 
Sea salt 
Freshly ground black pepper 
Parmigiano-Reggiano in one piece for slicing 
Medium-bodied balsamic vinegar 

Cut 12 6 x 6-inch squares of kitchen parchment paper. Brush 1 sheet lightly with olive oil and place 2 slices of veal in the middle. Brush the veal with olive oil, then cover with another piece of parchment. 
Using a flat meat mallet, gently pound the veal to an even thickness of about 1/16 of an inch (when you hold it to the light it should appear translucent). Repeat with the remaining veal slices. Refrigerate for at least 1 hour and chill 6 serving plates. Remove the top layer of the parchment from one packet and invert the pounded veal slices onto a chilled plate, press down gently on the paper so that the entire surface of veal below makes contact with the plate, then carefully peel away the second layer of parchment. 

Repeat with the remaining scallopine on the other serving plates. Season each serving with 1/2 teaspoon extra-virgin olive oil, then lightly spread the oil with the back of a spoon. Sprinkle each carpaccio with sea salt and a twist or 2 of pepper. Finally, using a vegetable peeler, shave thin slices of Parmesan over each serving. At the table, drizzle each serving liberally with the balsamic vinegar. Serve at once. Serves 6