Chef's Corner
Make a great summer dinner with one of North Star American Bistro's big hits. Visit the restaurant for more classic American cuisine with a twist.
North Star Bistro Salad (Serves 6)
Ingredients
- 6 Pieces Salmon Filet 5 oz skin off
- Lemon thyme dressing (see recipe below) to taste
- 6 oz goat cheese
- 6 ea Roma tomatoes, quartered
- 2 oz pine nuts
- 1 lb spring mix
Procedure
Make the dressing. This can be made a day in advance. Start the grill. Crumble your cheese and refrigerate. Slice the tomatoes. Oil the fish and season with salt and pepper. Place on the grill and cook through. Approximately 3-4 minutes a side. Toss the spring mix and cheese with the dressing. (Start with a little dressing, you can always add more.) Pile the spring mix in 6 bowls and make sure everyone gets cheese. Place 4 tomatoes on each and sprinkle with pine nuts. Place the fish on top and drizzle a little bit more dressing on top of the fish. Serve with your favorite chilled white wine.
Lemon Thyme Vinaigrette
Ingredients
- 1 lg Shallot (minced)
- 1/4 C Lemon Juice
- 1/2 C White Wine Vinegar
- 3/4 Oz Thyme
- 1-1/2 C Olive Oil
- Generous amount of Black Pepper
- Salt to taste
- 1.5 T Sugar
Procedure
Heat the vinegar and sugar on the stove until sugar is dissolved. Mix all ingredients in a bowl except for olive oil. Slowly whisk in olive oil. Check seasoning with salt.
North Star Brookfield
19115 W. Capitol Dr. Ste 100.,
Brookfield, WI 53045
Phone: 262.754.1515
Open for lunch and dinner daily. 11a - 10p Mon-Sat & 10a - 9p on Sun.
Brunch is offered until 3p every Saturday and Sunday.
