Displaying items by tag: salads

A completely different take on current culinary favourite, Brussels sprouts. Serve as a side dish or a salad.

 

    Preparation time: 10 minutes

    Ready time: 45 minutes including cooling time

 

INGREDIENTS

 

2 tablespoons olive oil

4 cups Brussels sprouts, halved

2/3 cup white pearl onions, halved

2 teaspoons Chinese five-spice mixture

2/3 cup chicken stock

2 tablespoons buttermilk

2 tablespoons lemon juice

2 tablespoons chives, finely chopped

Salt and pepper to taste

 

METHOD

 

Heat pan over medium-high heat. Add oil. Place Brussels sprouts and pearl onions face down and sear for 2 minutes, or until light to golden brown. Add five-spice mixture and stock.

Reduce heat and simmer for an additional 3 to 5 minutes, or until Brussels sprouts have a slight bite to them. Add water if stock disappears.

Remove from pan and toss with buttermilk, lemon juice and chives.

Season with salt and pepper. Serve at room temperature.

28.11.2013
Published in Recipes

Preparation time15 minutes

Ready time: 1 hour, including cooling time for croutons

Servings: 4

 

Parmesan croutons

One 550 gram loaf egg bread or sourdough

1/2 cup olive oil

1/4 cup Grana Padano or Parmesan, grated

 

Dressing

2 tablespoons mayonnaise

1 tablespoons anchovy fillets, chopped

1 teaspoon garlic, chopped

1 teaspoon Worcestershire sauce

1/4 cup olive oil

2 tablespoons lemon juice

1/4 cup Grana Padano or Parmesan, grated

Freshly ground pepper

 

Salad

4 cups torn curly kale

4 cups escarole or romaine lettuce, torn into bite-size pieces

 

Garnish

1/2 cup shaved Parmesan cheese

 

METHOD

Preheat oven to 400 F

Tear bread into 1-inch pieces and place in a large bowl; you will have about 9 cups. Stir olive oil with Parmesan, then pour over and toss together. Spread in an even layer on a baking sheet. Bake for 15 to 18 minutes, tossing occasionally, or until golden.

Whisk mayonnaise with anchovy fillets, garlic, Worcestershire sauce, olive oil and lemon juice. Whisk in Parmesan. Season with pepper.

Place salad greens in a large bowl. Add 2 cups croutons and 1/4 cup salad dressing. Toss together, adding more dressing if desired. Garnish with shaved Parmesan.

04.11.2013
Published in Recipes

Imagine cooking without salt: It’s like reading in the glow of a Bic lighter. Salt is the culinary light switch, amplifying and sharpening everything. The following composed salad, featuring pickled fennel, gives the mineral plenty of room to strut its stuff. As for what sort of beverage to serve with it, follow one of the cardinal rules of pairings: salt loves acidity. Sodium’s dry tingle begs for a mouth-watering beverage.

 

Preparation time: 1 hour (including pickling and cooling time)

Ready time: 1 hour 30 minutes

Servings: 4

 

INGREDIENTS

1 fennel bulb

1 cup water

1/2 cup white-wine vinegar

1/4 cup granulated sugar

1 tablespoon kosher salt

1/2 teaspoon fennel seeds

2 cups cherry tomatoes

2 tablespoons olive oil

Salt and freshly ground pepper

2 tablespoons fresh rosemary leaves

1/2 head escarole lettuce, washed and torn

2 tablespoons extra-virgin olive oil

2 teaspoons lemon juice

1 large ball buffalo mozzarella, sliced

Maldon salt

 

METHOD

To make the pickled fennel, begin by chopping fennel in half lengthwise and cutting out the core. Cut fennel in quarters, then thinly slice crosswise or shave on a mandoline. Place in a bowl. Combine water, vinegar, sugar, salt and fennel seeds in a pot. Bring to a boil, reduce heat and simmer for 2 minutes. (You can also leave the fennel in the pickling liquid for up to a week if you’re making it ahead.) Pour over fennel and marinate for 30 minutes or until softened. Drain and refrigerate until needed.

 

Preheat oven to 400 F.

Toss tomatoes with 1 tablespoon olive oil and season with salt and pepper. Spread on a baking sheet and roast for 10 to 12 minutes or until browned and just crinkling. Set aside to cool.

Heat remaining 1 tablespoon olive oil in a small skillet over medium-high heat. Add rosemary and sauté for 30 seconds or until crispy. Drain on paper towels.

Toss escarole with extra-virgin olive oil and lemon juice and season with salt and pepper to taste. Divide escarole among 4 plates. Lay a few slices of buffalo mozzarella on the side of each plate along with one-quarter of the roasted tomatoes and about 1/4 cup of the pickled fennel. Sprinkle fried rosemary leaves around the edges of the plates and decorate with a little more extra-virgin olive oil and Maldon salt.

 

SUGGESTED WINE PAIRINGS

 

Falanghina: I am still waiting for this stellar white Italian grape to have its day in the fashion spotlight. A signature of the Campania region around Naples – where buffalo mozzarella reigns supreme – it is crisp yet more characterful than (yawn) pinot grigio.

 

(Photo by Ryan Szulc)

Excerpted from The Flavour Principle © 2013 by Lucy Waverman and Beppi Crosariol. Published by HarperCollins Publishers Ltd. All rights reserved.

17.10.2013
Published in Recipes

Do not dress this salad until just before serving as it will wilt a bit.

 

Preparation time: 15 minutes

Ready time: 20 minutes

Servings: 4 with leftovers

 

Salad

2 small yellow zucchinis, unpeeled and shredded

2 small green zucchinis, unpeeled and shredded

8 radishes, shredded (about 2/3cup)

1/4 cup red onion, finely chopped Salt and freshly ground pepper

 

Dressing

1 tablespoon mayonnaise

1 tablespoon lemon juice

3 tablespoons olive oil

1/2 teaspoon grated garlic

Salt and freshly ground pepper

2 tablespoons chopped fresh mint

 

METHOD

Combine zucchini, radishes and red onion.

Whisk together mayonnaise, lemon juice, olive oil and garlic. Season with salt and pepper, and whisk in one tablespoon mint. Toss with salad and sprinkle with remaining mint. Season with salt and pepper.

16.10.2013
Published in Recipes

Presentation changes your viewpoint of a dish. Taking three elements and stacking them as in this salad make it a visual winner.

 

Preparation time: 15 minutes

Ready time: 40 minutes

Servings: 4

 

INGREDIENTS

 

Pesto:

1 teaspoon chopped garlic

2 cups packed fresh basil leaves

1/2 cup olive oil

1/2 cup grated Parmesan

Salt and pepper to taste

 

Roasted pears:

2 Bosc pears, not quite ripe

2 tablespoon melted butter

1 tablespoon brown sugar

1 ball burrata (buffalo mozzarella or fior di latte would also work)

8 slices prosciutto

 

METHOD

 

Heat oven to 400 F

Place garlic, basil, olive oil and Parmesan in a food processor or blender, and process until smooth. Season with salt and pepper, and reserve.

Slice pears in half and remove core. Cut each half into 4 slices

Combine butter and brown sugar, and toss with pears. Place on baking sheet and bake for 25 to 40 minutes depending on ripeness. They should be just tender. Let cool.

Slice the burrata horizontally into 4 pieces. Place each slice on a serving plate. Top with pears and finish with prosciutto. Garnish plate with pesto.

07.10.2013
Published in Recipes

This salad, made with kid-approved cucumbers, is a different take on the celery and blue-cheese dip that’s usually served with wings.

 

Preparation time: 10 minutes

Ready time: 10 minutes

Servings: 4

 

INGREDIENTS

1 English cucumber

2 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 teaspoon hot sauce

1/2 teaspoon sugar

1/3 cup olive oil

Salt and freshly ground pepper

2 ounce crumbled blue cheese

 

METHOD

Cut cucumber in half lengthwise then slice on a diagonal into half moons. Place on a serving platter or in a large bowl.

Combine mayonnaise with mustard, lemon juice, hot sauce and sugar. Whisk in olive oil, and season with salt and pepper. Drizzle over cucumbers. Scatter with blue cheese.

11.09.2013
Published in Recipes

alt

Although charcuterie is a trendy dish in many restaurants, it makes a refreshing main course for a summer dinner.  Buy your favourite kinds and serve with this hearty salad dressed with bagna cauda vinaigrette, a tradtional Italian dip for vegetables.

Prep time: 20 minutes

Ready in: 30 minutes

Serves: 4

BAGNA CAUDA VINAIGRETTE
2 tbsp lemon juice
1 tsp chopped anchovies
1 tsp chopped capers
½ tsp chopped garlic
1/3 cup olive oil
Salt and freshly ground pepper
1 tbsp chopped parsley
 

CHARCUTERIE
4 oz Prosciutto
4 oz Cured Sausage
2 oz Bresola
4 oz shaved Parmesan

1 cup sugar snap peas
6 radishes, thinly sliced

4 green onions cut on the diagonal into 2-inch pieces

½ fennel bulb, shaved
4 figs, quartered


METHOD
Stir lemon juice with anchovies, capers and garlic in a medium bowl. Gradually whisk in olive oil. Season with salt and pepper. Stir in parsley.

Arrange meat and Parmesan around a large platter. Slice sugar snap peas in half, lengthwise. Toss sugar snaps, radishes, green onions and fennel with half of the vinaigrette and figs and  mound in the centre of platter. Place remaining vinaigrette in a bowl to serve with the dish. 

07.08.2013
Published in Recipes

alt

Use whatever fresh berries are available and assemble in a glass bowl to make the presentation the star.

Prep time: 15 minutes

Ready in: 30 minutes

Serves: 4 to 6

 

INGREDIENTS

Goat cheese cream:

2/3 cup goat cheese

1/2 cup whipping cream

1/4 cup chopped lemon balm

4 teaspoons maple syrup

Glaze:

1/2 cup redcurrant jelly

1/2 cup port

2 teaspoons grated orange rind

Fruit:

8 ounces cherries, pitted

2 cups blueberries

2 cups strawberries, hulled and halved

2 cups raspberries

2 cups blackberries

Garnish:

6 lemon balm leaves

 

METHOD

Stir together goat cheese, cream, lemon balm and maple syrup until smooth. Reserve.

Combine jelly, port and orange rind in a small pot. Bring to a boil, stirring. Boil 2 minutes longer. Cool.

Place a layer of cherries in a bowl and spoon a little sauce over top. Add a layer of blueberries and drizzle with more sauce. Continue, repeating layers, until all the fruit is used. Pour any extra syrup over the top.

Top each serving with 2 tablespoons sweetened goat cheese. Garnish with a lemon balm leaf
26.06.2013
Published in Recipes

alt

Morels can be sautéed in a little butter with garlic and served on toast, or cooked with chicken to make a heady sauce. The one issue with preparing them is cleaning. A quick rinse with warm water and a good shake in a strainer to dislodge the dirt usually works, although some people soak them, which I think soaks out the flavour.

Prep time: 20 minutes

Ready in: 30 minutes

Serves: 4

 

INGREDIENTS

1 pound (450 grams) thick stalks of asparagus, peeled and trimmed

2 tablespoons olive oil

4 ounces (125 grams) morel mushrooms

Salt and freshly ground black pepper

1 tablespoon balsamic vinegar

4 handfuls mixed spicy greens

Vinaigrette:

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons finely chopped chives

Sprinkling of Maldon or other flaky salt

 

METHOD

Bring a skillet of salted water to a boil. Add asparagus and boil one to two minutes or until still crisp but with a little give. Run under cold water until cool. Pat dry. Cut stalks into thirds on a sharp diagonal.

Heat oil in a skillet over high heat. Cut morels in half if large and toss into skillet. Season with salt and pepper. Lower heat and sauté until morels are softened, about five minutes.

Add balsamic vinegar. Toss with asparagus.

Place a handful of greens on four plates and top with asparagus and mushroom mixture.

For vinaigrette, whisk together olive oil and lemon juice. Season with chives and salt. Drizzle over salads.

 

SUGGESTED WINE PAIRINGS

For the asparagus starter, I’d suggest Sancerre, the fine sauvignon blanc from the Loire Valley in France. The vegetal flavour of the green spears will resonate with the wine’s herbal character, and there’s often a nuance of chalky mineral to Sancerre, which complements the earthy morels. - Beppi Crosariol

05.06.2013
Published in Recipes

alt

This healthy salad is the perfect accompaniment to the flavours of the main course. Cavolo nero is black or dinosaur kale. Regular kale can also be used.

Prep time: 20 minutes

Ready in: 30 minutes

Serves: 4

 

INGREDIENTS

2 bunches cavolo nero

green apple, peeled and slivered

2 green onions, sliced

6 radishes, slivered

1/4 cup toasted slivered almonds

1/4 cup dried cherries

1 tablespoon olive oil mayonnaise

1 tablespoon grainy mustard

1 tablespoon red wine vinegar

1 teaspoon chopped capers

1/4 cup olive oil

2 tablespoons chopped parsley

2 tablespoons chopped mint

Salt and freshly ground pepper

 

METHOD

Remove ribs from kale and thinly slice leaves. Add to a salad bowl with apple, green onions, radishes, almonds and dried cherries.

Whisk mayonnaise with mustard, vinegar and capers. Slowly whisk in olive oil. Stir in parsley and mint. Season with salt and pepper. Toss salad with vinaigrette up to 30 minutes before serving.

15.05.2013
Published in Recipes