Displaying items by tag: salads

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Smoked fish and potatoes are a big part of the Russian diet. This is a Niçoise-style salad using potatoes and smoked trout. The egg is a nod to the fertility rites of the spring pagan celebration of May Day. Served with the cheese bread, it makes a simple dinner or lavish lunch.

 

Prep time: 30 minutes

Ready in: 40 minutes

Serves: 4 to 6

 

INGREDIENTS

3 tablespoons red-wine vinegar

1 teaspoon Dijon mustard

1 tablespoon chopped fresh tarragon or 1 tsp dried tarragon

1/2 cup olive oil

Salt and freshly ground pepper

1 red-leaf lettuce, torn into pieces

250 grams (8 ounces) smoked trout, skinned

250 grams (8 ounces) mini red-skinned potatoes, boiled

6 asparagus spears, trimmed and cut into 2-inch pieces, blanched

1/2 cup finely sliced red onion

2 hard-boiled eggs, quartered

1 cup pitted black olives, halved

1 teaspoon cracked black pepper

 

METHOD

Stir vinegar with Dijon and tarragon. Gradually whisk in olive oil. Season with salt and pepper. Reserve. Toss lettuce with 1/4 cup dressing in a large bowl. Line a platter with dressed lettuce.

Break trout into large flakes. Arrange trout, potatoes, asparagus, onion, eggs and olives in rows over the lettuce. Drizzle with remaining vinaigrette (there may be a little extra). Season with black pepper.

07.05.2013
Published in Recipes

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Though puntarella is now available in some grocery stores (especially Italian ones), shredded dandelion leaves, radicchio or Belgian endive are good substitutes. You can shred and sauté the thick base of the puntarella in some olive oil for a side dish.

Prep time: 20 minutes

Ready in: 2 hours, including chilling time

Serves: 4

 

INGREDIENTS

1 head puntarella

1 tablespoon chopped anchovies
 
1 teaspoon chopped garlic
 
¼ cup olive oil
 
1 tablespoon lemon juice
 
Salt and freshly ground pepper
 
 
METHOD
 
Remove stalks from puntarella and thinly slice. Place in ice water along with leaves and refrigerate for about 2 hours; they will curl slightly. Drain well and pat stalks dry.
 
Combine anchovies, garlic, olive oil and lemon. Toss with the puntarella. Taste for seasoning adding more lemon juice, salt and pepper if needed.
 
 
SUGGESTED WINE PAIRINGS 
 
These almost-fashionable greens bring to mind a few almost-fashionable Italian whites, such as greco di tufo, falanghina and insolia, all from the south. Verdicchio from the central-northern Marche region is another good option. They’re all crisp and herbal and happy to swim with the caper-adorned fish, too. Should you prefer more heft, try white Burgundy, especially if you have access to a cellared bottle with a characteristically nutty note that echoes the brown butter.Red? Yikes. The acidity and bitterness here will unhinge all but the crispest examples. Stay on the light side, as in Beaujolais from France or dolcetto from Italy.
 
- Beppi Crosariol
17.04.2013
Published in Recipes

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Our friend Woody Wells drew inspiration for this salad from Judy Rodgers, author of the classic The Zuni Cafe Cookbook. Do not dress the salad until right before serving. For texture make sure the breadcrumbs are coarse, not finely processed.

Prep time: 15 minutes

Ready in: 20 minutes

Serves: 8

 

INGREDIENTS

Garnish:

2 teaspoons olive oil

1/2 cup fresh breadcrumbs

3 Belgian endives, shredded

1 head radicchio, shredded (about 6 cups)

11/4 cups chopped red onion

1 egg, hard-boiled

 

Vinaigrette:

1 teaspoon Dijon mustard

4 anchovies, chopped

1 teaspoon minced garlic

1 tablespoon white wine vinegar

1/4 cup olive oil

Salt and freshly ground pepper

 

METHOD

Heat 2 teaspoons olive oil in a small frying pan over medium heat. Add breadcrumbs and toast, stirring until golden, about 3 to 4 minutes. Remove from heat and cool.

Place endive and radicchio in a medium bowl with onion. Grate egg over the salad.

Whisk together mustard, anchovies, garlic, vinegar and 1/4 cup olive oil. Season with salt and pepper. Toss salad with vinaigrette, then breadcrumbs. Serve immediately.

 

WINE PAIRING

This salad, enticing though it is, will be kind to no wine. Pungent mustard, sharp vinegar, egg, raw onion – that’s quite the arsenal. Best to go with a very crisp, light Mediterranean white. -Beppi Crosariol

13.03.2013
Published in Recipes

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Kale and dandelion greens add a bracing bitterness to the salad.

 

Prep time: 15 minutes

Ready in: 1 hour 25 minutes

Serves: 4

 

INGREDIENTS

Anchovy vinaigrette:

1/4 cup olive oil

2 teaspoons lemon juice

1/4 teaspoon finely chopped anchovies

1/4 teaspoon finely chopped garlic

Salt and freshly ground pepper

 

Salad:

8 leaves black kale, ribs removed

6 dandelion leaves

1 small head escarole lettuce

2 red Belgian endive, finely sliced

1/4 cup chopped red onions

1/3 cup fried breadcrumbs

2 tablespoons chopped parsley

 

METHOD

Stir olive oil with lemon juice, anchovies and garlic. Season with salt and pepper. Let sit for an hour.

Slice kale and dandelion leaves finely and place in large bowl. Tear escarole into small pieces and add to kale along with Belgian endive. Toss in onions, bread crumbs and parsley.

Pour vinaigrette over salad one tbsp at a time, tossing until evenly dressed. Plate salads and sprinkle with extra bread crumbs, if desired.

To fry bread crumbs:

Heat 1 tablespoon olive oil with 1 small clove chopped garlic. Add 1 cup fresh bread crumbs and fry until browned.

 

WINE PAIRING

When I think of bitter greens and anchovies, the mind leaps to dry Mediterranean whites. Point yourself at the Italian or Spanish aisles and choose just about any white you can afford. Beppi Crosariol

06.03.2013
Published in Recipes

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Beauty’s Bagel Shop in Oakland, Calif., pays homage to Beauty’s in Montreal, where owner Blake Joffe’s father grew up. His savvy take on vegetarian deli food includes an unforgettable egg salad on a Montreal-style bagel that is balanced with salt and does not have that underlying sweetness. Everything is lovingly handmade. For this recipe, use horseradish as a great flavour enhancer. Serve it on bagels for a Sunday brunch or spoon over lots of bitter lettuce as a first course. 

Prep time:25 minutes

Ready in: 35 minutes

Serves: 8

 

INGREDIENTS

10 hard-boiled eggs

1/2 cup mayonnaise

1/2 cup chopped celery

1/2 cup chopped red onion

2 tablespoons chopped dill

2 tablespoons chopped parsley

1 teaspoon grated lemon rind

1 tablespoon whole grain mustard

1 cup horseradish, well drained

Salt and freshly ground pepper

 

METHOD

Mash eggs with a potato masher or grate with a coarse grater. Combine mayonnaise, celery, red onion, dill, parsley, lemon rind, mustard and horseradish in a medium bowl. Stir in eggs and season with salt and pepper.

 

WINE PAIRINGS

For egg salad, experience has taught me that you want bold fruitiness to counterbalance the mustard and horseradish here as well as sharp acidity to cut through the mayo. It helps, too, when you’ve got herbaceous notes to resonate with the dill and celery. New Zealand sauvignon blanc meets the criteria, though you can’t go wrong with almost any lean, crisp Mediterranean white. Lightly bitter pilsner is another good option. Beppi Crosariol

30.01.2013
Published in Recipes

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Smoked trout is easy to find, but quality varies; it pays to buy from a reputable fishmonger. The bright-tasting mayo and the slightly sweet balsamic glaze give an added kick.

Prep time: 30 minutes

Ready in: 30 minutes

Serves: 4

 

INGREDIENTS

4 fillets smoked trout

1 avocado, peeled

2 ripe pears, peeled

½ cup mayonnaise

¼ cup yogurt

1 tablespoon finely chopped lemongrass

1 tablespoon fish sauce

Pinch cayenne

Salt and freshly ground pepper

1 cup balsamic vinegar

 

METHOD

Remove skin from smoked trout and lay in centre of plate. Slice avocado into 8 slices and lay two beside each trout fillet. Cut pears into 8 slices each and lay 4 slices on other side of trout.

Beat together mayonnaise, yogurt, lemongrass, fish sauce and cayenne. Season with salt and pepper. Streak over fish, pears and avocados.

Place balsamic vinegar in a pot over medium heat. Bring to boil, and boil for 5 to 8 minutes or until reduced by half and thickened slightly. Dot plates with balsamic reduction.

 

WINE PAIRING

Smoked trout carries more of a fire-pit quality than smoked salmon. That contrasts nicely with boldly fruity Riesling, whether dry or slightly sweet. Lucy’s fruity, tart and fragrant embellishment here also resonates with the wine. - Beppi Crosariol

29.11.2012
Published in Recipes

friedeggsalad

Andy Ricker’s dish is extraordinarily tasty. I could not stop eating it. The eggs are cooked until they are puffed and crispy, the yolk still soft, and then they’re cut and mixed with vegetables. Instead of using palm sugar, I made a simple syrup of 1/4 cup water and 1/4 cup sugar and then used the amount called for in the recipe.

Prep time: 20 minutes
Ready in: 30 minutes
Serves: 2


INGREDIENTS

1 cup vegetable oil

4 eggs

1 tablespoon fish sauce

5 teaspoons lime juice

5 teaspoons palm sugar syrup (equal parts palm sugar and water, dissolved)

1/2 teaspoon sliced Thai chili

1 teaspoon thinly sliced garlic

1/2 cup julienned celery

1/2 cup julienned onions

1/2 cup julienned carrot

1 cup chopped romaine lettuce

1/4 cup cilantro sprigs

 

METHOD

Heat oil in a 10-inch skillet until very hot. Have a plate close by to transfer cooked eggs onto. Working quickly, crack eggs, one at a time, into hot oil. Fry, ladling hot oil over the eggs until edges are crispy and the yolk cooked, about 30 seconds. Remove to a plate and repeat.

Heat fish sauce with lime juice, sugar syrup, chili and garlic in a skillet until just warm. Add all vegetables and eggs cut in quarters.

Scatter cilantro over top. Spoon on platter and serve.

12.09.2012
Published in Recipes

cornbeansalad

With corn and tomatoes at their peak, this is the only time of year to serve this salad. The chipotle adds smokiness, but you can use Asian chili sauce or hot sauce if it is not available. This is a good buffet salad as well as a side dish for grilled steaks.

Prep time: 20 minutes
Ready in: 35 minutes
Serves:  4 (makes 6 cups)


INGREDIENTS

Vegetable mixture:

2 ears corn, husked

1 jalapeno pepper

1 tablespoon olive oil

3 heirloom tomatoes, seeded and diced (10 ounces each)

2 cloves garlic, minced

1 cup chopped Spanish onions

1 cup cooked or canned black turtle beans, rinsed and drained

3 tablespoons chopped basil or coriander

 

Honey lime vinaigrette:

3 tablespoons olive oil

4 teaspoons honey

1 tablespoon lime juice

2 teaspoons chopped chipotle pepper

Salt and pepper to taste

 

METHOD

Brush corn and jalapeno with olive oil. Grill on high heat for about 12 minutes, turning occasionally or until corn kernels are flecked with brown spots and jalapeno looks charred. Remove skin and seeds from jalapeno and chop. Slice kernels off cob. Combine corn, jalapeno, tomatoes, garlic and onions with black beans and basil or coriander.

Stir together olive oil, honey, lime juice and chipotle. Toss with vegetable mixture and season with salt and pepper to taste. Serve with smoked-cheese biscuits.

30.08.2012
Published in Recipes

ricottasalata

The slightly licorice flavour of fennel is heightened by the licorice overtones in the tarragon. If you can’t find the ricotta, substitute pecorino or even feta.

Prep time: 15 minutes
Ready in: 15 minutes
Serves: Four


INGREDIENTS

Main:

3 bulbs baby fennel or 1 large

6 cups baby spinach

6 ounces (175 grams) ricotta salata


Shallot vinaigrette:

2 teaspoons Dijon mustard

2 teaspoons chopped tarragon

1/4 cup finely chopped shallots

3 tablespoons white wine vinegar

1/2 cup olive oil

Salt and freshly ground pepper

2 tablespoons chopped parsley


METHOD

Cut core from fennel and remove top. Cut in half. With a mandolin, or by hand, thinly slice fennel.

Place in bowl and mix with spinach.

Shave ricotta with a vegetable peeler and toss with vegetables.

Whisk together mustard, tarragon, shallots and vinegar. Slowly whisk in olive oil. Season well with salt and pepper.

Toss with salad and finish by sprinkling with parsley.

22.08.2012
Published in Recipes

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This is my interpretation of Chef Hurley’s unique salad. Use larger cremini mushrooms and cut in quarters or halves rather than smaller ones, which dry out when roasted. The fingerlings should preferably be the waxy kind.


Prep time: 20 minutes
Ready in: 1 hour
Serves: 8 
 

INGREDIENTS

Salad: 

12 ounces cremini mushrooms

2 tablespoons olive oil

1 tablespoon balsamic vinegar

Salt and freshly ground pepper

1 cup white wine

1 teaspoon grated lemon rind

1 cup water

1/4 cup chopped shallots

1 dried chili pepper

3 pounds (1.5 kilograms) mussels

1 1/4 pounds (625 grams) fingerling potatoes


Dressing: 

3 tablespoons lemon juice

2 teaspoons Dijon mustard

1 tablespoon chopped fresh tarragon

1/2 cup olive oil

1 packed cup arugula


Garnish:

1 teaspoon tarragon

2 tablespoons chives


METHOD

Preheat oven to 450 F (232 C).

Trim stalks of cremini flush to the cap. Place in bowl and toss with olive oil and vinegar. Season with salt and pepper.

Place on baking sheet and bake 10 minutes, flipping once, or until tender. Cool and cut into quarters. Reserve in large bowl. Combine white wine, lemon rind, water, shallots and chili pepper in a wide pot or sauté pan. Bring to boil over high heat, add mussels and cook until mussels open, about 3 to 5 minutes. Remove mussels as they open with tongs.

Add potatoes into pot and bring back to boil, turn heat to medium low, cover and simmer until potatoes are cooked about 15 minutes. Remove mussels from shell and combine with mushrooms. Remove potatoes, cool a little, then slice in half lengthwise. Add to bowl.

Reduce liquid in pot until about 1/4 cup remains. Reserve.

Whisk together lemon juice, mustard, tarragon, olive oil and reserved pan juices. Toss with salad while potatoes are still warm. Cool, then stir in arugula.

Pile on a platter and garnish with tarragon and chives.


WINE PAIRINGS

This zesty potato salad goes best with a crisp white. Preferably not too light, though; something with the textural weight to match all those mushy-soft chunks. The California style of sauvignon blanc called fumé blanc, often made with brief oak contact to add body and soften the grape’s herbal assault, is perfect. But the choices are broad. A crisp chardonnay also will work with this salad. Beppi Crosariol

 

 

 

 

 

08.08.2012
Published in Recipes