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Monday, 16 July 2018

Fava Bean Salad with Pecorino

Fava Bean Salad with Pecorino


1 cup shelled and peeled fava beans 
1 head escarole 
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
2 tablespoon olive oil
Sea salt and freshly ground pepper
2 teaspoon chopped fresh mint
2 teaspoon chopped flat-leaf parsley
¼ pound Pecorino Romano cheese

1.  Shuck, blanch, and clean fava beans.
2.  Remove blemished leaves from escarole and tear into pieces; wash and spin dry.
3.  In a small bowl, whisk together lemon juice and shallot; slowly whisk in olive oil.
4.  Season to taste with salt and pepper.
5.  In a large salad bowl, toss beans together with escarole, mint, parsley, and vinaigrette; season to taste with salt and pepper.

6.  Shave Pecorino Romano over the salad and serve.

Wednesday, 27 June 2018

Strawberry and Mizuna Salad

Strawberry and Mizuna Salad

6 cups of mizuna lettuce
1 cup of sliced strawberries
4 spears of asparagus, roasted and cut into 1-inch pieces
1/2 inch ginger, minced
1/2 cup of sesame oil
1/4 cup of rice vinegar
1 teaspoon of red pepper flakes
1/2 cup walnuts, toasted

1. Lightly toss the mizuna, strawberries, and asparagus together.
2. Whisk ginger, sesame oil, rice vinegar, and red pepper flakes together.
3. Drizzle vinaigrette to taste on salad.
4. Garnish with walnuts.

Monday, 25 June 2018

Summer Plum and Berry Fruit Salad

Summer Plum and Berry Fruit Salad


2 red plums, pitted and sliced
1 cup blackberries
1 cup blueberries
1 cup of strawberries, quartered
1 tablespoon sugar
1 tablespoon fresh orange juice
½ teaspoon cinnamon
2 tablespoons unsalted shelled pistachios, chopped
3 mint leaves, coarsely torn

1. Toss plums, blackberries, blueberries, and strawberries with sugar, orange juice, and cinnamon; let stand 15 minutes.
2.  Serve sprinkled with pistachios and mint.

Friday, 22 June 2018

Watermelon Arugula and Pine Nut Salad

Watermelon Arugula and Pine Nut Salad
6 tablespoons fresh lemon juice
1 teaspoon salt
6 tablespoons olive oil
9 cups watermelon, 
½ inch cubed 
18 cups baby arugula
1 cup pine nuts
1 cup crumbled feta
Coarsely ground black pepper to taste
salt to taste

1.  Whisk together lemon juice and salt in a large bowl, then add oil in a slow
      stream, whisking until emulsified.
2.  Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese,
     pepper, and salt.

Wednesday, 20 June 2018

Frisee Avocado and Orange Salad

Frisee Avocado and Orange Salad


2 heads of frisée, trimmed and washed
1 large navel orange, cut into segments
½ small jicama, peeled and diced
2 avocados, thinly sliced
5 ounces raw pistachios
1 tablespoon honey or agave syrup
1 ½ tablespoon turbinado sugar
1 ½ tsp. smoked sea salt
2 tablespoons Champagne vinegar
1 tablespoon lemon juice
2 ¼ teaspoon sugar
1 tablespoon shallot, finely chopped
2 ¼ teaspoon Dijon mustard
1 cup olive oil
2 tablespoons lemon zest
Salt and pepper to taste

1.       Preheat oven to 350°F.
2.       Line a sheet pan with parchment.
3.       Spread pistachios in single layer on pan and toast for 7 minutes.
4.       Let cool and then add honey.
5.       Mix to coat evenly and spread in a single layer.
6.       Add sugar and salt to coat evenly. 
7.    Bake for an additional 7-10 minutes. Let cool before using.
8.       Add all ingredients except oil and 1 tablespoon of the lemon zest to a food processor.
9.       Process and then slowly add the oil.
10.   Whisk in the remaining zest, adding salt and pepper to taste.
11.   Toss frisée, orange segments and jicama with enough vinaigrette to evenly coat.
12.   Add salt and pepper to taste.
13.   Pile and arrange ¼ of salad on each plate.
14.   Sprinkle each salad with 1 ounce of candied pistachio and then add a fanned avocado half.
15.   Season avocado with sea salt if desired. Serve.

Monday, 18 June 2018

Grapefruit Fennel and Parmesan Salad

Grapefruit Fennel and Parmesan Salad

1 ½ tablespoons white wine vinegar
½ teaspoon honey
¼ cup olive oil
2 heads of butter lettuce, leaves torn
1 cup thinly sliced fresh fennel bulb
3 small pink and red grapefruits, sectioned
1 ounce Parmesan cheese, shaved 
½ cup toasted almond slivers

1.  Whisk vinegar and honey in large bowl to blend.
2.  Whisk in olive oil; season dressing to taste with salt and pepper.
3.  Add butter lettuce, and fennel to bowl; toss to coat.
4.  Top salad with grapefruit sections, then Parmesan cheese and almond slivers. Serve.

Monday, 11 June 2018

Bibb Salad With Pomegranate Vinaigrette

Bibb Salad With Pomegranate Vinaigrette 
1 1/2 cups pomegranate juice
1/3 cup olive oil
5 teaspoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon pepper
1/8 teaspoon salt
4 heads Bibb lettuce, leaves separated
½ cup Pistachios, toasted
8 tablespoons Chevre, crumbled 
4 teaspoons cracked black pepper
1/4 cup pomegranate seeds 

1.  Combine the first 7 ingredients for dressing.
2.  Toss lettuce with enough vinaigrette to coat leaves.
3.  Assemble on a plate to resemble a head of lettuce and sprinkle with chevre, pistachios, and pepper.
3.  Top with pomegranate seeds.