Spinach Salad with Tamarind Dressing & Pappadam Croutons

Spinach Salad with Tamarind Dressing & Pappadam Croutons

  

About 2 ½ cups olive oil for frying
4  plain or black pepper pappadams
2 ½ tablespoons warm water
2 tablespoons fresh lime juice
1 tablespoon mild honey
1 ¼ teaspoons tamarind concentrate
¾ teaspoon salt
1/3 cup olive oil
24 cups baby spinach
2 seedless cucumbers, quartered lengthwise, then cut crosswise into 1/3-inch-thick slices

Special equipment: a deep-fat thermometer

1.  Heat ½ inch oil in a 10-inch heavy skillet (2 inches deep) over moderate heat until

     thermometer registers 350°F. 

2.  Fry 1 pappadam, turning over once, until blistered and pale golden, about 1 minute

     total.

3.  Lift pappadam from skillet with tongs, letting excess oil drip back into skillet, and   

     transfer to paper towels to drain.

4.  Return oil to 350°F and fry remaining pappadams, 1 at a time, in the same manner.
5.  Whisk together water, lime juice, honey, tamarind concentrate, and salt in a small

     bowl, then add oil in a slow stream, whisking until combined.
6.  Toss spinach and cucumbers with dressing in a large bowl.

7.  Break pappadams into 1 ½ inch pieces and add to salad just before serving, tossing gently to combine. 

Potato Salad with Parmesan and Tomato

Potato Salad with Parmesan and Tomato

6 medium to large red potatoes, scrubbed

1 large tomato

1 shallot, finely chopped

Chopped fresh chives, to serve

Grated parmesan cheese, to serve

2 teaspoons mustard

4 teaspoons white wine vinegar

1/3 cup olive oil

1 teaspoon of red pepper flakes

3/4 cup grated parmesan cheese

     1.  Place the potatoes in a large saucepan of salted water.

     2.  Bring to a boil, then reduce the heat and simmer for 30-  35 minutes, or until tender to the point of a knife.   

     3. Remove and plunge into a bowl of iced water to stop the cooking.

     4.  Peel the potatoes then cut them into 1/2-inch cubes and set aside to cool.

5.      Bring a small pan of water to a boil.

6.      With the point of a small sharp knife, score a small cross in the skin at the base of the tomato.

7.      Drop the tomato into the boiling water for 10 seconds, then plunge it into a bowl of cold water.

8.      Peel the skin away from the cross, then cut around and remove the stalk from the tomato.

9.      Slice the tomato into quarters, remove and discard the seeds and finely dice the flesh. Set aside.

10.  Mix the mustard and vinegar together in a small bowl and season to taste.

11.  Gradually pour in the oil in a thin steady stream, whisking until the mixture emulsifies and thickens.

12.  Stir in the red pepper flakes and the grated Parmesan, then gently toss the potato cubes in the vinaigrette until well coated.

13.  Pile some potato salad in the center of six plates and garnish each salad with a sprinkling of shallot, chives and diced tomato, then a little extra Parmesan and freshly ground black pepper.

Endive and Pomegranate Salad

Endive and Pomegranate Salad

 6 tablespoons pomegranate juice

3 tablespoons olive oil

2 teaspoons Dijon mustard

1 small garlic clove, minced

¼ teaspoon salt

Freshly ground pepper, to taste

2 large navel oranges, peeled and sliced

2 Belgian endives, cut into ¼ inch slices

1 cup watercress

1 avocado, thinly sliced

1 cup pomegranate seeds

1.    Whisk dressing ingredients in a small bowl.

2.    You can cover and refrigerate the dressing for up to two days.

3.   Alternate avocado slices and orange sections in a fan shape on each of 4 salad plates.

9.    Top with endive and watercress.

10. Drizzle with dressing, sprinkle with pomegranate seeds and serve.

Quinoa and Blueberry Salad with Pistachios

Quinoa and Blueberry Salad with Pistachios

2 cups quinoa

3 cups vegetable stock

3 cups blueberries

1 cup pistachios, toasted

4 green onions, finely sliced

1 cup parsley chopped

¼ cup orange juice

3 tablespoons olive oil

3 tablespoons rice vinegar

1 lime, zest and juice

1 tablespoon honey

½ teaspoon cinnamon

½ teaspoon cayenne

1 inch freshly grated ginger pulp

salt to taste

 1.  Rinse quinoa in a fine mesh sieve under cool running water. Allow to drip dry.

 2.  Heat a medium saucepan over medium-high heat and add quinoa.

 3.  The extra water will steam off and eventually the quinoa will begin to toast a bit.

 4.  Takes about 5 minutes total, you should start to smell the grains as they toast.

 5.   Add 3 cups of water, a pinch of salt and bring to a boil.

 6.   Reduce heat, cover and simmer for 15 minutes or until water is completely absorbed. 

 8. Remove from heat and allow to sit covered for 10 minutes or so then fluff with a fork.

 7.   Allow quinoa to cool before assembling the salad. 

 8. This step can be done the day before.

 9.   Combine orange juice through ginger in a small mason jar and shake to combine. Adjust seasonings.

 10.  You may want to add a bit more ginger. Set aside.

 11.  Toss quinoa, blueberries, green onions and pistachios in a large bowl.

 12.  Add dressing and parsley.

 13.  Toss well to combine.

 14.  Serve slightly chilled or even room temperature.

Baby Beet Greens with Spicy Mediterranean Vinaigrette

Baby Beet Greens with Spicy Mediterranean Vinaigrette

1/2 teaspoon black mustard seeds

1/4 teaspoon ground coriander

1/8 teaspoon ground cumin

1/2 cup carrot juice

2 tablespoons golden raisins

2 tablespoons red-wine vinegar

4 sprigs fresh cilantro

1 tablespoon plain yogurt

1 teaspoon honey

2 teaspoons crushed red pepper

1/4 teaspoon salt

Freshly ground pepper to taste

1/4 cup olive oil

1 1/2 cup cubed multigrain bread

1 tablespoon olive oil

1 clove garlic

pinch salt

4 cups baby beet greens

1/4 cup dried cranberries

1/4 cup shredded smoked Cheddar

1. Heat mustard seeds, coriander, and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. 

2. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.

3. Place raisins in a blender and add the hot juice. 

4. Let stand for 5 minutes to plump the raisins. 

5. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, 1/4 teaspoon salt, and pepper and blend until combined. 

6. Pour in 1/4 cup oil and blend until smooth, about 1 minute.

7. Preheat oven to 375°F.

8. Toss bread and 1 teaspoon oil in a medium bowl until well combined. 

9. Spread in a single layer on a large baking sheet. 

10. Bake, stirring once, until golden and crisp, 12 to 15 minutes.

11. Season a wooden salad bowl by rubbing with garlic and pinch of salt. 

12. Chop the garlic and add to the bowl along with greens. 

13. Pour 1/4 cup of the vinaigrette over the greens. 

14. Sprinkle the salad with cranberries, cheese, and the croutons; toss and serve.

Arugula and Peach Salad with Creamy Chive Vinaigrette

Arugula and Peach Salad with Creamy Chive Vinaigrette

2 large ripe peaches, thinly sliced

½ tablespoon fresh lemon juice

12 cups arugula

6 tablespoons olive oil

1 ½ tablespoons of lemon juice

1 1/2 tablespoons whipping cream 

1/3 cup finely chopped fresh lavender flowers

1. Place peach slices in large bowl.

2. Add ½ tablespoon lemon juice; toss.

3. Add arugula to bowl with peaches.

4. Whisk lemon juice and olive oil in small bowl.

5. Whisk in cream, then lavender. Season with salt and pepper.

6. Add dressing and toss with arugula and peaches.

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.