Roman Red Cabbage Salad

Ingredients

3 teaspoons lemon juice
2 bananas, peeled and sliced
1 apple, cored and sliced
1 medium red cabbage, shredded
1 oz walnut halves
2 tablespoons red wine vinegar
1 tablespoon honey
salt
freshly ground black pepper

Method

  1. Sprinkle the lemon juice over the banana and apple slices to prevent discoloration.
  2. Mix the cabbage with the banana, apple and walnuts in a serving bowl.
  3. Make the dressing. Heat the vinegar in a small pan until warm and add the honey, stirring well to dissolve. Season with salt and pepper to taste. Leave until cool.
  4. Pour the dressing over the red cabbage mixture, and toss well. Leave the salad to stand for a few minutes before serving to allow the flavours to develop.

Makes 4 to 6 servings.

Source: Versatile Vegetables


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Bresaola Carpaccio with Caper and Egg Vinaigrette

Ingredients

2 hard-boiled large eggs, quartered
1/2 cup minced radishes (about 4)
2 tablespoons drained capers (in brine), rinsed and chopped
2 tablespoons minced cornichons or pickles (not sweet)
2 tablespoons chopped fresh chives
1-1/2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
3 tablespoons extra-virgin olive oil
10 ounces thinly sliced air-dried beef, such as bresaola or Bundnerfleisch, or prosciutto
5 ounces baby arugula (7-1/2 cups)
2 tablespoons grated Parmigiano-Reggiano

Method

  1. Force eggs through a medium-mesh sieve into a small bowl using back of a spoon.
  2. Add radishes, capers, cornichons, and chives to eggs, then gently toss to combine.
  3. Whisk together lemon juice, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until combined.
  4. Arrange slices of bresoolo, overlapping slightly, to cover a large platter. Drizzle all but 1/2 tablespoon vinaigrette over meat, then sprinkle generously with egg mixture.
  5. Add arugula and cheese to remaining vinaigrette in bowl and toss to coat lightly. Mound salad in center of platter

Makes 6 to 8 servings.

Source: Gourmet Italian


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Panzanella with Asparagus and Eggs

Ingredients

4 large eggs (shell-on)
pinch each salt and pepper
2 slices (1/2-inch thick) sourdough bread
1 tsp extra-virgin olive oil
1 bunch asparagus (about 450 g), trimmed
1 clove garlic, halved lengthwise
1 avocado, sliced

Dijon Dressing

2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1/4 tsp each salt and pepper

Method

  1. Make the dressing. In small bowl, whisk together oil, vinegar, mustard, salt and pepper. Set aside
  2. In saucepan, add eggs and enough water to cover by at least 1 inch. Bring to a boil. Reduce heat, boil gently for 4 minutes.
  3. Remove from heat and let stand for 4 minutes. Drain and run eggs under cold water for 2 minutes, drain.
  4. Peel eggs and halve lengthwise, sprinkle with salt and pepper. Set aside.
  5. Brush both sides of bread with oil. Place bread and asparagus on greased grill over medium-high heat. Close lid and grill, turning once, until asparagus is tender and slightly grill-marked and bread is grill-marked, about 7 minutes.
  6. Rub both sides of bread with cut sides of garlic and discard garlic. Let cool slightly; cube bread and halve asparagus crosswise.
  7. In large bowl, gently toss together bread, asparagus, avocado, tomatoes, red onion and basil.
  8. Toss bread mixture with dressing to coat. Top with eggs before serving.

Makes 4 servings.

Source: Mediterranean Flavours


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Kamut Salad with Roasted Cauliflower and Avocado

Ingredients

3/4 cup uncooked Kamut berries
4 cups cauliflower florets
2 tablespoons extra-virgin olive oil, divided
cooking spray
2 tablespoons tahini (roasted sesame seed paste)
2 tablespoons fresh lemon juice
2 tablespoons warm water
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 garlic clove, grated
2-1/2 ounces baby arugula
1 ripe peeled avocado, thinly sliced

Method

  1. Preheat oven to 475°F.
  2. Cook Kamut according to package directions. Drain (if necessary) and rinse with cold water. Drain.
  3. While Kamut cooks, combine cauliflower and 1 tablespoon oil on a foil-lined jelly-roll pan coated with cooking spray. Toss well to coat. Roast at 475°F for 15 minutes or until browned and crisp-tender.
  4. Combine 1 tablespoon oil, tahini, lemon juice, 2 tablespoons warm water, 1/2 teaspoon salt, pepper, and garlic in a large bowl, stirring well with a whisk.
  5. Toss cauliflower with 1 tablespoon dressing.
  6. Add Kamut and arugula to bowl with remaining dressing. Toss gently to coat.
  7. Arrange about 1 cup Kamut mixture onto each of 4 plates. Divide cauliflower and avocado evenly over servings.
  8. Sprinkle avocado evenly with 1/4 teaspoon salt before serving.

Makes 4 servings.

Source: Everyday Whole Grains


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Breakfast Salad with Eggs and Kale Pesto

Ingredients

3/4 cup firmly packed baby leaves
3 oz Brussels sprouts, shaved thinly
1 cup crunchy combo sprout mix
1 small carrot, cut into matchsticks
2 tbsp toasted sunflower seeds
2 tbsp apple cider vinegar
1-1/2 tbsp avocado oil
1 tsp raw honey
1 tbsp white vinegar
4 free-range eggs
1/2 medium avocado, sliced thinly

Kale Pesto

1/3 cup dry-roasted almonds
1/3 cup roasted cashews
2 small cloves garlic
2 cups baby kale, chopped coarsely
1/2 cup extra virgin olive oil
1-1/2 tbsp apple cider vinegar
1/4 cup finely grated Parmesan

Method

  1. Make kale pesto. Pulse nuts and garlic in a food processor until coarsely chopped. Add kale, oil and vinegar; pulse to a fine paste. Add parmesan, season with sea salt and cracked pepper. Pulse until just combined. (Makes 1-1/4 cups.)
  2. Place baby leaves, brussels sprouts, sprout mix, carrot and seeds in a medium bowl. Toss to combine.
  3. Whisk cider vinegar, 1 tablespoon of the oil and honey in a small bowl. Season to taste.
  4. Add dressing to salad. Toss to combine.
  5. Poach the eggs. Half-fill a large, deep-frying pan with water, add white vinegar and bring to a gentle simmer. Break 1 egg into a cup. Using a wooden spoon, make a whirlpool in the water. Slide egg into whirlpool. Repeat with remaining eggs. Cook eggs for 3 minutes or until whites are set and the yolks are runny. Remove eggs with a slotted spoon. Drain on a paper-towel-lined plate.
  6. Divide salad between serving bowls. Top with eggs and avocado. Spoon pesto on eggs and drizzle with remaining oil.

Makes 2 servings.

Source: Everyday Powerfoods


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