This
time of the year just when you thing summer is over try end of the
season local salads
Arugula Salad and Romaine
With Broiled Lemon
Escarole & Roasted
Beet Salad
Crunchy Cabbage Salad
Shaved Root Vegetables
Salad
Kale and Apple Salad
Arugula Salad and Romaine With Broiled Lemon
INGREDIENTS serves 4
2
lemons
15
ml sugar
5
ml fine sea salt, plus more to taste
50
ml olive oil
15
ml lemon juice
1500
ml arugula
600
ml romaine lettuce
Method
1.Scrub
the lemons clean and slice them as thinly as possible. Put the slices
and any juice you can wrangle from the cutting board into a medium
bowl. Sprinkle with the sugar and salt. Toss to combine everything
and to dissolve the sugar and salt. Let the lemon slices sit for at
least 1 hour and up to a day.
2.
Heat a broiler. Cover a baking pan with foil. Spread the lemon slices
in as single a layer as possible given the number of slices and the
size of the pan. Drizzle any juice in the bowl over the lemons.
3.Broil
the lemons until they start to brown, 3 to 5 minutes.
4.In
a large salad bowl combine the olive oil, lemon juice, and any juices
left from the pan of broiled lemons. Taste and add salt to taste, if
you like need more acid add a splash of cider vinegar.
5.Add
the arugula and romaine ( bite size ) to the bowl and toss to coat
with the dressing. Top with the broiled lemon slices and serve.
6.Serve
with crustini bread
Escarole & Roasted Beet Salad
Ingredients
serve 4
2
medium beets
15
ml Vegetable oil
1
head escarole
1
small clove garlic chopped fine
2
shallots chopped fine
30
ml red wine or sherry vinegar
2
ml ground mustard
30
ml olive oil, hazelnut oil, or walnut oil
Salt
& freshly ground black pepper
Method
1.Preheat
oven to 190 C. Put the beets on a large piece of aluminum foil and
drizzle them with some vegetable or olive oil.
2.Cover
them with foil, seal shut, and roast until tender, about 25 minutes
(note that cooking time for beets varies tremendously, they may take
up to an hour). Let the beets cool, slip off their skins, and cut
them into bite-size pieces.
4.In
a large bowl, combine the garlic and shallot, if using, vinegar, and
mustard. Whisk in the oil. Add salt and pepper to taste.
5.Toss
the escarole with the dressing gently but thoroughly. Either toss the
beets with the escarole, or divide the escarole between serving
plates and top each one with a share of the beets.
6.
Serve with French Banquet bread drizzled with olive oil and salt and
pepper
Crunchy Cabbage Salad
Ingredients Serves 4
1
medium head cabbage, shredded
3
green onions, chopped
125
ml white vinegar
125
olive oil
125
white sugar
15
ml soy sauce ( white if you can find it )
75
ml slivered almonds
50
ml sesame seeds
300
ml. Toasted croutons
Method
1.In
a large bowl, combine cabbage and green onions.
2. In a small bowl, combine vinegar, oil, sugar, and soy.
3. Combine cabbage with dressing, and refrigerate.
4.. In a skillet, toast, almonds and sesame seeds, until golden brown. Cool and store mixture in a covered container.
5. Just before serving, nut mixture and the croutons to cabbage. Toss well. Serve chilled.
2. In a small bowl, combine vinegar, oil, sugar, and soy.
3. Combine cabbage with dressing, and refrigerate.
4.. In a skillet, toast, almonds and sesame seeds, until golden brown. Cool and store mixture in a covered container.
5. Just before serving, nut mixture and the croutons to cabbage. Toss well. Serve chilled.
6,Serve
with wandering sticks ( crispy Chinese Noodles ) sprinkled on top
just before serving
SHAVED
ROOT VEGETABLE SALAD
Ingredients
serves 4
60
ml hazelnuts, divided
75
ml fresh orange juice
15
ml fresh lemon juice
50
ml vegetable oil
10
ml hazelnut oil
salt
and freshly ground black pepper
2
medium red beet, peeled
1
small turnip, peeled
1
carrot, peeled
2
radishes, trimmed
60 ml
flat-leaf parsley
Method
1.Crush
½ of hazelnuts; place in a small bowl. Whisk in orange and lemon
juice, vegetable oil, and hazelnut oil. Season vinaigrette to taste
with salt and pepper.
2.Thinly
slice beets, turnip, carrot, and radishes using a mandolin e or
V-slicer. Place beet slices in another small bowl and remaining
vegetables and parsley in a medium bowl. Spoon 50 ml vinaigrette
over beets; pour remaining vinaigrette over vegetables in medium
bowl. Toss each to coat. Season with salt and pepper
.
3.Arrange
beets on a platter; spoon over any vinaigrette from bowl. Drizzle
salad with any remaining vinaigrette; garnish with remaining
hazelnuts.
4.Serve
with topped with crumbled saltines c rakes sprinkle on so just before
serving
Kale
and Apple Salad
Ingredients
serve 4
50
ml fresh lemon juice
30 ml olive oil
salt
1 bunch kale, ribs removed, leaves very thinly sliced
60 gr raisins or dates
1 crisp apple
75 ml slivered almonds, toasted
50 ml finely grated cheese Romano
Freshly ground black pepper
Method
30 ml olive oil
salt
1 bunch kale, ribs removed, leaves very thinly sliced
60 gr raisins or dates
1 crisp apple
75 ml slivered almonds, toasted
50 ml finely grated cheese Romano
Freshly ground black pepper
Method
1.Whisk together the lemon juice, olive oil and pinch salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
2.While the kale stands, cut the dates or raisins into thin slivers and the apple into thin matchsticks. Add the dates or raisins , apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
3. Serve with toasted Raisin bread
