SecondPrepare Gem SaltELittle gem, don't you think? They're so versatile: for starters, they're soft enough to eat raw, yet firm enough to cut into quarters and roast. Flavor-wise, the leaves are sweet enough to be used on their own, but they also like to take a backseat and showcase other flavors. Half of my Test Kitchen team seem to use leaves instead of bread to take their lunchtime food as a sandwich, but we'll save that (and maybe a recipe or two) for another day.
Green salad with grated carrots and pistachios (pictured above)
This is a reflection of modesty, omnipresence andVeryFrenchcarrot stripsSalad. If you want, you can also prepare the carrot ingredient the night before: it only gets better with time. If you can't get carrots with leafy greens, don't worry: use extra chopped parsley.
Prepare20 minutes
marinademore than 30 minutes
Koch25 minutes
delivery4
4 carrots, trimmed, peeled and ground (180 g), plus 10 g strips of green wool, washed and chopped
1 teaspoon Dijon mustard
20 g of raisins
5 teaspoons white wine vinegar
60 ml of olive oil
fine sea salt and black pepper
1 small clove of garlic, peeled and crushed
100g of natural yogurt
½ teaspoon powdered sugar
10 g of mint leaves, chopped
10g parsley leaves, chopped (20g if your carrots don't have green tops)
1Little Jewel-Salat, sheets divided lengthwise and cut in half (100g)
1white chicory, root trimmed, leaves separated and halved lengthwise (100g)
1butter lettuce, leaves separated, larger leaves cut in half lengthwise (200g)
30g pistachio, toasted, lightly ground in a mortar
In a small bowl, combine the grated carrots with the mustard, raisins, 4 teaspoons of vinegar, 1 tablespoon of oil and 1/2 teaspoon of salt and marinate for at least half an hour.
Meanwhile, in a large bowl, prepare the sauce by combining the remaining teaspoon of vinegar and three tablespoons of oil with garlic, yogurt, sugar, 1/4 teaspoon salt and a pinch of black pepper. . In a small bowl, toss herbs with carrot tops (or extra chopped parsley).
Place the lettuce leaves and half of the herbs in a bowl and toss gently.
Place the leaves in a shallow bowl and sprinkle the grated carrots on top. Serve with remaining herbs and pistachios sprinkled on top.
Baked salad with oranges, almonds and feta cheese
A little heat transforms crispy lettuce leaves into a smoky flavor bomb. I use orzo on the bottom of the salad to soak up the dressing, but I can substitute large couscous or similar pasta in smaller forms. This dressing also goes well with raw lettuce leaves or over grilled chicken.
Prepare15 minutes
Koch20 minutes
delivery4 as a party
1 banana shallot(40g), peel and cut into thin slices
1 lemon, grated zest to 1 tsp, squeezed to 2 tbsp
fine sea salt and black pepper
100g of rice grains
60g pitted Kalamata olives
4 small egg yolk salads, quartered lengthwise
50g feta cheese, shattered
Orange and Almond Butter
80 ml of olive oil
1 teaspoon liquid honey
½ teaspoon black cumin seeds
¼ teaspoon Aleppo pepper flakes
Sal
1 large orange
50g peeled almonds, roasted and chopped
Combine the shallots, lemon juice, 1/8 teaspoon salt, and a pinch of black pepper in a medium bowl and stir to combine.
In a medium-sized dry pan, toast the orzo over medium-high heat, stirring constantly, for 7 minutes until golden brown. Then pour in salted boiling water, cover, and cook until tender but still chewy, seven to nine minutes, about one bite. Drain, add the pasta to the shallot bowl and set aside.
Meanwhile, put the pan on high heat and ventilate the kitchen. When the pan is hot, roast the olives for 7 minutes, until they are lightly toasted. Then place them on a cutting board, cut them up and stir them into a bowl of orzo.
Toast the lettuce quarters in half, turning if necessary, for 6 minutes until browned on all sides, then transfer to a large plate or platter.
In a small bowl, add 1/4 teaspoon salt and stir in the first four spices. Using a small serrated knife, slice off the top and tail of the orange, then slice and discard the rind and white pith. Cut the oranges into ½ cm slices, then tear into half moons and mix lightly with the almond paste.
While still hot, transfer the orzo mixture to a large plate, top with the toasted lettuce quarters and sprinkle with the feta cheese. Pour over the sauce and serve.
Mapo tofu gem salty with cucumber
The Jewel Salad is an excellent vehicle for this mapo tofu-inspired dressing that works so well on it.Chineseor other cabbage, or mixed with pasta, or served with steamed fish, or simply with some steamed rice.
Prepare20 minutes
Koch25 minutes
delivery4
30g dried shiitake mushrooms
75 ml of sunflower oil, plus 1 tsp
150 g of fresh shiitake mushrooms, caps and stems separated, caps cut into ½ cm thick slices
fine sea salt
160 g de tofu extra fester, almost broken
1½ teaspoon Sichuan pepper, coarsely ground in a mortar
1 tablespoon of soy sauce
20 grams of ginger, peeled and chopped
4 garlic cloves, peeled and chopped
harry 40 grams
1 tablespoon dark soy sauce
1½ teaspoon brown sugar
1½ teaspoon corn starch
2 small egg yolk salads, the leaves are trimmed and quartered lengthwise
1 teaspoon white sesame seeds, to roast
1 teaspoon black sesame, to roast
for the cucumbers
2 tablespoons of strange trips
¼ teaspoon brown sugar
½ teaspoon sesame oil
1 kleinlostor cucumbers(80g), cubed, cut into 3-4 mm thick slices
2-3 shallotsCut diagonally and cut into 1½ cm wide pieces
Place the dried shiitake mushrooms in a medium bowl, cover with 350ml of freshly boiled water, weigh into a small bowl and set aside for 20 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat and add sliced fresh shiitake pods and 1/8 teaspoon salt, stirring occasionally, for 5 minutes until golden brown. Place the fried mushrooms in a bowl and set aside.
Then make the pickles. In a small bowl, combine vinegar, sugar and sesame oil with 1/4 teaspoon fine sea salt, mix well, add cucumber and spring onion and stir well, set aside.
To prepare the mapo base, strain the soaked shiitake mushrooms to remove the sand and reserve the liquid from the sauce. Place the soaked mushrooms in the small bowl of a food processor along with the tofu and fresh shiitake stalks and grind a few times to break them up into coarse crumbs.
Return the wok to medium-high heat, add the remaining 1/4 cup oil, and when the oil is hot, stir in the chopped mushroom and tofu mixture. Cook, stirring occasionally, until crispy in spots and golden brown, five minutes. Add peppercorns and a tablespoon of soy sauce, cook for a minute and turn off the heat.
In the small bowl of a food processor, place the ginger, garlic, harissa, dark soy sauce, and sugar, add half of the reserved mushroom soaking liquid, and blend until almost a smooth paste forms, 2 to 3 minutes .
Return the skillet with the chopped mushrooms and tofu to medium-high heat, add the condiment sauce and cook, stirring, for 2 minutes. Combine the cornflour with the rest of the shiitake sauce and pour into the pan with the reserved fried shiitake. Cook for another 2 to 3 minutes, until the sauce thickens slightly, then turn off the heat.
Drizzle 1/4 of the lettuce with the remaining teaspoon of oil, sprinkle with an eighth teaspoon of salt and use tongs to gently tuck the lettuce under the mapo sauce, covering it and letting the sauce soak between the layers of leaves.
Arrange the lettuce cubes and sauce on a plate, place the pickled cucumber and chives on top and season with the remaining liquid from the cucumber. Serve immediately, garnished with toasted sesame seeds.