Leek Stalks
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Baxter, Steve
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Academia Barilla 100% Italian Unfiltered Extra-Virgin Olive Oil

La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Two Braised Vegetable Salad Recipes

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“To make a good salad is to be a brilliant diplomat -
the problem is entirely the same in both cases.
To know how much oil to mix in with one's vinegar.”
~ Oscar Wilde

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The Bon Appetit Cookbook  

Produce at an Outdoor Market...
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Ross, Nancy &...
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Lauch
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Meisen, Michael
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Leek and Carrot Salad with Watercress
Bon Appétit March 1988

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3 tablespoons olive oil
12 leeks, cut crosswise into
/4-inch-thick rounds
1 cup chicken stock
3 carrots, peeled, cut julienne

Dressing:
3 garlic cloves, minced
4 1/2 tablespoons white wine vinegar
1 1/2 tablespoons fresh lemon juice
1 1/4 teaspoons Dijon mustard
1 cup plus 2 tablespoons olive oil
3/4 cup minced fresh parsley
3/4 cup minced green onions
Salt and freshly ground pepper

Watercress

Heat 3 tablespoons oil in heavy large skillet over medium heat. Add leeks
and stir 2 minutes. Add stock and bring to boil.  Reduce heat, cover and simmer until leeks are tender. Transfer leeks and stock to bowl. Cool,
cover and refrigerate until chilled. Steam carrots until tender, about 4
minutes. Cool; refrigerate until chilled.
For dressing: Combine garlic, vinegar, lemon juice and mustard in small bowl. Whisk in 1 cup plus 2 tablespoons oil in thin stream. Whisk in
parsley and green onions. Season with salt and freshly ground pepper. Arrange watercress on platter. Drain leeks and arrange down center of
platter. Place carrots around edge. Spoon dressing over and serve.
Serves 8.

Paprika
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Meisen, Michael
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Braised Endive and Red Pepper Salad

2 red bell peppers
1 tablespoon extra-virgin olive oil
4 heads Belgian endive (about 1 pound),
trimmed and cut into 1-inch-pieces
1 tablespoon fresh thyme or
1 teaspoon dried, crumbled
1 tablespoon fresh lemon juice
1/4 teaspoon salt
3 scallions, trimmed and cut
into 1-inch pieces
Freshly ground black pepper
2 tablespoons sherry vinegar,
or 1 1/2 tablespoons red wine vinegar

To prepare peppers, place them about 2 inches below preheated broiler.
Broil peppers, turning them as their sides become scorched until their skin
has blistered all over. Transfer peppers to bowl and cover it with plastic
wrap, or put them in paper bag and fold it shut. The trapped steam will
make the peppers limp and loosen their skins - about 15 minutes. With a paring knife peel off peppers' skins. Remove stems, ribs and seeds from peppers working over a bowl to catch the juices. Strain pepper juices into another bowl and set it aside. Slice peppers lengthwise into 1/2-inch-wide,
2-inch-long strips and add them to the juices.
Heat oil in large heavy-bottomed skillet over medium heat. Add endive
and thyme and cook mixture stirring constantly until endive begins to wilt - about 5 minutes. Stir in lemon juice, salt, scallions and some pepper, then cook mixture 3 minutes more, stirring frequently. Add peppers and their juices and the vinegar; cook 2 minutes. Scrape contents of skillet into
bowl and refrigerate until cool. Serve chilled or at room temperature.

Featured Archive Recipes:
Apple, Celery Root and Endive Salad
Endive Salads (Lee Bailey)
Maggie's Roasted Red Peppers
Pickled Beet and Endive Salad with
Goat Cheese and Walnuts
Laurie Colwin on Red Peppers
Roasted Pepper Salad
Roasted Vegetable Salad
Spinach, Pear and Green Bean Salad
with Riesling Dressing
Three Corn Salads
White Corn, Cherry Tomato and
Yellow Pepper Salad
Zucchini, Broccoli and Mushroom Salad
 

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