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Little Gem Salad with Lemon Cream and Hazelnuts

Little Gem Salad with Lemon Cream and Hazelnuts



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Wait, whipped cream in a salad? Yep. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.” Learn more here.

Ingredients

  • ½ teaspoon freshly ground black pepper, plus more
  • 2 tablespoons fresh lemon juice, divided
  • 6 heads of Little Gem (about 1 pound total), cores removed, leaves separated
  • 4 small carrots (about 4 ounces), scrubbed, thinly sliced lengthwise on a mandoline
  • 1½ ounces SarVecchio or Parmesan

Recipe Preparation

  • Combine garlic, cream, and ½ tsp. pepper in a small bowl; season with salt. Cover and chill 1 hour.

  • Meanwhile, preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool before chopping coarsely.

  • Strain cream mixture into a large bowl and add oil. Whip to soft peaks, then whisk in 1 Tbsp. lemon juice. Taste and season with more salt and pepper if needed.

  • Toss lettuce, carrots, mint, and half of hazelnuts with remaining 1 Tbsp. lemon juice in another large bowl; season with salt and pepper. Add a few dollops of lemon cream and gently toss to coat.

  • Spoon remaining lemon cream onto a platter and top with salad. Shave cheese over salad and top with cracked pepper, sea salt, and remaining hazelnuts.

Recipe by Joshua McFadden, Ava Gene's, Portland, Oregon,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 320 Fat (g) 29 Saturated Fat (g) 11 Cholesterol (mg) 50 Carbohydrates (g) 10 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 8 Sodium (mg) 200Reviews Section

Today’s menu

wagyu steak salad wood-fired wagyu shoulder tenders,
little gem lettuce, salsa verde cruda (avocado, cucumber, cilantro, garlic, lime, tomatillo), cucumbers, radish, pea shoots, fresh cracked pepper
$19

market salad seasonal local greens, crushed local hazelnuts, pickled red onions, radish, housemade burnt orange vinaigrette $8

half & half market salad with a cup of soup $11

tasty upgrades chicken $5/ salmon $8 / chevré $3


Family Favourite Healthy Salad Recipes

This list includes 30 of my favourite healthy salad recipes. You can adjust each of these Salad recipes to your dietary requirements.

These Healthy and Hearty Salad Recipes are perfect to keep on hand to plan your weekly meals and dinner parties. Therefore these salads are great as a side but also very versatile to make as a main meal or lunch. Build your harvest table by choosing veggie salads and green salads for variety. And, yes most of these healthy salads are plant based, unless stated otherwise.


The Carb-Forward Salad You Need in Your Life

Every summer, we see a glorious return of the carb-based salad. Potato salads, sure, classic at any warm weather gathering. But also, macaroni or pasta salads, rice salads, couscous salads and grain salads galore. And for good reason! Usually great served cold or at room temp, they are a perfect potluck offering.

Carb-loaded salads can be dressed lightly in a vinaigrette, or in a rich mayonnaise or sour-cream based dressing. Heck, even last night’s red-sauced or pesto-ed pasta leftovers can become instant pasta salad with the addition of some punchy olive oil, fresh herbs, and a splash of red wine vinegar or squeeze of lemon juice.

Now, I am a huge fan of all things carb. Any shape or size of pasta, every type of tater, there is no grain with which I have a bad relationship. But if you asked me for my favorite choice for a summer side salad base, I would have to say fregola.

Fregola, for those of you who have not had the pleasure, is a small pearl-shaped pasta similar to Israeli couscous, which is toasted to give it a nutty flavor. While it is not a standard in the pasta aisle at your local grocery store, it is widely available at Italian markets and online, and is worth seeking out. Since it is a dried, hard-wheat pasta, it can hang out in your pantry for a good long while, so when you do source it, stock up.

I love the variegated colors of fregola, which range from pale straw to chestnut, and the way that the toasted nutty flavor plays off of the other ingredients in a salad, bringing more to the dish than just bland starchyness. I like the small shape, which makes it easy to eat, especially at an event where you might be standing to eat holding your plate in one hand. Because of its small shape, it plays well with other small shapes like lentils or other small beans or peas, which make it a great ingredient for those of us who have carb limitations, as it is easy to do a salad that is half fregola and half a similarly shaped bean or vegetable.

Can’t find fregola locally, or get it delivered in time for your next do? You can hack your own version with other small-shaped pastas that are more readily available, such as Acini de Pepe, Israeli couscous, or Orzo. Simply spread your dried pasta out on a sheet pan and toast in a 400-degree oven until the color deepens to a golden brown the color of a good pie crust. It will be fine if you get good variation of colors on your pan, just remove it when the first few hit that color, and you’ll have the right balance. Let cool on a rack in the pan completely before using or storing.

As with all of these types of salads, you are only limited by your own imagination. So, if you were looking to make your own recipe, think about balance. I tend to keep the total number of ingredients fewer but let each have more punch. You want different textures so that the eating is exciting from bite to bite. A good ratio is between half to two-thirds cooked, drained and cooled fregola to other ingredients. I usually use one bright, colorful vegetable and fresh herbs to bring visual appeal, some acidic or briny element, a raw item for freshness, and often a toasted nut or other crunchy element.


Chicken Salad for the Family

This recipe came about as I was pondering what to cook for the caveman for dinner. If you followed me for a while you would know by now what a mission it is to cook for my loving family. I am crazy about fresh, healthy and plant-based food. However, my better half has a love-hate relationship with anything green. It dawned on me that if I don&rsquot cook a proper (healthier) meaty meal for him, he will never get the proper nutrition he needs. Sorry baby, you have been dissed.


Lemon curd and parsley meringue pie

Photograph: Yuki Sugiura for the Guardian

We're sold on the parsley in this pudding – it adds a little bit of intrigue to a favourite.
Recipe supplied by Andrew Dargue, Vanilla Black

Serves 4
2 egg whites
A pinch of salt
100g caster sugar
1 tbsp fresh parsley, very finely chopped
4 good quality shortbread biscuits (you can make your own if you prefer)
Good quality lemon curd

1 Heat the oven to 140C/275F/gas mark 1.Place the egg whites in the bowl of a electric mixer, making sure it is very clean, and whisk on high. As it starts to expand, add a pinch of salt to stabilise it.

2 Add 1 tsp sugar and continue mixing repeat. Adding the sugar slowly helps to prevent the meringue collapsing. Continue whisking and adding until the sugar is all used up and the meringue has formed. Finally add the parsley and mix in. Pipe into small rosettes about the size of a 10p on to a baking tray lined with baking paper.

3 Bake on the middle shelf of the oven for 40 minutes, then remove and place on a wire rack to cool. Store in an airtight container. They will probably only last a day as they absorb moisture from the air very quickly.

4 To serve, spoon a little lemon curd on to a plate and glue each biscuit in place. Spread lemon curd on top of each biscuit. Finally put the meringues on top and serve with a little whipped cream.


The night before, place the four dried fruits in a deep 2½ pint (1.5 litre) bowl and cover with 1¼ pints (725 ml) cold water.

Make quite sure all the fruit is immersed and leave to soak overnight.

The next day, drain off 3 fl oz (75 ml) of the water, place the fruits and the remaining water in a small pan. Cover and bring to simmering point, and leave to simmer gently for about 10 minutes or until all the fruit feels tender when tested with a skewer. Next stir in the orange zest and juice, then tip the whole lot into a shallow serving bowl to cool. Cover with clingfilm and chill.

Serve the salad spooned into dishes with the yoghurt and nuts handed round separately.


Thinly Sliced Granny Smith Apples, Crisp Puff Pastry, Cider Glaze, Apple Chip, Vanilla Ice Cream.

Crunchy Hazelnut Praline & Vanilla Cream.

Green Apple & Orange Sorbets Paired with Olive Oil, Citrus & Micro-Basil.

*Eating raw or undercooked fish, shellfish, eggs, meat, cheese or unpasteurized cheese increases the risk of foodborne illness. Although efforts will be made to accommodate food allergies, we cannot guarantee meeting your needs. If you have a food allergy, please speak to the manager, chef or your server.


Summer Green Bean Salad Recipe

I had the quintessential summer salad the other night - green beans, cherry tomatoes, roasted hazelnuts, and a bit of frisee were tossed with a creamy herb vinegreta. Wayne and I were sitting at the cava bar at Contigo, and this salad kicked off our meal there. It was the kind of thing that made me sigh happily and settle into an evening of inspiring small plates, good wine, and easy-going conversation.

Contigo is the new-ish kid on the block in nearby Noe Valley, and focuses on Spanish-style small plates made with impeccable local produce. I don't really do restaurant reviews, but I have to say, I really appreciate meals like this. I love a tightly-edited menu with a point of view, and I love seeing what chefs do with local and seasonal produce. Meals like the one I had the other night open my eyes to combining ingredients in a way that might not have occurred to me, preparations I might not have thought of. I love leaving a restaurant feeling invigorated to try out new things in my own kitchen, and that is how I felt as we caught the J-Church trolley home from Noe Valley that night.

Some of you might be curious about all plates we ordered, so I'll list them off:

- Dirty Girl Green Bean Salad - Cherry Tomatoes, Creamy Herb Vinagreta, Hazelnuts
- Patatas Bravas - Fried Potatoes with Allioli, Salsa Brava
- Wild Lobster Mushrooms and Catalan Farm Corn - Garlic, Butter, Thyme
- Berenjenas Fritas - Fried Rosa Bianca Eggplant with Tomato Salmorejo
- Coca (Flatbread) with Gypy and Red Lipstick Peppers, Sweet Onions, Manchego, Herbs, and Marin Sun Farm Egg

I fell for the green bean salad quite hard. And I admit, I've been making my approximation of it all week. Before tasting the version at Contigo, I can't remember the last time I combined tomatoes and hazelnuts - but it really works. This version calls for standard green beans, but if my memory serves me right, the version at Contigo also used Romano beans, and perhaps some hericot vert. Play around with whatever beans looks best at your market.

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A taste of summer: Darina Allen's favourite refreshing salads

This week I have a range of beautiful chunky salads that can be easily put together with the gorgeous summer produce that is coming in from the garden and greenhouse everyday.

Everyone on the farm and gardens continued to sow and plant for the past three months during the Covid-19 p andemic. They too are heroes providing nourishing nutrient-dense, super delicious vegetables and fruit to boost our immune system and keep us healthy. Now we are reaping the dedicated rewards of their hard work.

Baskets of fresh peas, cucumbers, onions, broad beans, beets. the tomatoes have been ripening slowly for the past few weeks but now we have lots for the kitchens, farm shop, farmers markets and online NeighbourFood markets.

The field crop of flowery potatoes , a blight resistant variety called Orla, is ready. If you haven’t ever dug potatoes out of the ground, you haven’t lived! It’s a special ‘Woops in the tummy’ moment when you uncover those jewels under the stalk. Will it be one, or two or maybe five or six?


Everyday we have big platters and bowls of salads oozing with fresh flavours and vitamins and minerals, no need for supplements - this is the real thing. So what's the secret of making a memorable salad, apart from beautiful fresh produce of course, here are a few tips.
1. Think about a contrast of colour, texture and flavour - counterbalance of sweet, salty and sharp and sour.

2. Vary the greens from crunchy little gem, bitter and beautiful Castlefranco , radicchio, mustard greens, mizuna, tender butterhead, watercress, pea tendrils, peppery rocket and edible flowers.

3. A dd lots of fresh herbs, mint leaves, little sprigs of tarragon, coriander leaves, dill and a variety of basil leaves, purple O pal, Lemon, Vietnamese, Thai, Genovese basil, all produce a different burst of flavour. Even flat parsley and of course chervil.

4. Keep it chunky, a base of potatoes cooked in well salted water and tossed while still warm in a perky dressing can have a myriad of other ingredients added . Substitute potatoes with chunky roast beetroot, sweet potatoes, white turnips. Pasta, egg noodles, rice or buckwheat noodles are also great.

5. Don't forget the pulses, chickpeas, cannellini beans, lentils, dress with a nice dressing - a great foundation to embellish with summer vegetables, herbs and spices.

6. Grains and pearl barley must be soaked overnight to make them digestible.

7. Freshly roasted and ground spices also add magic to your salads and dressings adding the flavour of the East and Far East, India, Morocco, Mexico depending on the combination you choose.

8. Vary the dressings too, a basic French dressing of 3 parts cold pressed extra virgin olive oil and 1 part aged vinegar seasoned with flaky sea salt and freshly ground black pepper can be superb , depending on the quality of its oils and vinegars and then there's flavoured oils – hazelnut , walnut, avocado… Add a little honey, some excellent mustard, maybe some finely c hopped shallot , crushed garlic and lots of fresh herbs - sublime to dress leaves or even a potato salad . The proportions could be 2-1 instead of 3-1 if you want a perkier flavour. But there's so much more, don't forget t ahini, miso, pomegranate molasses, date syrup. L ook out for Katie Sanderson's White Rayu Mausu. There are so many addictive hot sauces to experiment with now.

9. Sprinkle roasted, salted and toasted nuts and seeds over your salads - hazelnuts, walnuts, pecans, pistachios, sesame seeds, sunflower, pumpkin.

10. Dried fruits also add a burst of sweetness, extra nutrients and deliciousness - apricots, dates, dried cherries or cranberries, raisins, sultanas, currants, goji berries…

11. Crunchy croutons , seedy brittle or crispy chicken skin add magic too .

12 . Experiment with dressings, maybe natural yoghurt, lime and harissa , m ayo, rice vinegar , g rated new season's garlic … Combine grape seed oil, rice vinegar, miso and grated ginger. Experiment with different vinegar s - white balsamic, apple cider vinegar, Moscatel vinegar. Don't forget a generous squeeze of lemon juice to cut the richness in a mayo dressed salad.

The world’s your oyster as salads are concerned – start with beautiful ingredients, be creative and adventurous. Experiment and taste, taste, taste.

Beetroot, Apple, Haloumi and loads of Herbs

If you can’t find Haloumi use chunks of Feta instead. Serves four.

100g (3 1/2oz) red onion, thinly sliced

1 tablespoon cider vinegar

1 teaspoon of runny honey

2 dessert apples, half inch dice

3 – 4 cooked beetroot, peeled and chopped (3/4 inch)

flaky sea salt and freshly ground black pepper

100g (3 1/2oz) approx. pomegranate seeds

125g (4 1/2oz) Haloumi, sliced (5mm/1/4 inch thick)

2 tablespoons pumpkin seeds

4 handfuls of rocket leaves

1 handful fresh mint leaves

Sprinkle the cider vinegar over the thinly sliced red onions in a bowl, drizzle with honey, toss. Dice the apple and beets – keep them chunky, season with flaky sea salt and freshly ground black pepper. Add the pomegranate seeds to the onions.

Put a pan on a high heat, film it with a little extra virgin olive oil. Cook the Haloumi until golden on each side – 30 seconds approx.

Pile the rocket into a wide shallow dish, add most of the fresh mint leaves. Drizzle with a little extra virgin olive oil. Top with apples and beets and some coarsely chopped or sliced Haloumi. Throw the pumpkin seeds onto the pan to toast for a couple of seconds in the residual heat. Meanwhile, drizzle the onion and pumpkin seed dressing over the salad, then sprinkle with pumpkin seeds and the remainder of the mint and sprigs of dill.

2 organic chicken breasts or 500g (18oz) free range chicken breasts

1 tablespoon freshly chopped rosemary

salt and freshly ground black pepper

Spicy Peanut Satay Sauce Ingredients

This satay sauce recipe was given to me by Eric Treuille of 'Books for Cooks' in London can be made up to 3 days in advance.

110 g ( 4 oz) peanut butter

1/2 tablespoon grated fresh ginger

1 /2 tablespoon toasted sesame oil

62 ml ( 2 1/2 fl oz) water or coconut milk

2 Little Gem lettuces cut in wedges

1/2 - 1 cucumber, halved and sliced at an angle into 5mm (1/4 inch) pieces

flaky sea salt and freshly cracked black pepper

small handful of fresh coriander leaves.

small handful of fresh mint leaves

4 tablespoons of crispy shallots

pomegranate seeds, about 4 tablespoons

Drizzle a little extra virgin olive oil over the chicken. Sprinkle with chopped rosemary. Season well with flaky sea salt and freshly cracked pepper. Cover and allow to marinate so the flavours can penetrate while you make the satay sauce.

To make the satay sauce , put the peanut butter, garlic, ginger, turmeric, Tabasco, oil, soy sauce, honey, lemon juice and water a food processor or blender pulse until smooth. Cover and let stand for 30 minutes at room temperature to allow flavours to blend. It can be chilled or at room temperature. (Add a little more coconut milk if too thick.)

Heat a wide sauté pan, add a little olive oil, arrange the chicken in a single layer, cover and cook over a medium heat for 5 – 7 minutes or until cooked through. Alternatively cook in a roasting tin in a preheated moderate oven (180°C/350°F/Gas Mark 4) until just cooked through but still nicely moist. Allow to rest while the salad is assembled. Cut in chunky bits, drizzle with the satay sauce, toss to coat and taste.

Mix the Little Gem lettuce, cucumber, coriander and mint leaves in a wide serving dish. Distribute the satay chicken over the salad. Sprinkle with toasted peanuts, crispy shallots and a few pomegranate seeds if available.

Enjoy with a little extra satay sauce if you wish.

Tuna, Butterbean, Cherry Tomato and Flat Leaf Parsley Salad

I like to cook the beans from scratch (see below). Cannellini or haricot are also delicious in this salad – a very inexpensive source of protein.

400g (14oz/1 tin) cooked butterbeans (200g/7oz dried)

250g (9oz) cherry tomatoes, halved around the equator

175g (6oz) of French beans, cut at a 4cm (1 1/2 inch) angle, blanched and refreshed in boiling salted water, toss when warm.

6 tablespoons of extra virgin olive oil

3 tablespoons of lemon juice

1 teaspoon of runny honey

1/2 teaspoon Dijon mustard

flaky sea salt and freshly ground black pepper

A small handful of flat leaf parsley, chopped (1/2 for the dressing and 1/2 to scatter over the salad at the end)

Peel, half and thinly slice the red onion. Rinse in cold water and drain.

Meanwhile, whisk all the ingredients for the dressing together and add 1 tablespoon chopped parsley. Put the preferably still warm beans into a wide bowl, pour the dressing over and toss. Add the halved cherry tomatoes, blanched French beans, and tuna chunks. Stir again very gently. Taste, correct the seasoning if necessary – it should be highly seasoned. Sprinkle the red onions and the remainder of the flat parsley over the top and serve.

To cook the butterbeans – the day before, cover the butterbeans with plenty of cold water. Next day discard the soaked water, cover with fresh water, bring to the boil and simmer until the beans are tender (30 minutes approx. depending on the age of the beans). Top Tip – soak and cook more beans than you need for the recipe. They freeze perfectly and can be used in salads, soups and stews at a moment’s notice.

Shredded Cabbage, Carrot and Radish Salad with Gomasio

Simple but totally delicious

4 cups of cabbage, shredded really thinly

1 cup thinly sliced radish

4 tablespoons approx. Gomasio (see recipe)

Prepare the vegetables and pop into a wide bowl. Sprinkle with gomasio and serve immediately.

Gomasio (pronounced gomazio)

A Japanese condiment – great to have in your pantry to sprinkle over rice, cabbage, eggs, roast vegetables, salads, even mashed potato – really good for the gut. You’ll find yourself reaching for gomasio regularly.

15 tablespoons white sesame seeds

1 tablespoon sea salt or Himalayan pink salt

Put the heavy iron pan on a very low heat, add the sesame seeds. Slowly dry fry the sesame seeds shaking the pan continuously while pulling the seeds slowly towards you. The sesame seeds will very gradually change colour. It’s vital to keep shaking the pan so they colour evenly – this will take 6-8 minutes.

When the sesame seeds have turned a light golden colour. Pour out onto a wide plate and allow to cool. Add salt to the pan and toast in the residual heat of the cast iron pan for 2-3 minutes. Add to the seeds.

Tip into a food processor. In Japan they use a suribachi – Japanese pestle and mortar. Whizz to a coarse texture with a little powder. The aroma will be divine. It will keep in an airtight jar for 3-4 weeks if you haven’t already used it all.

Potato, Spring Onion and Marsh Samphire Salad

Salty samphire is delicious added to the potato salad. The secret of a good potato salad is to use freshly cooked potatoes and then season and toss in French dressing while they are still warm. This simple trick makes a phenomenal difference to the flavour of the finished salad. I’ve had delicious results with both waxy (Pink Fir Apple or Sharpe’s Express) and floury (Golden Wonders) potatoes, though waxy are definitely easier to handle.

salt and freshly ground pepper

3 tablespoons chopped chives or spring onions

3 tablespoons chopped parsley

150ml (5fl oz) French Dressing

150ml (5fl oz) homemade Mayonnaise, thinned with a little water

110g (4oz) marsh samphire, blanched

Wash the marsh samphire. Blanch in boiling water (no salt for 1-2 minutes). Drain and refresh in cold water. Drain again.

Boil the potatoes in their jackets in a large amount of well-salted water. Peel and dice the potatoes while they are still hot and put into a large, wide dish. Season with salt and pepper. Sprinkle immediately with the chives or spring onions, parsley and most of the samphire fronds. Drizzle over the French dressing and mix well. Leave to cool and then add the mayonnaise. Sprinkle the remainder of the samphire on top. Taste and correct seasoning.

Summer Fruit Salad with Lemon Verbena Leaves

I discovered this recipe which has now become a perennial favourite, quite by accident a few summers ago as I raced to make a pudding in a hurry with the ingredients I had at that moment. Fresh mint or sweet geranium leaves may be substituted for the lemon verbena in this recipe.

110g (4oz) small strawberries, halved

110g (4oz) fraises du bois or wild strawberries

325g (11oz) granulated sugar

8-10 lemon verbena leaves, plus extra to garnish

Put all the berries into a white china or glass bowl.

To make the lemon verbena syrup , put the sugar, 450ml (16fl oz) water and lemon verbena into a stainless steel saucepan and bring slowly to the boil, stirring until the sugar has dissolved. Boil for just 2 minutes, then leave to cool for 4-5 minutes.

Pour the hot syrup over the fruit and leave to macerate for several hours. Remove the lemon verbena.

Serve the fruit salad with softly whipped cream or vanilla ice-cram or simply by itself. Decorate with a few fresh lemon verbena leaves.

Herb Robert - Geranium robertianum

Sometimes called Red Robin or Storksbill – used in traditional medicine. Good for toothache and nose bleeds. Rub on skin , the smell is said to repel mosquitos.

1. The Crawford Cafe Gallery in Cork City has reopened with a full menu. Open Monday – Saturday from 11am – 4pm (also has some outside seating) .

They will also be starting a click and collect service from mid-July offering a meal box menu, to heat up at home as well as a ready to eat takeaway menu.

Summer Series of Pop Up drinks talks and tastings in the Drinks Theatre at Ballymaloe on Saturday, 25th July at 5pm ([url=

] pre-booking essential - fully seated socially distanced and restricted numbers[/url])

First Event is a talk and tasting of cider, sparkling pear perry, apple icewine, apple pom'o port and Mór.

With Barry Walsh of Killahorra Orchards, Glounthaune East Cork and Rupert Atkinson of Longueville Beverages along with Eric Bordelet Normandy represented by Pascal Rossignol of Le Caveau.

G et organised for winter with a Garden Workshop: Grow 10 Types of Winter Vegetables, Friday, 7th August 2020 with Tom Petherick, consultant head gardener at Ballymaloe Cookery School Organic Farm and Gardens – Tom’s a brilliant teacher and has run his own organic garden for many years, is a broadcaster and gardening author of 6 gardening books.


Watch the video: Red Butter Lettuce with Hazelnuts, Parmesan and Avocado with Healthy Green Goddess Dressing (August 2022).