Asparagus Composed Salad
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Asparagus Composed Salad Time: 25 minutes
8 oz (250 gr) asparagus
2 eggs
1 tomato
2 slices Prosciutto
a few olives, for garnish
lettuce, for 2 small salads, 2 cups total I used mache or lamb's lettuce
1/4 cup vinaigrette
Hard boil eggs (see techniques). Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk. Roll cut (cut the end off at an angle, roll 1/4 turn and cut next piece at an angle, roll 1/4 and cut next piece, etc.) asparagus in 1 1/2 inch (4 cm) lengths. Fill large saucepan half full of water and bring to a boil over high heat. When boiling drop in asparagus and parboil for 5 minutes. Drain and immediately rinse with cold water. Peel eggs and quarter. Arrange lettuce on 2 plates. Cut Prosciutto into strips and arrange on lettuce. Add asparagus, tomato and egg, arranging nicely. Drizzle with vinaigrette, garnish with olives and serve.
Vinaigrette - a small portion Time: 5 minutes
1 tsp Dijon
1/2 tsp fresh tarragon
1 1/2 tbs white Balsamic or tarragon white wine vinegar
3 tbs olive oil, the good stuff
Combine Dijon, tarragon and vinegar, whisk well. Slowly add olive oil, whisking until it emulsifies.
Grilled Salmon with Warm Tomato Leek Salsa Time: 20 minutes
2 salmon fillets, 6 - 8 oz each (200 - 250 gr)
1 tsp Herbes de Provence
1 tbs olive oil
Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket. Brush fish with the olive oil and sprinkle with herbs. Grill for 5 - 7 minutes a side, depending on thickness. OR put on baking sheet and roast in 400 F (200C) oven for 15 - 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily, slightly pink in the center is fine. Remove from heat, sliding it off the skin if needed. Serve with Warm Tomato Leek Salsa
Warm Tomato Leek Salsa
1 medium leek
1 medium tomato
1/4 cup olives
1 tsp chili powder
1 tbs fresh snipped oregano
1 tbs olive oil
Clean leeks and slice thinly. Roughly chop tomato. Snip herbs. Pit olives if needed and roughly chop. Heat oil in small skillet over medium heat. Add chili powder and sauté briefly. Add leeks and sauté until tender, about 7 minutes. Add tomato and sauté 5 minutes longer. Add olives and oregano, stir and remove from heat. Keep warm (but not hot) until ready to serve.
Soft Polenta with Leeks Time: 20 minutes if using quick-cooking polenta Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency. It can be adjusted at the end, before serving. This should be like mashed potatoes
1 leek
1 cup chicken stock
1/4 cup polenta
1/4 cup milk or cream (or more stock)
1/4 cup shredded cheese
1 tbs olive oil
Clean and slice leek. Sauté in oil in small saucepan over medium heat. When leeks are soft, 7 - 10 minutes, add stock and heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring, about 5 minutes or until done. Add milk (or stock) to thin and cheese. Cover and let sit while you have your starter.
Green Beans with Parmesan Time: 25 minutes
5 - 6 oz (175gr) green beans
1/4 cup chicken stock
1 tbs butter
2 tbs Parmesan
Top and tail beans. Cut into 1 1/2" (4cm) lengths or leave long if small - nicer presentation. Put in small sauce pan or skillet with stock, put on medium heat and bring to a boil. Turn down to low and simmer until done - about 10 minutes. Drain beans and put into a serving bowl. Melt butter in the same pan. Return beans to pan and toss to coat with butter. Put back into serving bowl and sprinkle with Parmesan. Serve.
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Cooking schedule: 35 minutes for menu |
Clean lettuce for salad |
Cooking for Two? Or more?
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