2 posts tagged “salad recipe”

Asparagus Salad

Actor, chef and guest blogger John Pleshette offers us the recipe for a wonderful spring salad:

John Pleshette's Asparagus Salad
Serves 4

2 bunches of thick asparagus (4 per person)
1 large shallot
Champagne vinegar
Lemon
Extra Virgin Olive Oil
Italian parsley
Chives
Tarragon
Parmesan Reggiano

Trim off the tough ends of the asparagus.  Holding the asparagus flat on the cutting surface peel down from below the tips with a vegetable peeler.

Meanwhile, fill a large steep-sided pan water and bring to a boil on top of the stove.  Salt generously.  

Peel and slice the shallot into thin rounds.  Put a good pinch of sea salt and several grindings of pepper in the bottom of a bowl.  Add 2 tsps of champagne vinegar and 1 tsp of lemon juice.  Whisk together to dissolve the salt.  then whisk in about a 1/3 cup of olive oil.  whisk in shallots and set aside.  

Put the asparagus in the boiling water.  boil for 3 to 5 minutes or until the asparagus are pierced with sharp fork but still have some resistance.  

Meanwhile, fill the sink with cold water and a handful of ice.  As soon as the asparagus are done, remove with tongs and plunge immediately into the ice bath.  Let them cool for a 30 seconds and drain on a clean dish towel.  Roll them up to dry them until ready to serve.

Tear about 1/2 cup of parsley leaves from their stems.  Tear the leaves from 8 sprigs of tarragon.  Roughly chop 1/2 cup of chives.  

Toss asparagus together with vinaigrette and herbs.  Apportion onto four plates.  Using a vegetable peeler, shave thin slices of parmesan over the asparagus.

CellarWise Wine Pairing

Asparagus has an inherent bitter quality, providing the challenge for this match. Sauvignon Blanc can mimic that bitter grassiness, but stick to riper styles from California or Chile. From the former, look for the ’07 Ch St Jean (Fume Blanc) Sonoma County or the ’07 Kenwood Sonoma County, both $12 and readily available. From Chile try the ’08 Vina Montes Leyda Valley Leyda Vyd ($15) or the ’08 Vina San Pedro Elqui Valley ‘Castillo de Molina Reserva’ ($12), two gorgeous fruit-forward examples. For fun think about Oregon Pinot Gris, specifically less floral styles such as the ’06 Eyrie Vyd Dundee Hills or the ’07 Chehalem Willamette Valley (both $17). Enjoy.

Treviso With Croutons and Garlic Dressing

We're lucky to have Guest Blogger John Pleshette's recipe for his Meal-of-the-Week.  This time, it's a garlicky salad.

Treviso is a long-leafed radicchio with a more delicate texture but no less of bitter bite.  You can substitute radicchio, romaine, arugula or a combination of both.  The dressing is heavy on the garlic which is mollified by the lemon juice, creme fraiche, olive oil and parmesan cheese.

2 large heads of treviso lettuce
4 cloves of garlic
1 lemon
Crème fraiche
Olive oil
Parmesan cheese
One baguette or french sourdough loaf

For the croutons:

Pre-heat the oven to 325.  Slice the crusts off the bread and cut into 1-inch cubes.  Heat 3 tbsps of olive oil in a cast iron pan.  Peel 2 cloves of garlic and sauté in the olive oil till brown.  Discard.

Toss the croutons in the olive oil till coated.  Sprinkle generously with sea salt.  Spread the croutons on a baking sheet and place in the oven.  Cook for about 20 minutes or until the croutons are lightly browned.  

Drain on paper towels.  Turn off oven.  Return croutons to the oven to keep warm.

For the salad:

Sprinkle salt and grind pepper in the bottom of a large metal bowl.  Peel garlic and using a garlic press squeeze into the bowl.  Add the juice of one lemon and mix together with a fork.  Add 3 tbsps of crème fraiche.  Beat in 1/3 cup of olive oil with a whisk.  

Trim the ends off the treviso.  Remove enough of the outer leaves to line the perimeter of your salad bowl.  Cut the treviso crosswise into 1-inch rounds.   Toss in the bowl with the dressing.  When ready to serve, toss the treviso with 1/2 cup freshly-grated parmesan cheese.  

Empty treviso salad into your salad bowl.  Scatter warm croutons on top.  

Serves 6