Salad as a Meal: Healthy Main-Dish Salads for Every Season
Patricia Wells
Language: English
Pages: 368
ISBN: 006123883X
Format: PDF / Kindle (mobi) / ePub
The award-winning author of
Title: Salad As A Meal
Author: Wells, Patricia/ Kauck, Jeff (PHT)
Publisher: Harpercollins
Publication Date: 2011/04/05
Number of Pages: 360
Binding Type: HARDCOVER
Library of Congress: 2010027043
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The lid and shake to blend. Taste for seasoning. (Store in the jar in the refrigerator for up to 3 days.) 2. Fill one of the 1-quart airtight containers with cold water, and add 1 tablespoon of the lemon juice. With the mandoline or chef’s knife, cut the fennel lengthwise into very thin slices, dropping the slices into the acidulated water. Cover the container and refrigerate. (Store in the refrigerator for up to 4 hours. The fennel will crisp up and the lemon juice will prevent it from.
Tablespoons tahini (sesame paste) 3 tablespoons freshly squeezed lemon juice (or to taste) ½ teaspoon fine sea salt Mild paprika, for garnish 2 tablespoons minced fresh parsley leaves 2 teaspoons best-quality sesame oil (such as Leblanc) or extra-virgin olive oil 1. With a two-pronged meat fork, prick the eggplants all over. Place them directly over an open gas flame, hot coals, or an outdoor grill. Cook for 10 minutes, turning the eggplants constantly with tongs, until the entire skin.
Coarse, freshly ground black pepper 1. In the stockpot, combine the short ribs and 3 quarts of water. Bring to a boil over high heat. With the skimmer, skim off and discard any foam that rises to the top. Reduce the heat to a simmer. Add the beef shank, leek, carrots, celery, onions, bouquet garni, and coarse salt. Simmer, uncovered, for 2 hours. 2. Remove the meat and onions from the broth and let cool. Line the sieve with dampened cheesecloth, set it over a bowl, and strain the broth.
Summer savory leaves 1. Preheat the oven to 425°F. 2. In a small bowl, combine the tapenade, cheese, egg whites, and cold water. Whisk to blend. Drop the mixture by tablespoons, spaced well apart, onto a baking sheet. The mixture will spread out to about 3-inch rounds. Sprinkle with the thyme or summer savory leaves. Bake until the rounds are firm and brown on the bottom but still a bit moist in the center, about 5 minutes. Transfer to a cake rack to cool completely. Plan to consume these.
The 2 cups all-purpose flour, mixing at medium speed until most of the flour has been absorbed and the dough forms a ball. Continue to mix until the dough is soft and satiny but still firm, 2 to 3 minutes, adding flour as necessary to keep the dough from sticking. Transfer the ball of dough to a clean work surface and knead by hand for 1 minute. The dough should be smooth and should spring back when you indent it with your fingertip. 3. Place the dough in a large bowl and cover it tightly with.