Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

 

Serves 8 people

For the vinaigrette:
¼ cup olive oil
1 tablespoon nut mustard
1 tablespoon red wine vinegar
Pinch of coarse sea salt
6-8 grinds black pepper

For the salad:
¼ cup lemon juice
¼ cup olive oil
12 oz Brussels sprouts — uncooked, very thinly sliced on a mandolin
4 Fuyu persimmons — very thinly sliced on a mandolin
4 apples — halved, cored, very thinly sliced
2 tablespoons finely chopped chives
1/2 cup basil leaves — stacked, tightly rolled and thinly sliced
Zest of 1 lemon

1.    In a large salad bowl vigorously whisk together the vinaigrette ingredients to form an emulsion.

2.    In a separate medium bowl, whisk together the lemon juice and olive oil. Add the Brussels sprouts and toss well to coat. Let marinate for 10 minutes.

3.    Arrange the persimmon and apple slices with the Brussels sprouts in an attractive pattern in the salad bowl on top of the vinaigrette. Scatter the chives, basil and lemon zest over the vegetables. When ready to serve, very gently toss the salad.

A nice variation of this salad includes feta or mild goat cheese crumbled on top. 

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