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

PLUM AND WATERCRESS SALAD

Serves 8 people

¼ cup olive oil

½ bunch cilantro - chopped

½ bunch basil - chopped

Juice and zest of 1 lemon

Juice and zest of 1 lime

Salt

Pepper

16 plums – thinly sliced

8 oz watercress

4 oz Mache greens

2 oz mixed nuts – pistachios, macadamias, cashews, almonds – dry roasted in a pan for 2 minutes, then set aside

2 oz feta - crumbled

  1. Place the olive oil, cilantro, basil, lemon zest and juice, lime zest and juice, a pinch of salt and 3-4 twists of pepper in a blender. Puree until you have a smooth paste.
  2. Pour the herb vinaigrette into the bottom of a large salad bowl and then place serving utensils on top of the vinaigrette.
  3. Place the mache, watercress and plum slices on top of the serving utensils.
  4. When you are ready to serve the salad, remove the utensils and toss to combine well. Divide the salad equally and then sprinkle the chopped nuts and the feta over the top of each salad plate.
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