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

Kale salads are all the rage right now (well kale in general). It’s become the HOT green if that’s possible. I think that spinach had its glory days some years ago and then it was arugulas turn. The thing is I LOVE kale. It’s a veggie I discovered relatively recently. We did not eat kale in London where I grew up. Spinach: yes, chard: check, arugula: absolutely. Kale: not a mouthful until I came to California. Now I add it to everything. It has become another one of my fads, although I think that this one will never fade. I have made tons of kale dishes. Roasted kale, crispy kale chips, raw kale salad — well you get the general idea. Here’s one of my favorites.

Serves 8 people

For the vinaigrette:
4 tablespoons olive oil
Juice of ½ lemon
1 ½ tablespoons chives – finely chopped
1 tablespoon parsley – finely chopped
1 heaped tablespoon Greek yogurt
Salt and pepper

1.    Place all the vinaigrette ingredients in a large salad bowl and whisk together well. Place salad utensils over the vinaigrette.

For the salad:
2 bunches kale – rinsed and chopped
Olive oil
Juice from 1 lemon
4-5 apples – cored, quartered and thinly sliced
¼ lb almonds – roughly chopped

1.    Preheat the oven to 350 degrees.

2.    Place the chopped kale on a baking sheet or in a roasting pan and drizzle with olive oil. Sprinkle some coarse salt over the kale and grind some fresh black pepper over the top. Roast for 7-8 minutes. The kale will be just wilted and bits of it will be slightly crunchy. As soon as you take it out of the oven, pour the lemon juice over it.

3.    Add the cooked kale and the remaining salad ingredients to the bowl and toss well. This is one salad that actually benefits from being tossed a good 10 minutes before you serve it.

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