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Chioggia Beet Salad with Shaved Oranges and Edamame
Chioggia Beet Salad with Shaved Oranges and Edamame
INGREDIENTS
DIRECTIONS
Whisk the reserved orange juice, lemon juice and a pinch of salt together until salt dissolves. Continue to whisk while drizzling in olive oil. Toss beets with dressing. Arrange all of the remaining ingredients on a platter and top with extra dressing and fresh black pepper as desired
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Tempura Green Beans with Garlic Aioli Dipping Sauce
Tempura Green Beans with Garlic Aioli Dipping Sauce
INGREDIENTS
Aioli
Tempura
DIRECTIONS
Aioli: In a bowl, whisk together the egg yolk, mustard and 1 Tbs. of the olive oil until an emulsion forms. Combine the remaining olive oil and the safflower oil in a pitcher. Drop by drop, add 2 to 3 Tbs. of the oil to the egg yolk mixture while whisking constantly. Once the mixture has thickened, add the remaining oil in a very fine, steady stream, whisking constantly, until all of it has been incorporated. Stir in the garlic and season with salt, pepper and lemon juice. If using the aioli as a sauce, whisk in the warm water to lighten the aioli and make it barely fluid. Makes about 1 cup.
Tempura: In a bowl, whisk together the ice water and egg. Whisk in the 3⁄4 cup flour; the batter should be quite lumpy. Add the ice cubes. Pour enough oil into a wok or deep fryer to reach halfway up the sides and heat to 350˚F on a deep-frying thermometer. Working in batches, lightly dust the beans with flour, then dip in the batter, shaking off the excess. Fry, stirring occasionally, until crisp, about 3 minutes. Drain on paper towels and season with salt. Serve right away with the aioli for dipping. Serves 4.
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Sauteed Collard Greens
Sautéed Collard Greens
INGREDIENTS
DIRECTIONS
To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and sauté for 2 minutes to soften. Add the greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 45 minutes to 1 hour until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve.
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