Text 17799, 104 rader
Skriven 2011-11-16 04:29:00 av Dave Drum (56402.cooking)
Ärende: SFGate 1065
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Octopus & Lentil Salad
 Categories: Seafood, Vegetables, Salads, Citrus
      Yield: 6 servings
 
MMMMM--------------------------LENTILS-------------------------------
      2 lg Carrots
      2    Celery ribs
      1 md All-purpose potato
      1 c  French lentils
      1    Bay leaf
      1    Sprig of thyme
      1 lg Garlic clove; peeled,
           - crushed
      2 c  Vegetable broth
      1 c  Water

MMMMM------------------------VINAIGRETTE-----------------------------
      2 ts Anchovy paste
           +=OR=+
      2    Anchovy filets; rinsed, fine
           - chopped
      2 tb Minced shallots
      2 tb Sherry vinegar
      3 tb Lemon juice
    1/4 c  Extra virgin olive oil
           Kosher salt & fresh pepper

MMMMM--------------------------ASSEMBLY-------------------------------
      8 oz Steamed octopus tentacle
      2 ts Lemon juice
      1 tb Minced fresh parsley
    1/2 c  Small diced red onion
      2 oz Baby greens
           +=OR=+
           Several lettuce leaves
      2 lg Heirloom tomatoes
           Extra-virgin olive oil; as
           - needed
           Salt & fresh ground pepper
           Microgreens; garnish (opt)
 
  By Lynne Char Bennett, Chronicle staff writer
  
  Octopus is delicious and has a firm, chewy texture.
  Japanese and Mediterranean cuisines make use of this
  overlooked cephalopod; ask for it in Asian markets,
  gourmet stores, sushi restaurants or at the fish monger.
  
  For the lentils: Cut the carrots and celery into small
  dice; set aside. Do the same with the potato, but keep it
  in a bowl of cold water until ready to cook. There should
  be about 3/4 to 1 cup each of carrot, celery and potato.
  
  Pick through the lentils to remove any dirt or small
  pebbles and rinse, then place in a medium saucepan with
  the bay leaf, thyme, garlic, vegetable broth and water.
  Simmer for 5 to 10 minutes, then add the carrot and
  celery. Cook until lentils are tender, about 35 to 45
  minutes; the vegetables can be fully cooked but are nice
  if they retain a little crispness. Drain and set aside.
  
  Cook the potato in a small pot of salted water until the
  pieces can be easily pierced with a fork, but before they
  become soft and mushy. Drain and set aside. For the
  vinaigrette: Combine the anchovy and shallots and mash
  until almost a paste. Mix in the vinegar, lemon juice and
  olive oil, then season with salt and pepper.
  
  Assembly: Thinly slice the octopus and toss with the lemon
  juice. Fold together the lentils, potato, parsley, red
  onion and the vinaigrette; taste and adjust the seasoning.
  The lentils may be dressed a little ahead and
  refrigerated.
  
  Line 5 to 6 ounce molds or ramekins with a piece of
  plastic wrap. Place octopus slices in each mold, then fill
  with the lentil mixture, draining off any excess liquid.
  Layer the lentils with additional slices of octopus, if
  desired. Fold the ends of the plastic over the lentils and
  gently press. The molds may be filled ahead and
  refrigerated until serving.
  
  Arrange a bed of greens with tomato slices on each plate.
  Drizzle extra- virgin olive oil on the tomatoes, then
  sprinkle with salt and pepper. Unmold the lentils onto the
  plate -- on top of either the greens or the tomato slices.
  Garnish with optional microgreens.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 09 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A brute kills for pleasure.  A fool kills from hate. -- Robert A. Heinlein
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