Text 17300, 78 rader
Skriven 2014-09-24 07:42:14 av Dave Drum (1:18/200.0)
Ärende: Happy New Year (5775) -
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Arugula Salad w/Pickled Beets & Preserved-Lemon Viniagrette
 Categories: Salads, Vegetables, Citrus, Nuts
      Yield: 4 servings

MMMMM-----------------------PICKLED BEETS---------------------------
      1 lg Red beet (6 oz); scrubbed
      1 lg Uellow beet (6 oz); scrubbed
      1 c  Rice-wine vinegar
      1 c  Granulated sugar

MMMMM---------------------SPICED PISTACHIOS-------------------------
      1    Egg white
    1/2 c  Shelled raw pistachios
    1/2 tb Creole or Cajun seasoning

MMMMM----------------PRESERVED-LEMON VINAIGRETTE--------------------
      1 tb Minced preserved lemon
      6 tb Extra-virgin olive oil
      2 tb Lemon juice
    1/4 ts Red pepper flakes
      1    Sprig fresh thyme; leaves
           - fine chopped
        pn Salt

MMMMM--------------------------SALAD--------------------------------
      5 oz (8 c) arugula
      2 tb Good-quality aged balsamic
           - vinegar
           Fresh ground black pepper;
           - for serving

  MAKE THE PICKLED BEETS: Place each beet in its own small
  pot, cover with water, and simmer until a paring knife can
  easily pierce the beets, about 30 minutes. Cool beets,
  peel, and slice into thin half-moons. Reserve each beet in
  a separate bowl to ensure that the red beet slices don't
  stain the yellow ones. Meanwhile, combine the vinegar,
  sugar, and 1 cup water in a small pot. Bring to a boil,
  remove from heat, and divide the hot brine among the
  beets; let sit at room temperature until pickled, 3 to 4
  hours.

  MAKE THE PISTACHIOS: Preheat the oven to 300oF/150oC. 

  In a small mixing bowl, whip the egg white until frothy,
  then add the pistachios and spices, toss to coat, and
  spread on a parchment-lined baking sheet. Bake until
  golden and fragrant, 15 minutes. Nuts will crisp as they
  cool.

  MAKE THE PRESERVED-LEMON VINAIGRETTE: In a medium bowl,
  whisk together all the ingredients until combined.

  ASSEMBLE THE SALAD: Arrange the pickled beets on a serving
  platter. Toss the arugula in the preserved-lemon
  vinaigrette and place on top of the beets. Sprinkle with
  the spiced pistachios, drizzle with balsamic, and top with
  fresh black pepper. Serve immediately.

  Makes 4 servings

  By Alon Shaya; Domenica Restaurant

  Epicurious | September 2014

  From: http://www.epicurious.com

  Uncle Dirty Dave's Archives

MMMMM

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