This recipe comes from "The Gourmet Jewish Cookbook" by Denise Phillips.
Truth to tell, this is not a particularly Jewish recipe - except it doesn't involve any dairy, which is great, because it means you can serve it with meat when you're keeping kosher. That's rarer than you think - a surprising number of my salad recipes include cheese of one kind or another.
It serves 6, and claims to take only 15 minutes to prepare, but I found chopping took longer.
Ingredients:
For the dressing:
1/4 Cup olive oil
1 TB wholegrain mustard. (I used Nathan's Spicy.)
Zest and juice of one lemon
1 TB clear honey
salt and pepper to taste
For the salad:
1 bulb of fennel, trimmed, core removed, and roughly chopped
2 avocados, peeled, stoned and cut in strips
8 oz baby spinach
11 oz strawberries, trimmed and cut in half or smaller
2 red peppers, deseeded and roughly chopped
1. Whisk the dressing ingredients together and adjust according to taste.
2. Combine everything else, and pour the dressing over the salad just before serving.
Showing posts with label strawberries. Show all posts
Showing posts with label strawberries. Show all posts
Saturday, February 9, 2019
Monday, August 10, 2015
Grilled Pineapple Fruit Salad
From Press Enterprise, July 15, 2015
Want an easy way to add a little punch to your otherwise humdrum fruit salad? Just add some heat.
Toss pineapple rings on the grill for just 4 to 5 minutes per side. The intense heat of the flames caramelizes the natural sugars of the pineapple and adds a smoky char
.
Once the pineapple rings come off the grill and cool a bit, they can be chopped and tossed with all the usual fruit salad suspects.
Want to take it even further? Thickly sliced peaches and nectarines also could be grill and added to this salad.
And for additional non-grilled items, consider tossing in some blueberries and grapes.
The peppery bite of torn fresh basil is called for here, but mint also would be good.
Grilled Pineapple Fruit Salad
Start to finish: 20 minutes
Servings: 6
1 pineapple
1 quart strawberries, hulled and halved (or quartered for larger berries)
4 kiwi, peeled and cut into bite-size pieces
2 mangoes, peeled and cubed
1/2 cup torn fresh basil leaves
Kosher salt
1. Heat the grill to medium-high.
2. Lay the pineapple on its side and slice of the top and bottom. Stand it up, then slice off the peel on the sides one strip at a time. Return the pineapple to its side and cut the pineapple into 1/2-inch slices.
3. Grill each slice for 4 to 5 minutes per side, or until lightly charred. Set aside to cool until easily handled.
4. Once the pineapple is cool, cut it into bite-sized pieces, trimming around and discarding the core.
5. In a large bowl, combine the pineapple chunks, strawberries, kiwi, mangoes, basil and a pinch of salt. Stir very gently.
6. Chill for 20 minutes to allow the juices to meld. Stir very gently before serving.
Recipe from Alison Ladman, Associated Press writer.
Nutritional information per serving: 210 calories; 10 calories from fat (5 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 45 mg sodium; 51 g carbohydrate; 7 g fiber; 40 g sugar; and 3 g protein.
Want an easy way to add a little punch to your otherwise humdrum fruit salad? Just add some heat.
Toss pineapple rings on the grill for just 4 to 5 minutes per side. The intense heat of the flames caramelizes the natural sugars of the pineapple and adds a smoky char
.
Once the pineapple rings come off the grill and cool a bit, they can be chopped and tossed with all the usual fruit salad suspects.
Want to take it even further? Thickly sliced peaches and nectarines also could be grill and added to this salad.
And for additional non-grilled items, consider tossing in some blueberries and grapes.
The peppery bite of torn fresh basil is called for here, but mint also would be good.
Grilled Pineapple Fruit Salad
Start to finish: 20 minutes
Servings: 6
1 pineapple
1 quart strawberries, hulled and halved (or quartered for larger berries)
4 kiwi, peeled and cut into bite-size pieces
2 mangoes, peeled and cubed
1/2 cup torn fresh basil leaves
Kosher salt
1. Heat the grill to medium-high.
2. Lay the pineapple on its side and slice of the top and bottom. Stand it up, then slice off the peel on the sides one strip at a time. Return the pineapple to its side and cut the pineapple into 1/2-inch slices.
3. Grill each slice for 4 to 5 minutes per side, or until lightly charred. Set aside to cool until easily handled.
4. Once the pineapple is cool, cut it into bite-sized pieces, trimming around and discarding the core.
5. In a large bowl, combine the pineapple chunks, strawberries, kiwi, mangoes, basil and a pinch of salt. Stir very gently.
6. Chill for 20 minutes to allow the juices to meld. Stir very gently before serving.
Recipe from Alison Ladman, Associated Press writer.
Nutritional information per serving: 210 calories; 10 calories from fat (5 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 45 mg sodium; 51 g carbohydrate; 7 g fiber; 40 g sugar; and 3 g protein.
Sunday, March 30, 2014
Spinach-Strawberry Salad
2 bunches spinach
4 C strawberries
1/2 C vegetable oil
1/4 C white wine vinegar
1/2 C sugar
1/4 tsp paprika
2 TB sesame seeds
1 TB poppy seeds
Mix it all together.
4 C strawberries
1/2 C vegetable oil
1/4 C white wine vinegar
1/2 C sugar
1/4 tsp paprika
2 TB sesame seeds
1 TB poppy seeds
Mix it all together.
Sunday, March 23, 2014
Rhubarb and Strawberry Shortcakes with Gingered Creme Fraiche
Source: USAWeekend
The arrival of two of spring's first crops — strawberries and rhubarb — is a welcome reminder that the warmer months are here. The Culinary Institute of America's twist on a classic spring treat brings sweet and tart flavors together.
New to rhubarb? Soak cut cubes overnight with sugar to draw out some of the juice. When cooking, keep an eye on the pot — rhubarb starts off hard but gets soft quickly.
RHUBARB AND STRAWBERRY SHORTCAKES WITH GINGERED CRÈME FRAÎCHE
Rhubarb
½ pound rhubarb, stalks only, cut into ½-inch cubes
½ to ¾ cup sugar, depending upon desired sweetness
One 1-inch piece fresh ginger, peeled and halved (about 1½ ounces)
1 cardamom pod
1 cup fresh strawberries, cut into ½-inch-thick slices
Shortcakes
3 1/3 cups all-purpose flour
1½ teaspoons kosher salt
3 tablespoons baking powder
3 tablespoons sugar
1 cup plus 2 tablespoons cold butter, cubed
1½ cups buttermilk
1 egg, beaten
1 tablespoon sugar, for garnish
Whipped Cream and Crème Fraîche with Ginger Chips
½ cup crème fraîche
1 cup heavy cream
2 teaspoons sugar
½ cup ginger chips (see chef's note) or candied ginger, finely minced
For the rhubarb: Toss the rhubarb, sugar, ginger and cardamom pod in a glass container. Cover and refrigerate overnight. Turn the mixture once or twice to evenly distribute the sugar.
For the shortcakes: Preheat the oven to 350 degrees F. Combine the flour, salt, baking powder, sugar and butter in a mixer bowl and chill in the freezer for 5 minutes. After it's chilled, place bowl on mixer and paddle until pea-size pieces of butter are left. Add buttermilk and paddle until mixture just comes together. Roll out dough to ¾-inch thickness.
Cut out 3-inch biscuits and place on parchment-covered sheet tray. Brush with egg wash, sprinkle with sugar, and bake at 350 degrees F for 25 to 30 minutes until golden brown.
For the rhubarb: Place a fine-mesh sieve over a medium saucepan. Gently pour the rhubarb mixture through the sieve into the saucepan. Remove sieve with the rhubarb and place over a bowl. Remove and discard the ginger and cardamom.
Bring the liquid and sugar in the saucepan to a boil over medium-high heat and cook, stirring gently, until all of the sugar is dissolved, about 3 minutes. Add the rhubarb to the saucepan and cook, stirring occasionally, until the rhubarb just begins to soften, about 3 to 4 minutes. Remove the rhubarb mixture from the heat and reserve at room temperature while preparing the whipped cream. The rhubarb will continue to soften as it sits.
For the whipped cream: Place the stainless steel bowl and whip attachment for an electric mixer in the freezer 10 minutes before whipping the cream. Place the crème fraîche, cream, and sugar into the chilled bowl and whip on medium-high speed until soft peaks form, about 2 to 3 minutes. Gently stir in the ginger chips. Reserve until needed.
Place the saucepan with rhubarb mixture back on the stove over medium-high heat. Add the strawberries and cook until the strawberries are just heated through but still firm, about 2 minutes. Tease shortcakes apart with a fork. Divide rhubarb and strawberry mixture between the shortcakes (about ½ cup per serving) and finish each shortcake with a dollop of whipped cream.
Chef's note: Don't use the rhubarb leaves; they are poisonous. Use only the stalks.
PER SERVING: 696 CALORIES,
9 g PROTEIN,
69 g CARBOHYDRATES,
2 g FIBER,
44 g TOTAL FAT (29 g saturated fat),
544 mg SODIUM,
160 mg CHOLESTEROL
The arrival of two of spring's first crops — strawberries and rhubarb — is a welcome reminder that the warmer months are here. The Culinary Institute of America's twist on a classic spring treat brings sweet and tart flavors together.
New to rhubarb? Soak cut cubes overnight with sugar to draw out some of the juice. When cooking, keep an eye on the pot — rhubarb starts off hard but gets soft quickly.
RHUBARB AND STRAWBERRY SHORTCAKES WITH GINGERED CRÈME FRAÎCHE
Rhubarb
½ pound rhubarb, stalks only, cut into ½-inch cubes
½ to ¾ cup sugar, depending upon desired sweetness
One 1-inch piece fresh ginger, peeled and halved (about 1½ ounces)
1 cardamom pod
1 cup fresh strawberries, cut into ½-inch-thick slices
Shortcakes
3 1/3 cups all-purpose flour
1½ teaspoons kosher salt
3 tablespoons baking powder
3 tablespoons sugar
1 cup plus 2 tablespoons cold butter, cubed
1½ cups buttermilk
1 egg, beaten
1 tablespoon sugar, for garnish
Whipped Cream and Crème Fraîche with Ginger Chips
½ cup crème fraîche
1 cup heavy cream
2 teaspoons sugar
½ cup ginger chips (see chef's note) or candied ginger, finely minced
For the rhubarb: Toss the rhubarb, sugar, ginger and cardamom pod in a glass container. Cover and refrigerate overnight. Turn the mixture once or twice to evenly distribute the sugar.
For the shortcakes: Preheat the oven to 350 degrees F. Combine the flour, salt, baking powder, sugar and butter in a mixer bowl and chill in the freezer for 5 minutes. After it's chilled, place bowl on mixer and paddle until pea-size pieces of butter are left. Add buttermilk and paddle until mixture just comes together. Roll out dough to ¾-inch thickness.
Cut out 3-inch biscuits and place on parchment-covered sheet tray. Brush with egg wash, sprinkle with sugar, and bake at 350 degrees F for 25 to 30 minutes until golden brown.
For the rhubarb: Place a fine-mesh sieve over a medium saucepan. Gently pour the rhubarb mixture through the sieve into the saucepan. Remove sieve with the rhubarb and place over a bowl. Remove and discard the ginger and cardamom.
Bring the liquid and sugar in the saucepan to a boil over medium-high heat and cook, stirring gently, until all of the sugar is dissolved, about 3 minutes. Add the rhubarb to the saucepan and cook, stirring occasionally, until the rhubarb just begins to soften, about 3 to 4 minutes. Remove the rhubarb mixture from the heat and reserve at room temperature while preparing the whipped cream. The rhubarb will continue to soften as it sits.
For the whipped cream: Place the stainless steel bowl and whip attachment for an electric mixer in the freezer 10 minutes before whipping the cream. Place the crème fraîche, cream, and sugar into the chilled bowl and whip on medium-high speed until soft peaks form, about 2 to 3 minutes. Gently stir in the ginger chips. Reserve until needed.
Place the saucepan with rhubarb mixture back on the stove over medium-high heat. Add the strawberries and cook until the strawberries are just heated through but still firm, about 2 minutes. Tease shortcakes apart with a fork. Divide rhubarb and strawberry mixture between the shortcakes (about ½ cup per serving) and finish each shortcake with a dollop of whipped cream.
Chef's note: Don't use the rhubarb leaves; they are poisonous. Use only the stalks.
PER SERVING: 696 CALORIES,
9 g PROTEIN,
69 g CARBOHYDRATES,
2 g FIBER,
44 g TOTAL FAT (29 g saturated fat),
544 mg SODIUM,
160 mg CHOLESTEROL
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