Grilled Fennel and Grapefruit Salad with Mache lettuce and Fennel Frond Basil Dressing

INGREDIENTS

3 bulbs of fennel with fronds (top leaves)

1-2 pink grapefruits cut into segments (supreme)

Mache Lettuce (lambs lettuce)

Olive Oil

Rice Vinegar

1 handful fresh Basil

Kosher Salt

Finley ground black pepper

METHOD 

Trim the tops off of the fennel and remove the soft leaves from the stalk and set aside, discard stalks.

Cut fennel in half lengthwise and then into ¼ inch slices so that fennel remains in tact by the base.

Brush both sides of the fennel slices with olive oil and sprinkle with a pinch of salt and pepper.

Heat a grill pan over high heat. Place fennel onto pan and let stand for 2-4 minutes until grill marks begin to form and fennel begins to soften, turn over fennel and repeat on the other side. Do in batches if needed.

In a blender place the fennel fronds (reserve a few for garnish), basil, ½ cup olive oil and ¼ cup rice vinegar. Add in a generous pinch of salt and pepper and blend until smooth.

In a separate bowl toss Mache lettuce with a few tablespoons of dressing, and set on individual plates or a platter to one side, place a little more dressing on the plate next to the lettuce and top with grapefruit segments and grilled fennel.

Garnish with a few fennel fronds.

Serves 6

Endive and Bosc Pear Salad with Toasted Pecans and Parmesan

INGREDIENTS

1 head Boston lettuce, rinsed and finely chopped

2 endives finely sliced

1 bosc pear cored and finely sliced

1/2 cup whole pecans

1 oz grated parmesan cheese

2 tablespoons olive oil

1 tablespoon red wine vinegar

1/4 teaspoon kosher salt

Freshly ground black pepper

METHOD

In a small dry skillet, toast pecans on medium low heat for a 2-3 minutes.

Toss together lettuce and endive.

Distribute pear and pecans over salad and top with parmesan cheese. 

In a small dish, whisk together oil, vineger and salt and spoon over salad.

Top with freshly ground black pepper.

Serves 4-6

Spelt Salad with Roasted Vegetables and Kashkaval Cheese

 

INGREDIENTS

1 cups dried spelt

½ eggplant diced in ½ inch cubes

1 zucchini diced into ½ inch cubes

1 summer squash diced into ½ inch cubes

1 red bell pepper diced into ½ inch cubes

1 cup cherry tomatoes sliced in half

1 tablespoon kosher salt

1 teaspoon dried oregano

3 tablespoons olive oil, plus extra for garnish

1 teaspoon red wine vinegar

¼ cup roughly chopped fresh basil

1 cup kashkaval cheese thinly sliced using a vegetable peeler (alternatively use any firm sheep’s cheese)

Freshly ground black pepper

METHOD

In a medium size stockpot, bring 3 cups of water to a boil and add spelt. Cover and reduce heat to medium. Let simmer for 1 ½ hours until spelt is tender.  Drain and set aside in a large heat proof bowl.

Preheat oven to 400 degrees F.

In a large bowl, add in eggplant, zucchini, squash, cherry tomatoes, onion, salt, oregano and oil. Toss to coat all the ingredients.

Place vegetables on a lightly oiled baking sheet and roast in the oven for 20-30 minutes until golden brown. Toss once half way through.

Add vegetables to spelt. Pour in vinegar and add basil. Gently toss to coat and adjust salt if needed.

Garnish with a drizzle of olive oil, kashkaval cheese and freshly ground black pepper.

Serves 4-6

Moroccan Wheat Berry Salad

 

INGREDIENTS

1 cups of dried wheat berries, rinsed and drained

6 dried apricots finely chopped

3 dried Medjool dates, pitted and finely chopped

½ cup raw sliced almonds

1  teaspoon cumin

½  teaspoon ground coriander

1/4 teaspoon cinnamon

Zest of ½ medium orange

1 tablespoon orange juice

2 teaspoons olive oil

1 teaspoon sherry vinegar

½ teaspoon Kosher salt

½ teaspoon finely ground black pepper

Garnish

2 large shallots sliced ¼ inch

3 tablespoons vegetable oil

Pinch of Kosher salt

3-4 sprigs of fresh cilantro roughly chopped

METHOD 

Place wheat berries in a large pot with 3 cups of water. Bring to a boil and reduce heat to medium. Let simmer for 45 minutes to one hour or until berries are soft and most of the liquid is absorbed. Remove from heat, drain and let cool for 10 minutes.

In a small dry skillet, gently toast almonds over low heat for about 3 minutes, shaking constantly. Add in cumin, coriander and cinnamon. Coat almonds with spices and let toast for another minute.  Remove from heat.

In a large mixing bowl, add in apricots, dates, orange zest, orange juice, oil, vinegar, salt and pepper. Add in toasted almonds and wheat berries. Stir to coat and place covered in fridge for at least one hour before serving.

In a small skillet, heat oil to about 300 degrees F. Add in shallots. Reduce heat to medium low and let fry for 15-20 minutes turning often until shallots are golden brown and crispy. Remove from oil and lay on a plate lined with paper towel. Sprinkle with a pinch of kosher salt.

Place salad in a serving dish and garnish with crispy hot shallots and fresh cilantro.

Serves 4-6