Guest guest Posted March 10, 1999 Report Share Posted March 10, 1999 * Exported from MasterCook * Avocado & Grapefruit Salad W/Grapefruit Vinaigrette Recipe By : adapted from " Still Life With Menu. " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Salads, Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pink grapefruits 1 teaspoon grated fresh ginger OR minced sushi ginger 2 tablespoons walnut oil 1 tablespoon extra virgin olive oil -- up to 2 1 tablespoon fresh lemon juice 2 tablespoons red wine vinegar 1 tablespoon maple syrup or sugar Salt to taste 1 pound mixed salad greens* well cleaned -- dried, and chilled 1 ripe avocado *(watercress, Boston lettuce, and/or other soft lettuces), Preparation time: 30 minutes Yield: 6 servings The grapefruit sections, vinaigrette, and greens can all be prepared up to several days in advance. (If you prepare the greens in advance, store them wrapped in paper towels and sealed in a plastic bag. They will stay fresh if kept very dry.) The salad must be assembled at the last possible minute in order for the greens to stay crisp and the avocado to stay green. 1.Grate enough zest from one of the grapefruits to make 1/2 teaspoon. Put both the grapefruit and the zest aside 2.Use a sharp serrated knife to prepare the other two grapefruits. Cut off the ends and carve off all the skin, right down to the fruit itself. Hold the peeled grapefruit over a bowl, and slice along each membrane, releasing the sections of fruit one by one. Squeeze in all the remaining juice from the membrane. 3.Strain the grapefruit sections over a second bowl to collect the juice. Put the sections aside and measure the juice. You will need 1/2 cup for the vinaigrette. If there isn't enough, squeeze some more from the extra grapefruit. 4.Combine the grapefruit juice, ginger, walnut oil, olive oil, salt, lemon juice, vinegar, and sweetening, and mix well. Cover and chill until serving. 5.Just before serving, arrange the salad greens on indivudual serving plates. 6.Peel and pit the avocado, and cut it into about 12 slender slices. Place a couple of these on each plate. Add a few grapefruit sections (from Step 2) and drizzle on some vinaigrette. Serve immediately. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Balsamic Strawberries Recipe By : Adapted from " Still Life with Menu. " Serving Size : 1 Preparation Time :0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints strawberries -- (1 quart) 4 teaspoons sugar -- up to 6 (as needed -- to taste) 1 tablespoon balsamic vinegar -- (to taste), up to 2 A traditional Italian way to serve fresh berries is simply to let them macerate in a small amount of sugar, then drizzle them with a little balsamic vinegar before serving. Perfectly ripe berries taste exquisite like this, and it is also a magical way to salvage imperfect or underripe berries, too. * The strawberries can be sliced and sugared up to a day in advance. The vinegar should be sprinkled on within 30 minutes of serving. Preparation time: 10 minutes, plus time to macerate Yield: 4 to 6 servings 1) Clean the strawberries by wiping them with a damp paper towel. 2) Hull the strawberries, and halve or slice them, depending on their size. Place them in a shallow dish and sprinkle them with sugar. Cover and let sit for at least several hours, stirring them or shaking the dish every now and then. (If they are going to sit for much longer than 3 or 4 hours, cover tightly with plastic wrap and refrigerate. Allow to come to room temperature before serving.) 3) Sprinkle on the vinegar, and serve in small individual bowls, with cookies alongside, if desired. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bitter Greens With Sweet Onions And Tart Cherries Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven. " Serving Size : 1 Preparation Time :0:00 Categories : Fruits Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh sour cherries -- pitted or canned unsweetened sour cherries -- drained 2 teaspoons sugar -- up to 3 1 tablespoon canola oil 3 cups sliced onion (a sweet variety like Vidalia if available) 1 1/4 teaspoons salt 3 large bunc fresh greens stemmed if necessary and coarsely chopped -- (about 12 cups) 1 cup dried sour cherries -- (optional) Preparation time: 40 minutes (15 minutes of work) Yield: 4 to 6 servings This is a great way to get some of those bitter greens into your diet, because the sweet onions and tart cherries balance out the favor. The result is surprisingly smooth. I like to use a mixture of collards, red mustard, arugula, and a little kale. The amount of greens below might seem enormous, but don't forget they will cook way down. Unsweetened sour cherries from a can work beautifully here, but if you have access to fresh sour cherries (and you have a good pitting gadget), by all means use them. Vidalia onions are terrific, but if you can't find them, just use regular ones. This dish give off a lot of cooking liquid, but it is too pretty and delicious to let evaporate. So just include some with each serving, especially if you are pairing this dish with pasta or rice. 1.Place the cherries in a small bowl, and sprinkle with sugar. Let sit for about 10 minutes. 2.Heat the oil in a large, deep skillet or Dutch oven. Add the onion and 1/2 teaspoon of the salt, and saut‚ over high heat for about 5 minutes. Turn the heat to medium, cover, and let the onion cook until very tender (about 10 more minutes). 3.Begin adding the greens in batches (as much as will fit), sprinkling each addition with about 1/4 teaspoon salt. Stir and cover between additions, letting the greens cook down for about 5 minutes each time, to make room for the next batch. 4.When all the greens are added and have wilted, stir in the cherries and cook for just about 5 minutes longer. Transfer to a platter, and sprinkle the dried cherries on top, if desired. Serve hot or warm, being sure to include some of the delicious cooking juices with each serving. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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