Blog posts tagged with 'SALAD'

Jekka's salad
INGREDIENTS (serves 4):
  • 2 small or 1 large zucchini, sliced into 0.5 inch rounds;
  • 2 red bell peppers, halved and seeded;
  • 4 tbsp. olive oil;
  • 1 bulb fennel, halved and finely sliced;
  • bunch of arugula leaves;
  • 2 tbsp. sweet marjoram leaves, removed from their stems;
  • 7 oz (200 gr.) goat cheese, cut into 4 round slices;
  • Sea salt;
  • Freshly ground black peppers;
  • Juice of 0.5 lemon;
  • 10 spearmint sprigs, finely chopped;
  1. Preheat the oven to 325°F(170°C), and preheat the broiler to hot;
  2. Line the bottom of a broiler pan with a piece of foil, lay the sliced zucchini and the pepper halves on the rack, drizzle with olive oil and place under the hot broiler. Cook for 3-4 minutes, turning the vegetables over halfway through. Remove from the heat.;
  3. Place the peppers on a chopping board to cool and place the the zucchini in a large bowl with the finely sliced fennel and arugula leaves;
  4. Chop the marjoram leaves finely and place in a small bowl with 1 tbsp. olive oil. Add the goat cheese to the bowl and season with pepper. Make sure the goat cheese is coated all over with the herby oil, then place on a baking sheet lined with baking parchment or foil. Place in the preheated oven and cook about 10 minutes until golden brown;
  5. Peel the peppers, slice into ribbons and add to the salad;
  6. Make the dressing by combining the remaining olive oil with the lemon juice, salt and pepper;
  7. Pour the dressing over the salad and toss well;
  8. Top with the goat cheese, sprinkle with chopped mint and serve;

Original recipe from Jekka's Herb Cookbook ;


Quinoa Salad with Avocado Cream
INGREDIENTS (serves 5):
  • 1 cup raw quinoa;
  • 1.5 cups water;
  • pinch of salt;
  • 2 red pepper;
  • 2 yellow pepper;
  • olive oil;
  • 3 avocado;
  • juice of one lime;
  • 1 tablespoon finely chopped cilantro;
  • 3 green onions, finely chopped;
  1. In a medium saucepan, combine the quinoa, water and salt and bring to a boil over high heat. Reduce the heat to a simmer and cook 15 to 20 minutes until the quinoa feels tender. Remove from the heat and let cool to room temperature. ;
  2. Preheat the oven to 400F. Place the peppers on a baking sheet and drizzle with a splash of olive oil. Season with salt and pepper and roast until the peppers start to blister (20 minutes). Remove from the oven and let cool to room temperature. Cut the peppers in small pieces and set the peppers aside;
  3. In a blender, grind the avocado with the rest of the ingredients and 2 tsp of olive oil until smooth. Add couple tbsp. of water if necessary;
  4. Start layering the verrine with  a layer of peppers, a layer of avocado cream, a layer of quinoa, repeat once or twice depending on the size of your glasses;
Inspirational recipe from Tartelette