Archives for posts with tag: salad

2 ripe red tomatoes
10 leaves Italian flat-leaf parsley
1 sheet nori (seaweed)
1 1/2 tablespoons good olive oil
1 teaspoon balsamic vinegar
Juice of 1/8 lemon
Sea salt

Cut the tomato in quarters. With a small spoon, scoop out the pulp and place them on a dish.

Cut the nori in thin strips. Sprinkle them over the tomato pulp.

Drizzle olive oil and balsamic vinegar over the plate. Place flat-leaf parsley on top, squeeze lemon juice, season with sea salt and serve immediately.

We see some really great figs around in Shanghai. Near us at the line 1 Hengshan lu exit always stands a fig lady with her basket of ripen figs in the late afternoons. She’s sweet and fair on her price, about 10RMB for 6 figs ($1.50). This is an easy to make recipe. And you’ll have a delicious and healthy salad in no time. Happy Cooking!

2 ripen figs
8 cherry tomatoes
1/2 cup loosely packed radish sprouts
1/4 cup good olive oil
1 tablespoon rice wine vinegar
1/2 shallot, finely minced
Juice of 1/8 lemon
Sea salt
Freshly ground black pepper

Cut the tomatoes and figs into quarters. Finely mince the 1/2 shallot. Press the minced shallot with the side of your knife to form kind of a paste. Reserve 1/4 of a fig for the dressing.

In a mixing bowl, whisk together the olive oil, rice wine vinegar, shallot, lemon juice and salt & pepper to taste. Squeeze the 1/4 fig into the dressing and whisk until incorporated. This adds a sweetness to the dressing.

Dress the tomatoes, figs and radish sprouts to your liking and serve immediately.

1 head lettuce
1/2 red onion, thinly sliced
1/4 cup olive oil
1 tablespoon Jesse’s Cilantro & Parsley Sauce, recipe as follows
1 teaspoon white rice vinegar
Juice of 1/6 lemon
Sea Salt
Freshly ground black pepper

Clean lettuce and pat dry. Thinly slice the onion. In a small mixing bowl, mix together the olive oil, 1 tablespoon Jesse’s cilantro & parsley sauce, white vinegar and squeeze of lemon wedge. Salt & pepper to taste.

Dress the lettuce and onion slices according to your preference and serve immediately.

Jesse’s Cilantro & Parsley Sauce:

1/2 cup good olive oil
4 garlic cloves, minced
1 cup frech Italian parsley, packed
1 cup fresh cilantro, packed
1 tablespoon lemon juice
1 tablespoon white rice vinegar
1 dried or fresh red chili pepper
1/2 teaspoon sea salt
1 teaspoon freshly ground black pepper

Pulse all ingredients in a processor, about 20 pulses. Pour into a bottle, it can be refrigerated up to 1 week. We add this delicious sauce on steak, grilled chicken and prawns, and even as a pizza base.

The mystery Chinese greens we’ve been using are called clover leaves (新草头).  We love the taste and use it often in salads.  Here’s a wonderful recipe for this tasty baby green.

1 bunch clover leaves
20 wild strawberries
1 small red chili, finely chopped
1 clove garlic
1/4 cup good olive oil
3 tablespoons rice wine vinegar
Juice of 1/4 lemon
Shaved Parmigiano Reggiano
Fleur de sel
Freshly ground black pepper

Wash the clover leaves and strawberries thoroughly then pat dry.

Finely chop 2 strawberries. In a small bowl, mix together olive oil, chopped strawberries, whole garlic, pinch of salt and pepper. Microwave the oil mixture for 45 seconds, then cool.

After the oil mixture is cooled, discard the garlic, whisk in the rice wine vinegar and lemon juice, then add the red chili. Dress the greens with the vinaigrette, add shaved Parmigiano Reggiano and serve immediately.

We have no idea what these greens are. The Shanghainese use them in soups and stir fry. The texture is delicate and soft. The flavor is slightly lemony and peppery which we thought would work perfectly as a salad, dress in a light lemon based vinaigrette with the sweetness of a ripe mango. We’d like to try this again with a sweet, fleshy, pink, and ripe peach as we’ve seen some great peaches around here. If anyone knows what these greens are, please tell us!

1 bunch great unknown Chinese green
1 ripe mango
1/3 small red onion, diced
8 cherry tomatoes, quartered
4 tablespoons good grassy olive oil
1 teaspoon lemon juice
1/2 teaspoon rice wine vinegar
Grey salt, preferably coarse
Freshly ground black pepper

In a large mixing bowl, whisk together the lemon juice, olive oil, sea salt and pepper, emulsify. Add the mango, onion and tomatoes, toss to coat with the vinaigrette.

Dress the greens according to your preference and serve immediately.

%d bloggers like this: