Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils

This summery salad from chef Ori Menashe will become your go-to this season. It’s sweet and savory, tart, crisp and creamy, rich and refreshing, all in perfect balance.

 

Active: 30 mins             Total: 1 hr 45 mins                 Yield: 4

 

Ingredients

PICKLED PEPPER
DRESSING
SALAD

Directions

Make the pickled pepper
  • Place the pepper rings in a small heatproof bowl. In a small saucepan, boil the vinegar and salt, stirring, until the salt dissolves; pour over the pepper rings. Let stand at room temperature for 90 minutes. Drain.

Meanwhile, make the dressing
  • In a small bowl, combine the vinegar and shallot and let stand for 30 minutes. Slowly whisk in both oils until incorporated. Season with salt and pepper.

Make the salad
  • In a food processor, puree 1 ball of burrata until smooth and spreadable. Spread the burrata puree in shallow bowls. In a medium bowl, toss the mint, pea tendrils, purslane and pickled pepper rings with the dressing. Season with salt and pepper and toss to coat. Mound the salad in the bowls. Tear the remaining burrata into small pieces and arrange in the salads along with the peach wedges.

Make Ahead

The drained pickled pepper rings can be refrigerated for 1 week.

Suggested Pairing

Pair this salad with a minerally, strawberry-scented rosé.

 

 

 

Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
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Burrata Salad with Peaches, Pickled Pepper and Pea Tendrils
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The Soft Scramble Sandwich

The Soft Scramble Sandwich

To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks. If you can find only thicker-stalked spring onions, cut the stalks in half lengthwise, then into 3″ pieces. Cook the stalks along with the bulbs; they’ll benefit from the extra time.

 

Ingredients:

2 SERVINGS

  • 8 spring onions
  • 3 Tbsp. unsalted butter, divided
  • Kosher salt, freshly ground pepper
  • ¼ cup white wine vinegar
  • 1 cup fresh ricotta
  • 1 oz. finely grated Parmesan (about ¼ cup)
  • ½ lemon
  • 1 small garlic clove
  • 2 5×5″ pieces focaccia
  • 4 large eggs, beaten to blend

 

Preparation:

Step 1

Place a rack in center of oven; preheat to 350°. Trim woody ends of spring onions. Separate white bulbs from green parts with a knife. Cut bulbs in half through the root end; if size varies wildly, cut larger bulbs into quarters. Cut tender green parts of stalks into 3″ pieces; set aside separately from bulbs.

Step 2

Heat 2 Tbsp. butter in a 10″ nonstick skillet over medium until foaming. Add onion bulbs and toss to coat in butter; season with salt and pepper. Cook, stirring often, until deeply golden brown and starting to soften, 4–5 minutes. Add vinegar, onion stalks, and ½ cup water and continue to cook, stirring occasionally, until almost all liquid is cooked off and bulbs are very soft and jammy, 6–8 minutes longer. Transfer to a plate. Wipe out skillet.

Step 3

While onions cook, mix ricotta and Parmesan in a small bowl; season with salt and pepper. Finely grate lemon zest and garlic into ricotta mixture and stir to combine.

Step 4

Warm focaccia in oven (place directly on rack) until soft and warmed through but not browned, 2–3 minutes. Divide between plates. Spread ricotta mixture in swooshing dollops on top of focaccia.

Step 5

Melt remaining 1 Tbsp. butter in skillet over medium-low heat. Add eggs; season with salt. Cook, stirring frequently in large sweeping figure-eight motions with a spatula, until eggs have set into creamy folds, 1–2 minutes.

Step 6

Divide scrambled eggs between focaccia. Top with onion mixture.

 

 

The Soft Scramble Sandwich
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Classic Banh Mi

Classic Banh Mi

Im going to be serving an assortment of Banh mi for the adults attending my kids bday party. What should I serve on the side? has to be really easy as I’ll have a house full of out of town guests-prefer something prepared night before. Even considering purchasing frozen potstickers and making dipping sauce.

The banh mi IS a pretty filling sandwich. Its heritage is partly French, so it is appropriate for Euro-centric accompaniments. I’d have potato salad or macaroni salad. Not coleslaw since the sandwich has carrot/daikon slaw

It’s undeniable. Banh Mi is the PERFECT sandwich. Rich, savory meat combined with bright and crunchy homemade pickles stuffed into a fluffy baguette; what’s not to love?! We love this version because it requires minimal ingredients but still packs a powerful punch of flavor. Don’t sleep on it, people!

Made this? Let us know how it went in the comment section below!

 

YIELDS: 2 SERVINGS               PREP TIME: 0 HOURS 15 MINS               TOTAL TIME: 0 HOURS 40 MINS

 

INGREDIENTS

  • 10 oz. pork tenderloin
  • 6 tbsp. hoisin sauce, divided
  • 6 tbsp. rice wine vinegar, divided
  • 2 garlic cloves, grated
  • 2 tbsp. fish sauce
  • 1 medium carrot, thinly sliced
  • 1 medium daikon radish, thinly sliced
  • 1 tsp. kosher salt
  • 2 tbsp. vegetable oil
  • 12-inch baguette, sliced in half lengthwise
  • 1/4 c. mayonnaise
  • 1/2 c. cilantro leaves and tender stems

 

DIRECTIONS

  1. Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.
  2. Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes.
  3. Toss carrot and daikon with remaining vinegar and salt; let sit at room temperature until ready to use. In a large cast-iron skillet on medium high, heat oil and add marinated pork. Cook without stirring for 4 minutes. Give it a toss and continue to cook 1 minute.
  4. Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.

 

 

Classic Banh Mi
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Crunchy Mandarin Orange-Chicken Salad

Crunchy Mandarin Orange-Chicken Salad

This recipe was semi-inspired by the Chinese Chicken Salad at The Cheesecake Factory. I fell in love with dish in eighth grade—it made me feel grown up and sophisticated. Twenty something years later, I still find the salad delicious. It’s sweet, savory, refreshing, and extremely crunchy. (I’m a huge sucker for iceberg lettuce.)

The History of Chinese Chicken Salad

The exact origin of “Chinese Chicken Salad” is unknown. However, legend has it that it was invented in the 1960s at Madam Wu’s in Los Angeles because Cary Grant requested it. Sunset magazine published a recipe in 1970, and Wolfgang Puck created his own version of it in the 80’s.

The salad itself is much more American than it is Chinese. In her book, The Seventh Daughter: My Culinary Journey From Beijing To San Francisco, chef Cecilia Chang says, “In China, lettuce was imported and rare and salads were things that were pickled.” Because my recipe is based on a American chains version of a very American dish, I decided to change the name to more accurately describe what it is: a crunchy salad with chicken and mandarin oranges.

The Crunch Factor

Many restaurant versions of the dish, including The Cheesecake Factory use wonton strips and crispy rice noodles. I sub in a block of broken up ramen—the cheap, dried stuff, not the fresh noodles that come refrigerated. Broken up, the crunchy, wavy noodles act as croutons. The almonds can be easily swapped for cashews or roasted peanuts.

The Chicken 

Leftover rotisserie chicken works wonderfully for this recipe, but if you have chicken breasts on hand, follow our easy guide to poaching chicken.

Mandarin Oranges

I’m a sucker for the syrupy sweetness you get from a can of mandarin oranges. But fresh mandarin oranges (aka clementines) will add the perfect pop of brightness to your salad.

 

 

YIELDS: 8 SERVINGS              PREP TIME: 0 HOURS 15 MINS             TOTAL TIME: 0 HOURS 20 MINS

 

 

INGREDIENTS:

FOR THE SALAD

  • 3 c. finely chopped romaine or iceberg lettuce
  • 2 c. shredded red cabbage
  • 2 c. shredded chicken
  • 1/2 c. jarred mandarin oranges, drained
  • 1 instant ramen packet, crushed (flavor packet discarded)
  • 1/2 c. shredded carrot
  • 1/3 c. sliced green onions
  • 1/4 c. sliced almonds

FOR THE DRESSING

  • 3 tbsp. rice wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. sesame oil
  • 1 tbsp. hoisin sauce
  • 2 tbsp. soy sauce
  • 1 tsp. minced ginger
  • 1 clove garlic, minced
  • 1/4 c. vegetable oil

 

DIRECTIONS:

  1. Make salad: In a large bowl, toss together lettuce, red cabbage, chicken, mandarin oranges, crushed ramen noodles, carrots, green onions, and sliced almonds.
  2. Make dressing: In a small bowl, whisk together vinegar, honey, sesame oil, hoisin sauce, soy sauce, ginger, and garlic. Slowly drizzle in vegetable oil, whisking constantly until emulsified.
  3. Before serving, drizzle dressing over salad and toss to combine.

 

 

Crunchy Mandarin Orange-Chicken Salad
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Crunchy Mandarin Orange-Chicken Salad
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One-pan Salmon with Roast Asparagus

One-pan Salmon with Roast Asparagus

Prep: 20 mins              Cook: 50 mins                Easy                 Serves 2

 

 

For an easy side dish to complement a spring roast, just cook this recipe without the salmon

 

Nutrition: Per Serving

kcal 483      fat 25g       saturates 4g        carbs 34g       sugars 6g         fibre 3g        protein 33g         low in salt 0.24g

 

Ingredients

  • 400g new potato, halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 2 salmon fillets, about 140g/5oz each
  • handful basil leaves

 

Method

  • STEP 1

    Heat oven to 220C/fan 200C/gas 7. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

  • STEP 2

    Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

     

 

One-pan Salmon with Roast Asparagus
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One-pan Salmon with Roast Asparagus
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