Seems like I have food on the brain these days...well with Thanksgiving just under a week away, it's pretty much all I am thinking about. Holiday cooking aside, I have to share a new favorite book by Thomas Keller that has the most approachable and delicious recipes. I can't begin to tell you how much I've learned so far just by flipping through the pages (pour salad dressing around the bowl instead of on the leaves, toss for even coverage; when blanching broccoli rabe, boil water in super salty water first). There are many other tips that will enlighten the novice cook and definitely perfect one's skills.Recently I tried out a salad recipe (among a skirt steak recipe as well, but I loved the salad so much, I had to share) that is absolutely divine. No this isn't a cop-out recipe blog post today just because it's Friday but it's something that I truly think anyone of you can make to really impress dinner guests or even just yourself!-BH
FALL SALAD (pg.136, w/dressing on pg.179)
Mixed greens
Blanched baby leeks (if you can't find baby, regular leeks are fine)
Parmesan cheese
Fuyu persimmon *
Pine nuts
Prosciutto de San Daniele *
Sherry vinaigrette
(*ingredients purchased at Carmine's Gourmet Market in Palm Beach Gardens)
SHERRY VINAIGRETTE
1/4 cup sherry wine vinegar
1/4 cup red wine vinegar
1 to 1-1/2 cups extra virgin olive oil
Whisk the two vinegars together in a bowl, then whisk in one cup of the olive oil in a steady stream. The vinaigrette should look broken and not emulsified. Taste balance of oil to vinegar and adjust adding more oil if necessary. Refrigerate covered for up to a month.
While there were no real instructions as to how to assemble the salad, I layered mine with greens tossed w/leeks, then sliced the persimmon very fine and placed them on the heap of greens, put sliced parmesan on top and the pinenuts and proscuitto were the crowning glory. I am sure you can toss all of the ingredients and serve the proscuitto on the side if you'd like. There are no rules which makes it even more fun! Enjoy!
