Here is a wonderful addition to any summer time festivities. This delicious salad when paired with the Lemon EVOO creates a zesty accompaniment to any meal. We featured this salad for our Jazz on the patio event held the second weekend of August. Enjoy!
Lemon EVOO Celery and Parmesan Salad adapted from 2010, Barefoot Contessa
Ingredients:
1/2 cup Lemon EVOO
2 teaspoons grated lemon zest
1/4 cup plus 1 tablespoon squeezed lemon juice ( 3 lemons)
2 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
Kosher salt and freshly ground black pepper
5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle ( about 12 stalks)
4 ounce aged Parmesan cheese
2/3 cups toasted walnuts, coarsely chopped
Directions:
At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, 2 teaspoons salt, and 1 teaspoon pepper. Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and 1/3 teaspoon of salt. Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the celery to crisp and the flavors to develop.
When ready to serve, arrange the celery on a platter, shave the Parmesan onto the celery, then sprinkle with walnuts salt and pepper and serve immediately.
Monday, August 26, 2013
Saturday, August 10, 2013
The Quail & Olive Walnut Oil and Plum Basil Wild Rice Salad
Thank you for all of you who attended our jazz series this summer! We had so much fun, and I know that Diane and I had so much fun coming up with some DELICIOUS recipes for all of you to enjoy! If you missed our series, do not despair we have some great entertainment in store for you, September 14th we will have more jazz on the patio with some light refreshments as well as some spectacular hors d'hoevers!
I have a great recipe which was featured today, Walnut Oil and Plum Basil Vinegar Wild Rice Salad. As most of you know, we grew up on a wonderful reservation in Cass Lake Minnesota. My father was one of the docs there and our family was paid in many ways, one of which was a great supply of Benishii Wild Rice. This rice is absolutely phenomenal, especially when paired with The Quail & Olive's Walnut Oil and Plum Basil Vinegar. Also, you can call up the store to order the Benishii Wild Rice. Trust me, once you try it you'll never go back to that stuff they call wild rice in the grocery stores.
Get ready to spoil your taste buds and make sure you have plenty to share!
Walnut Oil and Plum Basil Wild Rice Salad
1 cup wild rice
5 cups chicken broth
1 onion, chopped
2 cups chopped walnuts
4 tablespoons walnut oil
1 cup craisons
1/2 lemon juiced
1 apple peeled, cored, and diced
salt and pepper to taste
Dressing:
1/4 cup walnut oil
1-2 tablespoons Plum Basil Vinegar
In large pot add chicken broth and bring to boil, add wild rice and lower heat to simmer for about 45 minutes or until all liquid is absorbed. Set rice aside to cool in large mixing bowl.
In saute pan, add 2 tablespoons walnut evoo and heat pan to medium. Add walnuts to pan to roast. Add walnuts to rice. Add 2 tablespoons of walnut oil to pan again and add onions. Saute onions in pan for about 10 minutes or until onions have been caramelized. Add onions to wild rice. Add craisons, lemon juice, and apple to rice. Add salt and pepper to taste. Add dressing and stir to combine, enjoy!
I have a great recipe which was featured today, Walnut Oil and Plum Basil Vinegar Wild Rice Salad. As most of you know, we grew up on a wonderful reservation in Cass Lake Minnesota. My father was one of the docs there and our family was paid in many ways, one of which was a great supply of Benishii Wild Rice. This rice is absolutely phenomenal, especially when paired with The Quail & Olive's Walnut Oil and Plum Basil Vinegar. Also, you can call up the store to order the Benishii Wild Rice. Trust me, once you try it you'll never go back to that stuff they call wild rice in the grocery stores.
Get ready to spoil your taste buds and make sure you have plenty to share!
Walnut Oil and Plum Basil Wild Rice Salad
1 cup wild rice
5 cups chicken broth
1 onion, chopped
2 cups chopped walnuts
4 tablespoons walnut oil
1 cup craisons
1/2 lemon juiced
1 apple peeled, cored, and diced
salt and pepper to taste
Dressing:
1/4 cup walnut oil
1-2 tablespoons Plum Basil Vinegar
In large pot add chicken broth and bring to boil, add wild rice and lower heat to simmer for about 45 minutes or until all liquid is absorbed. Set rice aside to cool in large mixing bowl.
In saute pan, add 2 tablespoons walnut evoo and heat pan to medium. Add walnuts to pan to roast. Add walnuts to rice. Add 2 tablespoons of walnut oil to pan again and add onions. Saute onions in pan for about 10 minutes or until onions have been caramelized. Add onions to wild rice. Add craisons, lemon juice, and apple to rice. Add salt and pepper to taste. Add dressing and stir to combine, enjoy!
Subscribe to:
Posts (Atom)