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QUARTER SHEET TRAY:
10″ NONSTICK SAUTE PAN:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
MASAHIRO CHEF’S KNIFE:
RECIPE – Each Makes 2 Big Ass Salads + extra dressing
Mediterranean Salad with Aged Balsamic Vinaigrette
•Nice mixed greens
•Boiled eggs (1 per salad – boil 10min, then run under cold water to stop cooking. Peel and slice in half)
•Roasted red bell pepper, cut into bitesize chunks
•Sliced kalamata olives
•Sheeps milk feta, crumbled
•Filet of canned mackerel
•Fried panko breadcrumbs
•Top with balsamic vinaigrette:
•50g gr 3Tbsp rainy mustard
•75g aor 1/3c aged balsamic
•75g or 1/3xnice extra virgin olive oil
Shake vigorously to combine.
Salmon Sushi Salad with Creamy Ginger Miso Dressing
•8oz skin off salmon
•250g or 2c Chopped Broccolini
•Green leaf lettuce, chopped
•Green cabbage, finely shredded
•Pickled ginger, chopped
•Roasted sunflower seeds
•Roasted nori, cut into long thin strips
Salt both sides of salmon, place salmon “skin” side down in oiled pan over med heat, press down for 30 sec. Flip to other side after 5min of cooking, reduce heat to low and continue cooking for about 2min)
Wipe out pan and return it to med high heat. Add oil then broccolini and pinch of salt. Toss to combine. Cook for about 90 sec or until lightly charred and slightly tender.
To build salad, add a handful of lettuce, a half handful or so of shredded cabbage, about ½ the cooked broccolini, pickled ginger, sunflower seeds, pinch of nori, and about ½ of the salmon, flaked. Top with miso dressing.
Creamy Ginger Miso Dressing
•1 egg yolk
•45g unseasoned rice vinegar
•15g soy sauce
•20g chopped fresh ginger
•20g white miso
•150g neutral oil (i’m using light olive oil)
•50g toasted sesame oil
Spin all ingredients except oil with an immersion blender. Slowly stream in both oils.
Southwest Steak salad with chili lime vinaigrette
•8oz sirloin steak
•Neutral oil (light olive, avocado, canola)
•150g or about 1c raw pumpkin seeds
•Corn (i’m using frozen and thawed)
•Roasted red bell pepper
•Sheeps milk feta cheese
Season both sides generously of steak with salt and pepper. Preheat medium nonstick pan over medium heat. Add long drizzle of olive oil followed by steak. Press meat into pan for about 30 seconds. Cook for 5-6 minutes on side 1. After 5min or when side 1 has developed nice color, flip steak to side 2, add a bit more oil, and continue to cook for about 4-5 more minutes until temp reaches about 125F/52c (for med rare). Allow to rest for about 15 minutes. Slice. .
Wipe out pan and heat over high and add 45g or about 1/3c neutral oil. When hot, add pumpkin seeds and a pinch of salt. Allow to fry for 30-45 seconds, stirring frequently. The seeds are done when beginning to turn golden in color and puff. Placed fried seeds on a layer of paper towels to drain and cool.
To build salad, layer handful of arugula, a sprinkle of corn, chopped roasted red bell peppers, and avocado. Feta, fried pepitas. Add 4oz of sliced steak, and top with chili lime vinaigrette
Chili Lime Vinaigrette
•25g lime juice
•15g champagne vinegar (or white wine vinegar)
•20g grainy mustard
•½ clove garlic
•10g or 1/4c shallot, diced and rinsed
•3g Chile powder
•175g neutral oil (light olive, canola, avocado)
•50g extra virgin olive oil
Spin all ingredients except oil with an immersion blender until onions and garlic are broken down, then stream in neutral oil. Once emulsified, stop blending, add in evoo, and stir in to combine.
#weeknighting #salad #saladsthatdontsuck
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