Pizza Topped with Green Salad November 3, 2015 by Jill Foucre Leave a Comment Pizza Topped with Green Salad 2015-11-03 20:24:28 Yields 1 Print Dough (Makes 2 12-inch pizzas) ¼ cup warm (100 – 105F) water 3 T. olive oil 1 ¾ t. instant yeast 3½ cups bread or all purpose flour 1 cup warm water 1½ t. salt Pizza ½ dough recipe from above 3 ounces fontina cheese, grated Green Salad with Lemon Shallot Vinaigrette ½ large shallot, very finely chopped 1 T. freshly squeezed lemon juice ¼ t. Dijon mustard 2 T. olive oil pinch salt and pepper 1½ cups seasonal greens (spinach, kale, chard, or combination) Dough Mix ¼ cup water and yeast in large bowl. (Letting it rest at this point for 5 – 10 minutes, until creamy and bubbly, will confirm that your yeast is good, but is not necessary for instant yeast) Add 1 cup water, olive oil and whisk. Add the flour and salt until it holds together, cover and rest for 20 minutes (allows dough to hydrate before kneading) then knead until elastic and smooth, about 5 minutes. Lightly oil your bowl, put the dough back in the bowl, turn the dough in the bowl until it is coated all around with oil, cover with plastic wrap (or a Viancin lid) and let rise at room temperature until doubled, 45 to 60 minutes (longer if the room is cold). Refrigerate the dough for 3 hours or up to 2 days. When you are ready to bake, bring dough out of refrigerator to allow it to warm up. Place baking stone in oven and preheat to 500 F. Be sure to allow 30 minutes to an hour for the stone to fully heat. Divide dough in half for 12 inch pizzas, or in quarters for 7 to 8 inch pizzas. Pizza Dust the top of the dough with flour, dust your work surface with flour, then press down with your fingers, roll with rolling pin or shape and stretch with your hands (knuckles up) until you get a 12 inch circle. Place on parchment. Spread the fontina evenly over the pizza dough, leaving a 1/2 inch border. Bake 7 –9 minutes. Green Salad with Vinaigrette In a small bowl, whisk together the shallot, lemon juice and mustard. Whisk in the olive oil and season to taste with salt and pepper. Chop or break the greens, smaller than for a tossed salad, Coat the greens evenly with the vinaigrette. Cover the pizza with the salad, cut and serve immediately. By Nancy Schuessler Adapted from The Art & Soul of Baking by Cindy Mushet Adapted from The Art & Soul of Baking by Cindy Mushet Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mediterranean Chickpea Salad October 8, 2015 by Jill Foucre Leave a Comment Mediterranean Chickpea Salad 2015-10-08 09:47:17 Print Ingredients 2 cans chickpeas or 2 cups cooked chickpeas 6 green onions 2 medium tomatoes, diced 1/2 small red onion, finely chopped 1/2 cup black olives, pitted and sliced 1 T. capers 2 T. fresh parsley, finely chopped Dressing 5 T. good quality extra virgin olive oil 3 T. white wine vinegar salt and freshly ground pepper Instructions Rinse chickpeas under cold water and drain. Place in serving bowl. Mix in rest of salad ingredients. Whisk together dressing ingredients in small bowl. Add dressing to salad and mix well. Taste for seasoning. Allow salad to stand for at least 1 hour. By Diane Sibon Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Broccoli Salad with Cumin and Lemon Juice September 22, 2015 by Jill Foucre Leave a Comment Broccoli Salad with Cumin and Lemon Juice 2015-09-22 17:14:12 Print Ingredients 3 cups chopped broccoli 2 cloves garlic, finely minced 2 T. finely chopped cilantro 1 t. ground cumin 3 T. extra virgin olive oil juice from 1 lemon salt & pepper to taste Instructions Wash and chop the broccoli to about 1/2" pieces. Place broccoli pieces in large non-reactive bowl. In small bowl whisk garlic, cilantro, cumin, olive oil, lemon juice, salt and pepper. Pour over broccoli and let sit at least 1 hour. Enjoy! By Diane Sibon Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Summer Panzanella Salad with Beans, Corn, Beets, Burrata and Croutons September 10, 2015 by Jill Foucre Leave a Comment Summer Panzanella Salad with Beans, Corn, Beets, Burrata and Croutons 2015-09-10 16:52:49 Print Ingredients Candy beets ½ cup basil leaves ¼ cup oil ½ t. salt Velour purple beans, trim one end Mirai Bi Color sweet corn, shucked ¼ cup oil 4 slices of country bread, hand torn Burrata or fresh mozzarella 8 oz. Arugula Instructions Heat oven to 400. Trim ends of beets and lay on a piece of foil (no more than 4 beets per packet). Drizzle a little oil on beets and season with salt and pepper. Wrap package tightly and place on a parchment lined sheet tray. Roast for 20 – 60 minutes depending on size of beets. Beets should be fork tender. When cool enough to handle, remove skin and slice into ¼” slices. (Optional to wear gloves.) Bring a large pot of water to boil and add 1 T salt. Prepare an ice bath in a medium bowl. Place basil leaves into a mesh strainer and dunk into boiling water for 10 seconds. Immediately plunge into ice bath for 10 minutes. Wring out all water from basil by squeezing it. Put basil into Vitamix with ¼ c. oil and ¼ t. salt. Blend until smooth. Either use puree as is on the salad or strain oil and just use the oil on the salad. If straining, reserve the basil pulp for another use. In a large sauté pan, heat ¼ cup oil over medium heat, add croutons and stir to thoroughly coat with oil. Season with salt and pepper and continue sautéing about 5 minutes, stirring occasionally until crisp on the outside, tender in the middle. Drop sweet corn into boiling water for 3 minutes. Remove corn from water with tongs and cut off core when cool enough to handle. Season with salt and pepper. Drop beans into boiling water for 2 minutes, remove and strain. Season. When ready to eat, squeeze lemon on arugula and season with salt and pepper. Lay on bottom of platter. Artfully arrange beans, corn, beets and cheese on top of arugula. Drizzle with basil oil, sprinkle with croutons and eat! By Heidi Kise Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Grill Finished Beet Salad with Lavender-Mustard Seed Vinaigrette August 5, 2015 by Jill Foucre Leave a Comment Grill Finished Beet Salad with Lavender-Mustard Seed Vinaigrette 2015-08-05 14:03:41 Serves 6 This salad combines some favorite summer flavors – beets, berries, mustard, and lavender. It’s a great party dish because you can cook the beets a day in advance and finish them on the grill at the last minute. If you prefer, you can even grill the beets and chill them, serving them cold instead of warm. Look for different colors of baby beets for an even prettier presentation. Print For the Beets and Salad 2 pounds baby beets, scrubbed, trimmed and peeled 6 cups mixed salad greens (including some bitter greens such as arugula) 1/4 red onion, thinly sliced 12 fresh, ripe blackberries 3 oz. fresh goat cheese, in large crumbles For the Vinaigrette ¼ t. lavender flowers ¼ t. coarse sea salt 1 T. Dijon mustard 2 T. white wine vinegar ½ cup olive oil generous pinch whole mustard seeds Cook the beets Preheat the oven to 400 degrees F. Wrap the beets individually in foil and place on a baking sheet. Roast the beets for 30 to 40 minutes or until a thin knife easily pierces and releases the beets. Unwrap the beets and let them cool. Slice a scant ½” thick and set aside. Make the vinaigrette Combine the lavender flowers and sea salt in a food grinder or mortar and pestle and pulse or grind until the salt is fine and the flowers are well blended in. Set aside. In a small bowl, whisk the mustard and vinegar together to blend. Stream in the olive oil to emulsify. Toss in the mustard seeds and season to taste with the lavender salt (depending on your taste, you might not use all of it. Use any leftovers on your morning eggs!) Finish the salad Spill the lettuce onto a serving platter and refrigerate if not using right away. Preheat a grill or grill pan over medium heat and oil it. Brush the prepared beet slices with olive oil and season with salt. Grill the beet slices 2 minutes per side, or until marked. Let the beets cool a minute or two, then arrange them on top of the lettuce on the platter. Strew with the sliced onion, cheese crumbles, and blackberries, then drizzle all with the vinaigrette and serve right away. By Robin Nathan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/