Great Chefs Cook Vegan - Linda Long [37]
1/4 cup grapeseed oil
2 tablespoons sherry or Banyuls vinegar
2 to 3 gratings fresh nutmeg
Salt and pepper to taste
To make the Salad: Using a mandolin, slice potatoes into “linguine” strips. Do not rinse. Blanch strips immediately in well-salted boiling water for 45 seconds to 1 minute. (Be sure to use a sufficient amount of sea salt to ensure saltiness of water). Remove quickly and lay strips on a baking sheet lined with paper towels to absorb extra moisture. Place pan in the refrigerator until the strips are cooled. Clean and check sprouts. In a large bowl, combine cooled potato strips, sprouts, parsley, and onion. In a separate small bowl, whisk together grapeseed oil, vinegar, nutmeg, salt, and pepper. Pour over combined ingredients and toss gently with hands to prevent tearing of the delicate potato “linguine.”
How to Plate: Arrange Salad in a mound in the center of a plate. Drizzle generously with Sorrel-Arugula Emulsion. Add extra sprouts on top to garnish.
Warm Watermelon Salad with Tomatoes, Crushed Pistachios, and Aged Balsamic Vinegar
Serves 4
1 ripe watermelon (about 5 pounds, preferably seedless)
6 pounds very ripe tomatoes
1/4 cup olive oil, plus extra for drizzling
Fleur de sel and freshly cracked black pepper to taste
1/2 pound green pistachios, chopped or crushed, preferably not with a food processor*
1/2 cup aged (or reduced to a near syrup) balsamic vinegar
*As the pistachios are very rich in oil, the use of a food processor to chop or crush them will create more of a soft paste than the desired crunchy texture. It is preferable to use a chef’s knife to chop or crush the nuts.
Preheat oven to 425 degrees F.
Slice watermelon into 1-inch-thick slices and place in a rectangle mold (or choose another shape such as a square or a ring cutter to cut to the desired size); set aside in the molds.
Cut a small X on the bottom of each tomato. Blanch them in boiling water until the cut skin of the tomatoes begins to peel away. Immediately plunge the tomatoes into ice water and peel the skins once cooled. Cut tomatoes in half and remove the inside pulp and seeds. Cut into 1/4-inch slices and then into a small dice. Place the tomatoes in a bowl and season with oil, fleur de sel, and pepper.
Place watermelon slices, still in molds in order to keep it nicely packed, on a baking sheet. Season with fleur de sel, pepper, and a drizzle of oil. Using a slotted spoon, top the seasoned watermelon with a 1/2- to 3/4-inch-thick layer of tomatoes. Lightly press the mixture with the back of a large spoon and cover the tomato layer with a light coating of the chopped or crushed pistachios. Bake at 425 degrees F until the pistachios start to brown lightly, approximately 3 to 5 minutes.
How to Plate: Using a squeeze bottle, generously drizzle with the aged balsamic vinegar, creating a zigzag pattern on the plate; and carefully place the watermelon onto the plate and remove the molds.
Seasonal Vegetable Medley with Sautéed Tofu and Horseradish Broth
Serves 4
Vegetables and Sautéed Tofu
2 leeks, trimmed to white part only, julienne
1 medium carrot, peeled, julienne
1/2 stalk celery, sliced thinly crosswise
1 stalk fennel, sliced thinly crosswise
1 medium cucumber, unpeeled, cut in half lengthwise, seeded, and sliced thinly
4 ounces (1 cup) haricots verts, ends trimmed
2 cups fresh or frozen soybeans
2 ounces soy sprouts
5 ounces fresh shiitake mushrooms
1/2 to 3/4 cup grapeseed oil, for sautéing
1 pound firm tofu
1/4 to 1/2 cup rice flour, for coating
3 to 4 tablespoons water
Salt and pepper to taste
2 tablespoons Dijon mustard
To make the Vegetables and Sautéed Tofu: Blanch each of the first seven vegetables separately until al dente. Immediately place in ice water to stop the cooking process. Drain and pat dry each vegetable separately. Clean and check the sprouts. Brush the mushrooms with a cloth or paper towel to clean them and then slice into quarters and sauté lightly with oil; set aside. Slice tofu into 1/2-inch slices and lightly flour with the rice flour.