Wednesday, February 21, 2007

Last week's salad recipe (with revisions and comments by me)

Salad of shaved raw rhubarb, blood oranges, beetroot
and fiore di latte

We actually used only two of the above ingredients.

By Skye Gyngell

About whom the Independent says: 'She has fed Madonna, swapped recipes with Nigella, worked alongside some of the best chefs in town; and was recently seen in the glossy pages of Vogue elegantly draped in a £4,500, full-length, shimmering red Neil Cunningham zibeline dress, whipping up a little flambé number in her kitchen. Yet Skye Gyngell, 41, is still wondering what all the fuss is about. "I'm not that special," she says. "I'm not a ground-breaking genius. I'm not Alain Ducasse or Heston Blumenthal. I'm just someone who likes to cook."'

She's so humble.

Published: 28 January 2007
Can't contest that.

Serves 4
Or five, in our case.

4 small English beetroots
Or four gigantic Canadian ones.

Enough water to cover the beetroot
See previous entry for pictures!

Sea-salt and freshly ground black pepper

2 tbsp mild extra-virgin olive oil (such as Ligurian)
Yes, we have a full range of olive oils at our disposal.

1 tbsp traditional balsamic vinegar
As opposed to modern balsamic vinegar?

4 balls of fiore di latte (cow's milk mozzarella)
Now that's a really pretentious way to refer to mozzarella.
But anyway, we couldn't have it even if we wanted to, and so went for creamy goat's cheese instead, which was delicious, and really made the salad perfect.

1 tbsp crème fraîche

2 blood oranges
Yes, we got that right! Except that we used four.

1 fennel bulb
That was fun.

Half a stem of winter rhubarb
Not precisely.

A handful of winter purslane, if not, lamb's lettuce
We used butter lettuce instead, but I suppose you could use any mixed greens or soft lettuce.

The seeds of half a pomegranate
That was lots of fun too.

Bring a pan of salted water to the boil, place the beetroot in and cook until tender when you pierce it with a sharp knife. Drain, and when cool enough to handle, peel off the skin (it will come off very easily). Place in a bowl and season. Drizzle over the olive oil and the balsamic vinegar. If the beetroot is big, cut into bite-sized pieces.

If the beetroot is gigantic, slice it on the mandolin and then dig out the remnants with a fork.

In a separate bowl, tear the mozzarella balls in half with your fingers. Spoon the crème fraîche over the pieces and toss together gently.

We may not have used the separate bowl. Or the mozzarella. Or the crème fraîche. But we did sort of slice the goat cheese!

Using a sharp knife, remove the skin and pith from the blood oranges and slice into rounds about an eighth of an inch thick (3mm). Toss with the beetroot.

Ooh, we out-pretentioused Skye here, by supreming our blood oranges instead of slicing them.

Slice the fennel as finely as possible lengthwise and cut the rhubarb into fine shards. Season, add a little olive oil and combine with the purslane.

Well, we mandolinned the fennel, so that was as finely as possible. But there was no rhubarb or purslane.

To assemble, divide the beetroot and orange among four plates. Lay a little mozzarella on top of each. Distribute the fennel, rhubarb and purslane among them, finish off with some more mozzarella and scatter the pomegranate seeds around. Serve immediately as the beetroot has a tendency to bleed.

Well, what we did instead was put everything in one bowl. That included the fennel, the beets, the butter lettuce, the blood oranges, the goat cheese and the pomegranate seeds. And then we made a quick dressing of white wine vinegar (I think), blood orange juice and oil. I thought the balsamic on this would be weird, but maybe it works with the fiore di latte. Anyway, it all went wonderfully, and was very delicious. I would recommend our version any day.

p.s. Does anyone know what a zibeline dress is?

1 comment:

moyrad said...

I am definitely telling my dad and stepmom and the women at work to look at the blog for this one. I think they will love it.
Mmmmm we definitely have to do this one again, but with some type of gloves. My hands when pink for 4 days afterwards.
Lovely picture!