Mixt Salads
May 5, 2010 We've been having such incredible weather here in the Bay Area and the warm temperature is inspiring me to try more salad recipes. Andrew Swallow's new book, Mixt Salads, has many mouthwatering ideas that will encourage a healthier (and delicious!) lifestyle. Swallow has trained at Gramercy Tavern and Gary Danko, so you know the recipes will be quite the gourmet experience.
I'm including the Mr. Bean recipe for your experimentation. It's not a wimpy salad - there's spring lamb and beans, so it'll make a hearty meal if you're craving protein with your veggies.
Mr. Bean
Spring lamb with grilled baby artichokes (Serves 4)
beans:
1 pound dried flageolet beans
1/2 lemon
1/2 cup chopped fresh garlic
10 sprigs thyme
2 teaspoons kosher salt
lamb:
1/4 cup extra virgin olive oil
2 sprigs rosemary, chopped
2 tablespoons chopped fresh garlic
8 spring lamb tenderloins
tapenade:
1/2 cup extra virgin olive oil
1 tablespoon chopped spring garlic
1/4 cup pitted and chopped kalamata olives
Salt and freshly ground black pepper
salad:
1 red bell pepper
8 baby artichokes
Extra virgin olive oil
2 ounces frisée
Salt and freshly ground black pepper
To make the beans, soak the dried beans in water to cover for 4 hours. Drain.
In a large saucepan, combine 8 cups water with the beans, the lemon half, garlic, thyme, and salt. Bring to a simmer and cook for 45 to 50 minutes, or until al dente.
To prepare the lamb, combine the olive oil, rosemary, and garlic in a shallow dish; add the lamb tenderloins, and marinate for 3 to 6 hours, depending on how much time you have and how much flavor you want the meat to absorb.
To make the tapenade, combine the olive oil, spring garlic, and olives in a small bowl. Season with salt and pepper and set aside.
To make the salad, over an open flame, roast the bell pepper until all sides are properly charred, but not completely burnt. Place the pepper in a bowl and cover with plastic wrap for 5 minutes. (This will steam the pepper, making it easier to remove the skin.) Remove the skin and seeds from the pepper, then julienne and set aside.
Bring a pot of salted water to a boil on the stove. Peel off the outer artichoke leaves until you reach a layer where they are almost yellow. Blanch the artichokes for 7 minutes, then let them cool down a bit before cutting each one in half. Coat them with extra virgin olive oil and season with salt and pepper.
Preheat the grill to medium-high. Remove the lamb from the marinade, removing any pieces of garlic or rosemary because they will burn on the grill. Season the lamb with salt and pepper. Grill the lamb for 4 to 5 minutes, or until medium-rare, turning them a few times. Grill the artichokes at the same time, turning them a few times, until you get grill marks on all sides, about 3 minutes. Let the lamb rest for 2 to 3 minutes, then slice.
Place the beans, bell pepper slices, frisée, and artichokes in a bowl with the tapenade. Toss gently and season with salt and pepper. Place the sliced lamb on top and serve.
Reprinted with permission from Mixt Salads: A Chef’s Bold Creations by Andrew Swallow with Ann Volkwein, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Sara Remington © 2010
Get the book at Amazon.com or TenSpeed.com.
For editorial consideration, a review book copy was provided for this review.
