SMOKED STURGEON SALAD WITH LEEKS, HARICOTS VERTS AND FRISEE
Provided by Amanda Hesser
Categories salads and dressings, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns. Add lemon juice and gradually whisk in olive oil. Season to taste with salt.
- In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the grape-seed oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat. Season to taste with salt and pepper, and set aside.
- In a small pan over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pan, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts, and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.
- In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.
- Preheat oven to 350 degrees. Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes. Remove, and season to taste with salt and pepper.
- Add frisee to vegetables. Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad. On each of 4 plates, place 1/4 of the sturgeon. Top with a mound of vegetables, and drizzle with vinaigrette. Garnish with bread sticks.
Nutrition Facts : @context http, Calories 729, UnsaturatedFat 46 grams, Carbohydrate 45 grams, Fat 58 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 884 milligrams, Sugar 8 grams, TransFat 0 grams
HARICOTS VERTS SALAD WITH TRUFFLE CREAM
Steps:
- Special Equipment: Microwave safe dish
- Place haricots verts in microwave-safe dish and drizzle with water. Microwave on high for 3 to 4 minutes and chill haricots verts in refrigerator for 10 to 15 minutes. In a small bowl, combine sour cream, cream, truffle oil, salt, and lemon juice and mix thoroughly. Add chilled haricots verts to sour cream mixture and toss to coat. Serve chilled.
SMOKED EEL, SMOKED STURGEON, AND CHOUPIQUE CAVIAR SALAD WITH DILLED BUTTERMILK DRESSING
Choupique caviar is the roe of the Bowfin, a bony, prehistoric, fresh water fish indigenous to South Louisiana. "Choupique" is the Cajun name for the Bowfin, and the fish's naturally black eggs resemble that of the sturgeon, with a distinctive, lively flavor. Should you use this roe in other recipes, be forewarned that Choupique caviar turns red when heated or cooked. If you're feeling extravagant, use Beluga or Sevruga caviar instead of the Choupique. Salmon roe also makes a great substitute.
Provided by Emeril Lagasse
Time 58m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat a fryer to 360 degrees F.
- Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.
- Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.
- In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.
- In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- To make the dressing, combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper.
WHITE BEAN SALAD WITH GRILLED SHIITAKE, SHALLOTS AND SMOKED STURGEON
Steps:
- Mixed the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon.
WARM SALAD OF FRISEE AND BABY SPINACH ,MUSHROOMS, BACON, SWEET SHALLOTS AND CHEWY CROUTONS; SHERRY VINAIGRETTE
Provided by Food Network
Time 1h10m
Number Of Ingredients 18
Steps:
- Wash the frisee well, trim the root end but leave it attached, and cut the heads in half.
- Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling.
- Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve.
- Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve.
- Cut the ficelle into 16 thick little slices
- To Assemble:
- Warm plates in a low oven.
- Have all components prepped in advance.
- In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly.
- Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee.
- In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise.
- Arrange croutons over the salad. Garnish with coarsely chopped herb confetti
HARICOTS VERDS EN SALADE GREEN BEAN SALAD
Provided by Food Network
Number Of Ingredients 9
Steps:
- Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.
- Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.
HARICOTS VERTS SALAD
Make and share this Haricots Verts Salad recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and garlic in a small skillet over medium heat; cook 2 minutes, stirring occasionally. Remove from heat; cool slightly.
- Combine garlic mixture, 1 tablespoon nuts, vinegar, 1/4 teaspoon salt, pepper, and basil in a food processor; pulse until well combined.
- Cook beans in boiling water 4 minutes or until crisp-tender; drain. Rinse under cold water; drain.
- Place in a large bowl. Add basil mixture and remaining 1/4 teaspoon salt; toss to coat. Sprinkle with 2 tablespoons nuts and tomatoes.
LEEK, RED ONION, AND HARICOT VERT SALAD WITH VEAL STOCK VINAIGRETTE
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Trim leeks and halve lengthwise. Rinse leeks well and in an ovenproof skillet arrange, cut sides down. Cut onions into 1/2-inch-thick slices and arrange over leeks. Add water and bring to a boil over high heat. Braise leeks and onions, covered, in middle of oven until very tender, about 1‚ hours. Cool leeks and onions to room temperature. Leeks and onions may be braised 1 day ahead and chilled, covered. Bring leeks and onions to room temperature before proceeding.
- Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of heavily salted boiling water cook until completely tender, about 5 minutes. With a slotted spoon transfer beans to ice water to stop cooking and drain well, patting dry. Beans may be cooked 1 day ahead and chilled, covered. Bring beans to room temperature before serving.
- In a small bowl combine shallot and vinegar. Let mixture stand 20 minutes. Whisk in veal stock, mustard, and salt and pepper to taste and whisk in oil in a slow stream until emulsified.
- Arrange vegetables on a platter and drizzle with vinaigrette.
HARICOTS VERTS, ZUCCHINI & TOMATOES SALAD WITH TAPENADE
Grill or roast veggies and add black olive tapenade to take green bean salad up a notch for your next picnic. If you are planning on grilling hamburgers, take along a grill griddle to grill the haricots verts, zucchini and tomatoes prior to combining in the black olive tapenade; that will prevent excessive mushiness from water-laden zucchini and tomatoes. If you don't want to be bothered with picnic veggie grilling, roast the veggies ahead of time and mix with the tapenade just before leaving for the picnic. I strongly recommend that you do not skip the parboiling process, allowing the green beans to stay bright green. The garbanzo beans etc. can be added if you wish to add protein to the salad. If vegetarian, use black olive tapenade that does not include anchovies. Suggested tapenade recipes: such as Recipe #186078 #186078, Recipe #208529 #208529, Recipe #188130 #188130, Recipe #208190 #208190, Recipe #223703 #223703
Provided by KateL
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- PRIOR TO GRILLING OR ROASTING:.
- Wash zucchini, cut off ends and slice lengthwise in 3/8-inch thick slices. Place on double thickness of paper towels and sprinkle salt over zucchini. Allow to stand 30 minutes to help draw out excess water from veggies. Then pat dry with paper towels.
- Wash and core tomato, slice in thin wedges, and remove seeds. Place on double thickness of paper towels. Sprinkle with salt and allow to stand 15 minutes. Then pat dry with paper towels.
- In a medium saucepan over medium-high heat, bring water to a boil. Add lemon juice and trimmed haricots verts and partially cook 4-5 minutes to desired degree of doneness. Remove haricots verts from heat, drain in a colander, and immediately immerse them in an ice water bath to stop from cooking. Drain and set aside.
- GRILLING OPTION:.
- Preheat grill to medium-high.
- Spray grill griddle with nonstick cooking spray. Layer zucchini slices, tomato wedges, and haricots verts in single layer. Grill until golden brown, turning and basting with olive-flavor nonstick cooking spray occastionally (remove grill griddle from grill while spraying to prevent fire).
- ROASTING OPTION:.
- Preheat oven to 375°F.
- Spray large baking pan with 2" sides with olive-oil flavored cooking spray. Spread zucchini, tomato slices and parboiled cut green beans in single layer. Spray with olive-oil flavored cooking spray.
- Roast for 20 minutes, turning over at 10 minutes.
- ASSEMBLE SALAD:.
- Cut haricots verts and zucchini in 1-inch pieces. Cut tomato wedges in half horizontally.
- In a large bowl, combine grilled or roasted haricots verts, zucchini, and tomato with sliced radishes, tapenade and optional garbanzo beans, cannelini beans, or kidney beans Pack in tightly sealed container for picnic, allowing flavors to blend. This salad can be served chilled or at room temperature.
Nutrition Facts : Calories 32.4, Fat 0.2, SaturatedFat 0.1, Sodium 19.6, Carbohydrate 7.2, Fiber 3, Sugar 2.6, Protein 1.9
HARICOTS VERTS AND GOAT CHEESE SALAD WITH ALMONDS
A salad steeped in the traditions of French home cooking, Viccari served a green-bean salad with goat cheese and toasted almonds.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and place in oven. Toast until they are fragrant and golden, about 10 minutes. Remove from oven; let cool. Roughly chop; set aside.
- Meanwhile, bring a stockpot of water to a boil, and add salt and haricots verts; cook until color brightens and beans are crisp-tender, about 4 minutes. Transfer to a baking sheet; let cool, about 5 minutes.
- While still warm, toss beans in a serving bowl with vinegar and olive oil; season with salt and pepper. Add goat cheese, and stir to melt slightly and coat beans. Sprinkle with almonds, and serve.
HARICOT VERT SALAD
Steps:
- Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.
- Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.
- In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.
STURGEON SALAD
Serve with Yukon Gold Potato Blini from chef Thomas Keller's "The French Laundry Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes enough for 3 dozen small blini
Number Of Ingredients 3
Steps:
- Mix all ingredients together in a bowl to combine.
More about "smoked sturgeon salad with leeks haricots verts and frisee food"
HOW TO MAKE SMOKED STURGEON SALAD | FOOD.CURATED.
From youtube.com
Author Hooked UpViews 2.7K
HARICOT VERT RECIPES - NYT COOKING
From cooking.nytimes.com
SMOKED STURGEON SALAD WITH LEEKS HARICOTS VERTS AND FRISEE
From wikifoodhub.com
SMOKED STURGEON SALAD - STERLING CAVIAR
From sterlingcaviar.com
GREEN BEAN, FRISEE, AND BACON SALAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
SMOKED STURGEON SALAD - MARSHALLBERG FARM RECIPES
From thecaviarfarm.com
ROASTED ASPARAGUS - DINING AND COOKING
From diningandcooking.com
EGGPLANT STUFFED WITH OYSTERS - DINING AND COOKING
From diningandcooking.com
GODDESS SALAD WITH HARICOTS VERTS AND FETA - FOOD & WINE
From foodandwine.com
HOW TO MAKE SMOKED STURGEON - HOMEMADE SMOKED STURGEON
From honest-food.net
STURGEON RECIPES - NYT COOKING
From cooking.nytimes.com
SMOKED STURGEON SALAD - STERLING CAVIAR
From sterlingcaviar.com
FRISEE RECIPES - NYT COOKING
From cooking.nytimes.com
SMOKED STURGEON SALAD WITH LEEKS, HARICOTS VERTS AND FRISEE
From diningandcooking.com
VIDEO: SMOKED STURGEON AND EEL SALAD, PART 2 | MARTHA STEWART
From marthastewart.com
SMOKED DUCK SALAD WITH POTATOES AND HARICOTS VERTS
From latimes.com
OUR BEST RECIPES FOR FRISéE SALAD | FOOD & WINE
From foodandwine.com
TARRAGON LENDS DELICATE ANISE FLAVOR TO SMOKED STURGEON SALAD
From watchtastemakers.com
10 BEST STURGEON RECIPES - YUMMLY
From yummly.com
SALAD OF HARICOTS VERTS, TOMATO TARTARE, AND CHIVE OIL
From thefrenchlaundry.pickydiners.com
SMOKED STURGEON SALAD WITH LEMONY DRESSING - TSAR NICOULAI CAVIAR
From tsarnicoulai.com
VIDEO: SMOKED STURGEON AND EEL SALAD, PART 1 - MARTHA STEWART
From marthastewart.com
SCALLOP SALAD WITH HARICOT VERT/ GREEN BEANS RECIPE - FOOD.COM
From food.com
SMOKED STURGEON SALAD - $16 - JARDIN - MADISON, WI - FOOD PHOTOS
From hankr.com
FRISéE RECIPES - NYT COOKING
From cooking.nytimes.com
TOMATO, HARICOTS VERTS AND POTATO SALAD RECIPE - FOOD & WINE
From foodandwine.com
HARICOT VERT SALAD WITH TOASTED ALMONDS - CHAMPAGNE TASTES
From champagne-tastes.com
NOTES IN THE FLOUR: THE FRENCH LAUNDRY: SALAD OF HERICOT VERTS, …
From notesintheflour.blogspot.com
HARICOT VERT SALAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE GLORIOUS SALADS OF WINTER - THE NEW YORK TIMES
From nytimes.com
CRISP HARICOTS VERTS SALAD WITH FRESH TOMATOES AND ... - SERIOUS EATS
From seriouseats.com
WARM HARICOTS VERTS & FINGERLING POTATO SALAD
From french-barn.com
SALAD OF HARICOTS VERTS, TOMATO TARTARE & CHIVE OIL - BLOGGER
From theflyingquiche.blogspot.com
SMOKED STURGEON SALAD - PLAZA CAVIAR BLOG
From caviarblog.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love