Soft Herb Salad Food

SOFT HERB SALAD

Steps:

• Up to a day before serving, wash the herbs and greens: Fill a large bowl or clean sink with plenty of cold water. Immerse the leaves, swish around to loosen any dirt, then gently lift out. Dry in a salad spinner or by spreading them on clean kitchen towels. (If working ahead, refrigerate the dry leaves in sealed plastic bags or containers. Add a paper towel to each bag to absorb excess water.)
• Melt butter in a frying pan until it sizzles. Add almonds. Sauté over low heat, until the almonds are golden and the butter is browned. Lift out almonds and drain on paper towels, reserving butter. (Butter can be kept for 1 day. Melt and cool again before assembling salad.)
• When ready to serve, place greens in a large bowl. Add salt, pepper, chile flakes, almonds, cooking butter, lemon juice and olive oil. Toss gently and season to taste, then serve immediately.

HERB SALAD

Steps:

• In a blender or food processor, combine the vinegar, mustard, honey, salt, and pepper until well mixed. With the machine running, gradually add the olive oil until the dressing is smooth and creamy. Set aside.
• In a large bowl combine the herbs, arugula, and fennel. Season with salt and freshly ground black pepper. Toss the salad with enough dressing to coat. Sprinkle with edible flowers and serve.

HERB SALAD

Steps:

• In a large, shallow bowl, whisk together the sherry and wine vinegars and salt.
• Whisk in the olive oil and pepper.
• Taste for seasoning.
• Add all the herb leaves and toss to evenly coat the greens with the dressing.
• Taste for seasoning.
• Serve in small portions as an accompaniment to roast chicken, or grilled or poached fish.

SOFT HERB SALAD

Steps:

• Whisk together the lemon zest, lemon juice and Dijon in a large mixing bowl. Slowly stream in the olive oil while whisking continuously. Season with salt and pepper. Roughly tear the lettuce into another large bowl and add the herbs. Drizzle half the dressing along the sides of the bowl (not directly on top of the salad), then gently toss everything to coat in the dressing. Taste for seasoning here, adding additional salt and pepper if needed. Serve immediately.

ORIENTAL GRILLED BEEF, CUCUMBER, SOY AND SOFT HERB SALAD

Steps:

• Pre heat oven to 180C.
• Mix all the ingredients for the marinade together.
• Roll the trimmed beef in it.
• Allow to marinate for 1-2 hours.
• Turn it over every 15 minutes.
• Slice the cucumber very thinly.
• Split the cherry tomatoes in half.
• Remove the beef from the marinade.
• Wipe all the ingredients off the beef.
• Heat a grill pan.
• Add a tbsp.
• of vegetable oil.
• Grill the beef on all sides.
• Roast in it your oven as you desire.
• Take a bowl and in it mix all the ingredients, except the avocado, together for the salad.
• Add the dressing.
• Mix well.
• Allow the beef to rest for 5 minutes before slicing.
• Mix the salad and dressing together and season.
• Arrange the salad on to the plate.
• Slice the avocado lengthwise.
• Lay some pieces on to the salad.
• Arrange the warm beef next to it.
• Serve and enjoy!
• COOKING TIP: Sealing meat in a very hot grill pan prior to roasting will make sure it remains juicy.
• Always use your fingers or a palette knife or tongs to turn the meat.
• Never use a fork as it will pierce the meat and result in leaking out of its juices.