Это предварительный просмотр рецепта "Keith Luce's Beet And Bulb Onion Salad With Garlic Stuffed Z".

Рецепт Keith Luce's Beet And Bulb Onion Salad With Garlic Stuffed Z
by Global Cookbook

Keith Luce's Beet And Bulb Onion Salad With Garlic Stuffed Z
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 2 x Bulbs young fresh garlic,stems removed (up to 3)
  • 7 Tbsp. Plus 1 tsp. grapeseed oil or possibly vegetable oil
  • 1/2 c. Plus 1 tsp. balsamic vinegar
  • 16 x Unpeeled baby beets, washed, stems trimmed to 1/2- inch, with beet greens reserved (up to 20)
  • 2 x Baby bulb onions, stems trimmed off and reserved Salt, freshly grnd pepper
  • 1/2 c. Mint leaves
  • 2 tsp Chili-flavored oil
  • 2 x Zucchini blossoms
  • 1 x Egg, beaten with 1 tsp. water
  • 2 Tbsp. Flour, pastry flour preferred Vegetable oil
  • 2 Tbsp. Minced cilantro

Инструкции

  1. Keith Luce's beet and bulb onion salad with garlic-stuffed zucchini blossoms
  2. Preparation Time: 40 min
  3. Cooking Time: 1 hour, 45 min
  4. Yield: 2servings
  5. For a simpler presentation, you can eliminate the zucchini blossoms filled with garlic.
  6. Heat oven to 375 degrees. Rub garlic bulbs lightly with 1 tsp. of the grapeseed oil, wrap in aluminum foil, place on baking sheet. Mix 1 Tbsp. of the oil with 1 tsp. of the vinegar. Coat beets with the mix; place on baking sheet with garlic. Cover beets with aluminum foil.
  7. Bake, turning beets occasionally, till tender, about 45 min. Set aside to cold. Squeeze garlic pulp from skins. Set aside.
  8. Heat 1/2 c. vinegar to a boil in skillet over high heat; lower heat and simmer till reduced to 2 Tbsp.. Set aside. Quarter each onion bulb vertically. Heat 1 Tbsp. of the grapeseed oil in skillet; add in onion slices. Cook over medium heat, turning once, till lightly browned, about 4 min. Season with salt and pepper. Remove and set aside.
  9. Chop reserved onion stems to yield 1/4 c.. Mince onion stems and mint in food processor fitted with metal blade. With motor running, slowly add in 4 Tbsp. of the grapeseed oil and all of the chili oil. Season to taste with salt and pepper. Set aside.
  10. Wash and dry about 14 leaves of the reserved beet greens. Heat remaining 1 Tbsp. of the grapeseed oil and 1/2 tsp. of the reduced vinegar in the skillet. Add in beet greens; cook over medium heat till just wilted. Remove and set aside.
  11. Place garlic pulp inside zucchini blossoms. Dip each blossom in beaten egg and coat lightly with flour. Heat vegetable oil till warm; add in blossoms and cook, turning, till crisp and lightly browned, 2 to 3 min. Drain on paper towels.
  12. To assemble salad, divide ingredients between 2 salad plates: Place onions in center; place beet and onion greens on top of onions; arrange beets around greens and top with mint sauce. Drizzle remaining balsamic syrup over all. Place zucchini flower on each plate; sprinkle salads with cilantro.
  13. 47 g