Pascale Beale

Salade

Recipes from the Market Table

• Broschiertes Buch

Produktbeschreibung

A compendium of more than 80 salads, grouped by key ingredient, brimming with vibrant hues, innovative ingredients and creative flavor combinations.

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Produktdetails

• Verlag: M27 ED
• Seitenzahl: 216
• Altersempfehlung: ab 16 Jahre
• Erscheinungstermin: 15. November 2016
• Englisch
• Abmessung: 277mm x 234mm x 18mm
• Gewicht: 1225g
• ISBN-13: 9780965922777
• ISBN-10: 0965922774
• Artikelnr.: 46299388

Autorenporträt

Surrounded by a family passionate about food, wine and the arts, Pascale Beale grew up in England and France where she was trained in classical French culinary techniques by her grandmother, and in classic Provençal cooking by her mother. With a deep-rooted love for cooking at an early age, and later encouraged and inspired by her friendships with Julia Child, Michel Richard and Alain Giraud, she founded Pascale’s Kitchen in 1999, a Santa Barbara, California-based cooking school solely devoted to the fusion arts of California-Mediterranean cuisine. In addition to being a highly sought-after guest chef at events throughout California, and a favorite presenter and lecturer at wineries in Santa Barbara and Santa Ynez Valley, Pascale is a regular contributor to Edible Santa Barbara magazine and has been published in Food and Home, Santa Barbara Magazine, 805 Living, Carpinteria Magazine, Coastal View News, and Santa Barbara Seasons. Pascale is author of the highly acclaimed Les Fruits: Savory and Sweet Recipes from the Market Table, and the four-volume Mediterranean-influenced cookbook series, A Menu for All Seasons: Spring, Summer, Autumn, and Winter . Salade: Recipes From the Market Table is her sixth book. Ms. Beale also publishes The Market Table, a farm-to-table blog located at pascaleskitchen.com, a foodie’s favorite website where her many book titles, select housewares, and gourmet food products are available. She lives with her family in Santa Barbara, CA. Tracey Ryder is cofounder of Edible Communities a network of nearly 80 regional food magazines and winner of the James Beard Publication of the Year Award.

Inhaltsangabe

Foreword 10
Introduction 12
Salad Basics 14
Vinaigrettes 16
Green Salads
Petite Salade Verte 20
Salade Verte aux Herbes 23
Salade Mesclun 25
Winter Greens Salad with Goat Cheese and Herbs 26
Mache Salad with a Pomegranate Vinaigrette 29
Mache Salad with Bresaola and Goat Cheese 31
Wilted Spinach Salad with Preserved Lemons 32
Arugula Salad with Shaved Pecorino and Caramelized Onions 35
Fairview Gardens Arugula, Spinach and Dandelion Salad 37
Spring Salad with Goat Cheese Crostini 38
Mustard Greens, Mint, Date and Manchego Salad 41
Kale and Spinach Salad with Honeyed Shallots and Plums 42
Apples & Pears
Apple Salad with Fig Preserve and Manchego Crostini 46
Apple, Pear and Truffle Salad 49
Apple, Grape and Walnut Salad 50
Salad with Glazed Apples and Goat Cheese 53
Pear and Fennel Salad 54
Kale, Apple and Almond Salad 57
Pear Carpaccio with a Mache and Roquefort Salad 58
Asparagus
Warm Asparagus and Smoked Salmon 62
Roasted Purple Asparagus with Baby Kale 65
Asparagus Trio Salad with Arugula and Basil 66
White Asparagus Salad with Olives and Herb Pesto Vinaigrette 69
Asparagus, Salmon and Herb Verrines 70
Grilled Asparagus and Snap Pea Salad 73
Beets
Roasted Red Beet, Orange and Black Olive Salad 76
Golden Beet and Green Tomato Salad 79
Curry Roasted Golden Beet Salad 80
Pascale’s Birthday Beet Salad 82
Chioggia and Red Beet Salad 85
Warm Dandelion and Watercress Salad
with Roasted Root Vegetables, Bacon and Herbs 86
Carrots
Classic French Bistro Carrot Salad 90
Moroccan Carrot Salad with Golden Raisins 93
Roasted Kale and Rainbow Carrot Salad 94
Roasted Carrots, Parsnips, Zucchini and Onion Salad 97
Carrot, Radish and Orange Salad 99
Endive & Fennel
Endive and Microgreen Salad 102
Summer Salad 105
Fennel, Endive and Walnut Salad 106
Fennel, Endive and Smoked Salmon Salad 109
Santa Barbara Red Rock Crab with a Shaved Fennel Salad 110
Endive and Fig Salad 113
Fennel, Arugula and Mint Salad with Shaved Pecorino 114
Figs
Roasted Figs Stuffed with Goat Cheese and a Herb Salad 118
Fig Tapenade Crostini with a Watercress Salad 121
Fig, Grape and Ricotta Salad 122
Fig and Prosciutto Salad 125
Fig and Tomato Salad with Purple Basil 126
Grains & Rice
Couscous Salad 130
Israeli Couscous with Pine Nuts and Golden Shallots 133
Watercress Tabouleh 134
Forbidden Rice with Grilled Brussels Sprouts 137
Red Quinoa with Blood Oranges, Pistachios, Herbs and
Thyme-Encrusted Roasted Duck Legs 138
Multi-Colored Quinoa Salad with Roasted Portobello Mushrooms 141
Quinoa and Zucchini Salad 143
Fava Beans, Haricots Verts & Peas
Haricots Verts Salad 146
PB Salad 149
Fava Bean, Spring Pea and Almond Salad 150
Watercress and Spring Pea Salad 153
Cherry, Pea and Fava Bean Salad 154
Lentils, Potatoes & Roasted Vegetables
Lentils du Puy Salad with Spiced Greek Yogurt 158
Black Lentils with Roasted Tomatoes 161
Fingerling Potato and Bacon Salad 162
Smoked Salmon Salad 165
Grilled Zucchini and Tarragon Roasted Chicken Salad 166
Mushrooms
Warm Mushroom and White Asparagus Salad 170
Wild Mushroom and Pea Salad 173
Wild Mushroom Crostini with an Arugula Salad 174
Salade des Cousinades 177
Nectarines, Peaches & Plums
Nectarine, Buffalo Mozzarella and Fennel Salad 180
Plum and Watercress Salad 183
Herb Salad with Late Summer Peaches, Goat Cheese and
Blistered Almonds 184
Mache, Mint and Pluot Salad 187
White Nectarine Carpaccio with a Microgreen Salad 188
Peach, Melon and Prosciutto Salad 191
Grilled Peach, Heirloom Tomato and Arugula Salad 192
Tomatoes
Heirloom Tomato Salad 196
Pampelone Salad 199
Yellow Tomato and Purple Basil Salad 200
Roasted Tomato and Olive Salad 203
Field Greens with Savory Tomatoes and Warm Buffalo Mozzarella 204
Kale and Chard Salad with Sautéed Cherry Tomatoes 207
Green Tomato and Grilled Zucchini Salad 208
Suppliers & Sources 210
Index 212
Acknowledgments 216