Saturday, June 20, 2015

Salade of Aromatic Lettuce, Grapefruit, Apple, Roast Beet and Toasted Walnuts with Honey Soy Milk Poppyseed Dressing




     A Refreshing Summer Salad!  
     While working at a famous French restaurant in Florida, I had the chance to present a few new lunch special du jour ideas.  During the spring season, when the temperatures start to rise each day, the theme of the cuisine went in a lighter direction.  Business lunch customers looked forward to a light healthy lunch, like a gourmet light salad.  Refreshing Florida style salads, like today's recipe, left customers feeling good the rest of the sunny hot afternoon.

     Soy milk is used to make today's salad dressing.  The poppyseed flavor can be noticed in a soy milk based dressing.  Honey adds a natural sweetness and lime adds acidity to this dressing.  The result is a poppyseed dressing that has a pleasantly light, well balanced flavor.

     *This entire recipe yields 1 petite salad!              
   
     Roasted Beet:
     Cut the top greens off of 1 medium size red beet.
     Place the beet on a roasting pan.
     Roast the beet in a 350ºF oven, till the beet becomes tender.
     Cool the beet under cold running water.  
     Rub the skin off of the beet with a dry towel.
     Cut 4 slices of roasted beet and set them aside.  (about 3/16" thick)

     Toasted Walnut Pieces:
     Break 4 shelled walnut halves into nugget size pieces.
     Place the walnut pieces on a roasting pan.
     Lightly toast the walnut pieces in a 350ºF oven for a few minutes, till they become aromatic.
     Set the walnut pieces aside.
      
     Grapefruit Supremes:
     Pink grapefruit is best for this recipe!
     Citrus fruit supremes are citrus segments that have the seeds, pith and segment membrane removed.  
     Use a knife to peel and remove the skin and pith from 1/2 of a medium size grapefruit.
     Slide the knife between the pale white membrane and fruit on each side of each segment.  
     The clean fruit segments should pull away free.
     Use the knife tip to pop out any seeds.
     Cut a total of 7 or 8 grapefruit supremes and set them aside.
  
     Honey Soy Milk Poppyseed Dressing Recipe:  
     This recipe yields 2 portions!  it is easier to make 2 portions than 1!  
     This dressing should have a sweet flavor and only a small amount of lime juice is added for a hint of acidity.    
     Step 1:  Place 1 1/2 tablespoons of honey in a mixing bowl.
     Add 1 teaspoon of lime juice.
     Slowly add 2 ounces of soy milk, while gently whisking.
     *The dressing should be partially emulsified and it should have a thin consistency.
     Step 2:  Add 1/4 teaspoon of poppyseed. 
     Add 1 small pinch of sea salt and white pepper.
     Stir the ingredients together.
     Set the dressing aside for 5 minutes and stir before serving. 

     Salade of Aromatic Lettuce, Grapefruit, Apple, Roast Beet and Toasted Walnuts with Honey Soy Milk Poppyseed Dressing
     Step 1:  Arrange the 4 roasted beet slices on a plate, so they are evenly spaced near the border of the plate.  Leave the center space of the plate bare.
     Place 1 thin Gala Apple wedge between each of the 4 beet slices.
     Place 1 grapefruit supreme next to each the apple wedge.
     Set the plate aside. 
     Step 2:  Place 2 cups of mixed aromatic lettuce in a mixing bowl.
     Add a few thin sliced onion strips.
     Add 3 thin wedges of Gala Apple.
     Add 3 or 4 grapefruit supremes.
     Add one half of the toasted walnut pieces.
     Add just enough of the Honey Soy Milk Poppyseed Dressing to coat the ingredients with flavor.
     Toss the ingredients together.  
     Step 3:  Mound the salad tall on the bare center of the salad set up plate.
     Spoon a little of the remaining dressing over the apple wedges, grapefruit supremes and the beet slices on the plate.
     Sprinkle the remaining toasted walnut pieces over the salad.
     
     This light summer salad is one of a kind!

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