Wednesday, June 4, 2014

Shaved Turnip Salad with Prosciutto

Serves 4

4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive o4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive oil
4 small turnips, about 5 ounces, peeled
8 cups arugula, wild if possible
4 ounces thinly sliced prosciutto, torn into bite-size pieces.
In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Sesame Broccoli Rabe (Rapini)

Serves 4 as a side dish

1 pound broccoli rabe (rapini)
2 medium shallots
4 large cloves of garlic
2 teaspoons of sesame oil
3 tablespoons rice vinegar
Soy sauce
Chop the stems off the broccoli rabe and pull off the leaves and flowerets. Chop into smaller pieces, if desired. Peel and finely sliver the shallots, and mince the garlic. Heat a large sauté pan over medium heat and film the bottom with the sesame oil. Add the garlic and shallots and turn the heat to low. Cook the onion and garlic very slowly over low heat until they soften and turn golden - about 8 minutes. Add more oil if they begin to look crispy. When they are soft and fragrant, turn the heat to medium high and add the broccoli rabe, stirring constantly. You want the leaves to wilt evenly. Pour in the vinegar and enough soy sauce to dampen the leaves. Cook, stirring, until the soy sauce evaporates somewhat and the leaves are wilted enough for your taste. This might take anywhere from two to five minutes. Remove from the heat, taste and adjust seasonings as necessary. 

Bok Choy and Green Garlic Saute

Serves 2-4

1 head bok choy
3 stems green garlic
1/4 lemon (juiced)
pinch salt and pepper
1 T olive oil
Chop the green garlic into thin slices. Discard the root end and the tips of the leaves. In a hot skillet, add 1 T. of olive oil. When the oil is hot, add the green garlic and sauté on medium high heat until the greens are caramelized and browned. Add the chopped bok choy, salt, pepper, and lemon juice. Stir. Turn down the heat to low. Cover the pan and let cook for 1-2 minutes or until the bok choy wilts but still has some crispness to it. Serve hot.
Variation: You can add your radish greens to this sauté too! Add them when you add the bok choy. Radish greens need to be mildly cooked to soften the spiky hairs on the leaves, but they are delicious and nutritious!