APPLE, QUARTERED CHARRED LITTLE GEMS, PANCETTA, SHISO ‘ZA’ATAR’
SERVES 4
2 little gem lettuces, quartered
4 tbsp olive oil
100g lardons or pancetta
2 tart apples
3 tbsp red wine vinegar 1 tbsp Dijon mustard (optional) 10 leaves shiso, thinly sliced if large
3 tbsp sesame seeds, toasted in a dry pan
2 tsp sumac
Sea salt and freshly ground black pepper
- Heat a dry frying pan over a high heat and sear the two cut sides of the little gem quarters: you’re looking for quick charring while retaining crunch.
- Remove from the frying pan and arrange on a platter. Add the oil to the pan and cook the lardons for about 5 minutes until golden and they have released their fat.
- Meanwhile, thinly slice the apples (equatorially rather than polar), remove the seeds and scatter the slices over the lettuce. Take the pan off the heat and use a slotted spoon to lift the lardons on to the gems, keeping the oil in the pan. Stir the vinegar and mustard into the oil in the pan and drizzle over the salad.
- Sprinkle the shiso, sesame seeds and sumac over the salad, and season generously with salt and pepper.
COOK’S NOTE
Za’atar is a remarkable coming together of earthy/resinous cumin and oregano, with the sour brightness of sumac, salt and sesame seeds
FENNEL GRILLED RED MULLET WITH TOMATO AND FENNEL SALAD
SERVES 4
12 cherry tomatoes, halved 2 fennel bulbs, thinly sliced
1 large shallot, thinly sliced
この記事は Homes & Gardens の June 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
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この記事は Homes & Gardens の June 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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