SUNNY KAMUT SALAD WITH ROASTED LEMON VINAIGRETTE

If you have cholesterol-issues,  omit the egg on top, otherwise go for it!  I actually do a lighter version of the “sunny-side-up” using a trick I read somewhere last year.  I spray a very small amount of olive oil on a non-stick pan, once it’s very hot I place the egg, and season it with salt and pepper.  When the bottom part is setting up, I quickly pour 1 tablespoon of water on the side of the egg, and cover the pan with a lid.  It works best with a lid smaller than the frying pan, so that the egg is fully enclosed by a shot of steam.   This makes the top of the yolk set nicely without that slimy white that turns most people off…  and the amount of fat in this “pseudo-fried” egg is pretty negligible.    Eggs are a great source of protein, and since I have super low cholesterol,  I enjoy them many times per week.     And now, let’s go straight to the  heart of the matter…

SUNNY KAMUT SALAD WITH ROASTED LEMON VINAIGRETTE
(from the Bewitching Kitchen)

to cook the grain:
1 cup kamut , soaked in water (6 hours to overnight)
4 cups water for cooking
1/2 tsp salt

recipe for dressing: 
click here

for the salad:

asparagus, finely sliced in tiny “coins”
diced tomatoes
diced cucumber
sliced celery stalks

Cook the soaked kamut by mixing it with water and salt in a saucepan, bringing it to a boil and gently simmering it for 45 minutes to 1 hour  (taste to decide when it’s fully cooked, but don’t let it get mushy).  Once the grain is cooked to your liking, drain the water. Cool it to room temperature.

Make the salad dressing as described in the “roasted lemon vinaigrette” link. Reserve.

Add the asparagus, cucumbers, and celery slices to a small bowl, moisten with some of the salad dressing, mixing to lightly coat the veggies. Amounts are flexible, use as much or as little of each veggie as you feel like.

When ready to serve the salad, mix the cooked kamut with the veggie/vinaigrette mixture, add the tomatoes, and adjust seasoning with salt and pepper.  If you like, add  some lemon zest on top. Enjoy it as a side dish for meats, or with a “figure-friendly” sunny-side egg on top.  It is also excellent all by itself.

ENJOY!

to print the recipe, click here

Comments:  Kamut is a close relative to farro, so you can use either one.  Sometimes farro is hard to find, whereas I never have any trouble getting kamut. I am quite fond of salads made with grains because they are filling, nutritious, and lighter than most types of side-dishes one would pair with meat.

Is this post coming from the new Bewitching Kitchen?  No, not yet.  Life is extremely frantic and won’t get much better in the near future. Until the dust settles,  I will be publishing posts from stuff made before our move.  Rest assured, there will be quite a bit of blog-noise when the first post from the new kitchen is up!  😉

ONE YEAR AGO: Pane de Casa & Crostini

TWO YEARS AGO: Down-home Dig-in Chili (fantastic recipe, by the way!)

THREE YEARS AGO:  Cinnamon Rolls

ROASTED LEMON VINAIGRETTE

The rind of a lemon is exceptionally bitter, w...

Image via Wikipedia

I had this recipe filed in my computer for 13 months.  All I can say is “better late than never.”  Please, make this dressing as soon as you can possibly gather the ingredients and spare half an hour of your time.   My friend Gretchen urged me to try it a long time ago,  but only the constant influx of Meyer lemons in our fridge set my wheels in motion. Consider making a double batch, as you will find many uses for this liquid gold: I drizzled over our salad, and next thing I knew, my grilled halibut was under its shiny coating too.

ROASTED LEMON VINAIGRETTE
(from Gretchen’s kitchen)

1 lemon (Meyer, if available)
1 tsp + 3 Tbs olive oil (divided)
1 clove garlic, unpeeled
1 tsp Dijon mustard
2 tsp honey
1/4 tsp salt
freshly ground black pepper to taste

Wash the lemon, cut it in half, remove the seeds with the tip of a knife. Rub the lemon halves and the garlic clove with 1 tsp of olive oil, place in a small baking dish and roast in a 400F oven for 25-30 minutes, until the lemon starts to get brown at the edges. Remove from the oven, and as soon as it’s cold enough to handle, squeeze the juice and the pulp in a small bowl.

Add the mustard, honey, salt, and pepper, and use a whisk to mix it all well. Remove any large bits of white pulp, if present. Add the remaining 3 Tbs. of olive oil, slowly at first, then drizzle it as you continue to whisk, forming an emulsion. Adjust the seasoning.

Serve over salads, steamed veggies, roasted veggies, grilled fish, chicken, or pork. Have fun with it, and…

ENJOY!

to print the recipe, click here

Comments: I cannot recommend this recipe strongly enough. It is simply perfect if you are into citric flavors. We usually make a big salad on Friday evenings, using any greens and other goodies left in the fridge. This dressing turned the “everything but the kitchen sink salad” into something special.  Next day, I used what was left in a farro concoction very similar to this one, except that I omitted the raw asparagus and added diced cucumber and fennel instead.  Farro and roasted lemon vinaigrette:  another example of a match made in heaven,  I hope you’ll give it a try.

ONE YEAR AGO: Torta di Zuchini

Add to FacebookAdd to DiggAdd to Del.icio.usAdd to StumbleuponAdd to RedditAdd to BlinklistAdd to TwitterAdd to TechnoratiAdd to Yahoo BuzzAdd to Newsvine

receita em portugues na proxima pagina
proxima pagina