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Radically Simple

Radically Simple

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Published by mason882

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Published by: mason882 on Oct 14, 2010
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07/21/2011

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325
InspiringRecipes fromAward-Winning Chef 
RozanneGold
Brilliant Flavors 
with
Breathtaking Ease
radicallysimple
 
10-minute salads
composed salads
S
callop
 
C
 arpaccio
 
with
 
S
eaweed
 
S
 alad
 
&
 
L
emon
 
O
il
 36
T
iradito
 37
S
moked
 
S
 almon
 
with
 
P
etite
 
S
 alade
,
G
oat
 
C
heese
 
& L
ime
 
V
inaigrette
 38
S
pooned
 
A
 vocado
,
L
ime
 
& S
moked
 
P
 aprika
 38
L
 ast
-
M
inute
 
G
ravlax
 39
S
piced
 
S
 almon
 
on
 
 a
 
M
oroccan
 
S
 alad
 40
W
 atermelon
 
S
 alad
 
with
 
F
eta
 
&
 
B
lack
 
O
lives
 42
A P
 air
 
of
 
P
rosciutto
 
S
 alads
 43
T
omato
,
B
uffalo
 
M
ozzarella
 
& F
ried
 
B
 asil
 
S
 alad
 44
H
eirloom
 
T
omatoes
 
with
 
L
emony
 
T
 ahina
 45
S
ummer
 
T
omatoes
 
with
 
Z
 a
 atar
 
P
esto
 45
B
eets
 
with
 
B
 alsamic
 
S
yrup
,
M
int
 
&
 
W
 alnuts
 46
C
hilled
 
A
sparagus
 
T
onnato
 
with
C
onfetti
46
A
sparagus
,
B
ok
 
C
hoy
 
& R
 adicchio
 
S
 alad
 48
S
haved
 
F
ennel
 
with
 
P
 armigiano
 
& H
ot
 
P
epper
 48
W
 arm
 
W
ild
 
M
ushrooms
 
on
 
H
ummus
 49
little side salads
E
ggplant
 
 and
R
oasted
 
P
epper
 
S
 alad
 
with
 
F
eta
 62
T
wo
-
C
 abbage
 
S
law
 62
M
oroccan
 
C
 arrots
 63
C
ouscous
 
with
 
D
 ates
 
& A
lmonds
 63
M
 agic
 
B
eets
 64
A
pple
 
C
ider
 
C
ucumbers
 64
T
urkish
 
C
ucumbers
 64
R
ussian
 
R
ed
 
B
ean
 
S
 alad
 65
I
talian
 
W
hite
 
B
ean
 
S
 alad
 65
simple dressings
C
 arrot
-
G
inger
 
D
ressing
 66
B
eet
 
V
inaigrette
 66
M
 aple
-
M
ustard
 
V
inaigrette
 66
L
ebanese
 
P
omegranate
 
D
ressing
 67
C
 aesar
-
ette
 
D
ressing
 67
35
leafy green salads
S
pring
 
M
ix
 
with
 
C
 arrot
-
G
inger
 
D
ressing
 
& P
rosciutto
B
 acon
50
S
 alade
 
N
ormande
 50
P
ea
 
S
hoots
 
& G
reens
 
with
 
G
oat
 
C
heese
 
&C
umin
 
V
inaigrette
 53
W
 atercress
,
E
ndive
 
&
 
S
t
.
A
gur
 
B
lue
 
C
heese
 53
E
ndive
,
M
 âche
 
& C
ranberry
 
S
 alad
 
with
 
P
 armesan
 
F
rico
 54
L
emony
 
A
rugula
 
& S
un
-
D
ried
 
T
omato
 
S
 alad
 
with
 
S
moked
 
M
ozzarella
 55
B
 aby
 
R
omaine
 
& C
rispy
 
C
hickpeas
 
with
 
H
 azelnut
 
V
inaigrette
 56
G
rapefruit
,
D
 ate
 
& A
rugula
 
S
 alad
 
with
 
P
 armesan
 
S
hards
 57
F
ig
,
F
ennel
 
& E
ndive
 
S
 alad
 
with
 
P
istachio
 
V
inaigrette
 58
G
rilled
 
R
omaine
 
with
 
R
oquefort
 
& D
eviled
 
P
ecans
 58
E
ggless
 
C
 aesar
 
S
 alad
 
with
 
G
reen
 
A
pple
C
routons
59
A
rabic
 
O
range
 
S
 alad
 
with
 
N
 asturtiums
 61
 
36
radically simple
36
radically simple
s
callop
 
c
 arpaccio
 
with
 
s
eaweed
 
s
 alad
 
&l
emon
 
o
il
This dish looks like something from a four-star restaurant. Jade strands of  
hiyashi wakame
 ,a Japanese seaweed salad that you can buy packaged from an Asian market, form a dramatic backdrop for gossamer slices of raw scallops. Buy the biggest scallops you can find and use only“dry” scallops, rather than the usual chemically dipped and waterlogged specimens; their surface should be matte, not shiny.
 
1
2
cup olive oil1 lemon, zested and halved1 cup
hiyashi wakame
(seaweed salad)4 or 5 huge sea scallops, about 10 ounces total
Put the oil in a small pitcher. Stir in the lemon zest; add a large pinch of salt. On eachof 4 large plates, scatter
1
4
cup seaweed salad to cover the entire interior of the plate in wisps. Slice the scallops paper-thin horizontally to form large circles. Squeeze a littlelemon juice on the salad. Arrange the scallop slices over the salad, leaving spacesbetween them. Sprinkle with coarse sea salt. Drizzle with the lemon oil.
ServeS 4
composed salads

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