Beet and Carrot Salad with Coriander and Sesame Salt
Bon Appétit | October 2010
3 1/2 tablespoons minced shallot
3 tablespoons plus 2 teaspoons apple cider vinegar
2 tablespoons fresh orange juice
1 tablespoon white miso (fermented soybean paste)
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon finely grated orange peel
1/3 cup extra-virgin olive oil
1 1/2 teaspoons coriander seeds
2 tablespoons sesame seeds
3/4 teaspoon coarse kosher salt
4 2-inch-diameter beets, peeled
1 pound carrots, peeled
Whisk shallot, vinegar, orange juice, miso, ginger, and orange peel in medium bowl. Let stand 10 minutes to allow flavors to blend. Gradually whisk in oil.
Toast coriander seeds in small skillet over medium heat until beginning to brown, about 2 minutes. Cool. Transfer to spice mill; process until coarsely ground. Add sesame seeds to same skillet. Toast over medium heat until golden brown, about 3 minutes. Add 3/4 teaspoon coarse salt; stir 30 seconds. Transfer sesame salt to small bowl and cool. Cover and chill dressing. Store toasted coriander and sesame salt in separate airtight containers at room temperature.
Using shredding disc on processor or a box grater, coarsely grate beets and carrots. Transfer vegetables to large bowl. Add enough dressing to coat lightly. Add coriander and 1 tablespoon sesame salt. Toss to coat. Let marinate at room temperature 30 minutes. Season salad to taste with salt and pepper. Can be made 4 hours ahead. Cover and chill.
Toss salad, adding additional dressing, if desired. Sprinkle with remaining sesame salt and serve
1 bunch kale
1 tablespoon olive oil
1 garlic clove, minced
3 tablespoons chicken stock or water
2 teaspoon soy sauce
1 teaspoon sherry
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 teaspoons black or white sesame seeds, toasted
freshly ground black pepper to taste
Wash the kale. Cut off and discard the tough stems. Slice the leaves once down the middle, then cut them crosswise into 1 inch wide strips. In a bowl combine the soy, sherry, vinegar and sesame oil. In a wok, heat the olive oil. Add the garlic. Sauté for 10 seconds. Add the kale and the stock. Cover and steam for 3 minutes until the kale wilts, longer if you like your kale well cooked. If you’re cooking it longer you’ll need more stock or water. Add the soy/vinegar mixture to taste. Top the kale with sesame seeds and fresh ground pepper. Serve.
Sugar Snap Peas with Toasted Sesame Seeds
1 pound sugar snap peas, stringed
1 teaspoon toasted sesame seeds
1 teaspoon oriental sesame oil
Toast sesame seeds over a medium-hot dry skillet, stirring them often so they don’t burn. Remove from heat when they are a golden and aromatic. Steam sugar snap peas until crisp-tender, about 3 minutes. Transfer to bowl. Toss with seeds and oil. Season with salt.
Collard ribbons with Sesame
1 large bunch collards, stems removed, washed and cut into 1/4-inch strips, stack 5 or 6 leaves at a time to make this easier.
2 cups water
1 tablespoon molasses
3/4 teaspoon salt
1 tablespoon peanut or safflower oil
2 teaspoons Asian sesame oil
1/4 teaspoon chili flakes
1 garlic clove minced
2 teaspoons sherry or cider vinegar
1 1/2 tablespoon toasted sesame seeds
Combine collards in a very wide deep skillet with water, molasses, salt and oils. Bring to a boil, twisting greens with tongs or turning with spatula until wilted. Cover and boil until collards are tender but still chewy, about 15 minutes.
Uncover and add chili flakes and garlic. Raise heat and boil, stirring often, until liquid has evaporated, about 5 minutes. Add vinegar gradually to taste, sprinkle with sesame seeds and serve.