First time getting invited over to someone's place for dinner in Sydney. Nnnnice.
After an afternoon spent exploring the ocean walk between Bondi and Coogee beaches, I made a deal with my kiteboarding Seattle-born buddy Jamie: I agreed to (painfully) untangle the lines to his 5-line kite as long HE made us dinner. (note: the lines got that way from the last time he and I went kitesurfing together, so technically I played a part in them getting that way in the first place ... but I digress).
I definitely got the better part of this deal: dinner was a-w-e-s-o-m-e!
Jamie’s no slouch in the kitchen. Though he served up a main course of rare beef tenderloin with a red wine sauce and caramelized veggies (yesssss guy!), he started off our feast with a really simple salad.
Being the cleaver guy he is, Jamie mixed the salad dressing in a martini shaker. A good use of apartment basics, I thought. (He too made the trip to Sydney only recently, leaving most of his kitchen gear at home as well ... I feel his pain).
Do: use rocket instead of mixed greens if you can find them at the grocer - their peppery taste will make the salad more interesting.
Jamie was good enough to provide me with his salad recipe, in addition to another one for good measure. Perhaps another food blogger in the making? (Hmm ... competition?)
Red and Green Pear Salad with Belgian Endive, Lamb's Quarters, Blue Goat Cheese, and Sherry Wine Vinaigrette
1 shallot, peeled and finely diced
1 1/2 tbs. sherry wine vinegar
6 tbs. olive oil
Salt and Pepper
1 red pear, sliced vertically into thin slices the shape of a pear
1 green pear, sliced vertically into thin slices the shape of a pear
1 1/2 heads Belgian endive, julienne
2 cups lamb's quarters greens
1/4 lb. (225g ish) blue goat cheese broken into chunks
1/2 cup cashews, toasted and split in half
METHOD:
Place the shallow and vinegar in a shall bowl. Slowly whisk-in the olive oil and season to taste with salt and pepper.
Place the pear slices, endive, lamb's quarter greens, blue goat cheese, and cashews in a large mixing bowl. Toss with 5 tbs. of the vinaigrette and season to taste with salt and pepper.
ASSEMBLY:
Place some of the pear mixture in the center of each plate and spoon the remaining vinaigrette around the salad. Top with freshly ground black pepper.
WINE NOTES:
Can stand up to a fairly big wine
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(Here's a more tropical one that's kinda unique, definitely different)
Brown Turkey Figs, French Mellon, and Persimmon with Arugula, Wild Watercress and Black Pepper - Vanilla Bean Vinaigrette
Serves 4
2 tsp rice vinegar
2 tsp lime juice
1/2 cup olive oil
1 tbs. cracked black pepper
1 vanilla bean, split lengthwise with pulp scraped out and reserved
Salt and pepper
2 brown turkey figs
2 persimmons
1 french mellon
2 cups arugula
2 cups wild watercress
1 tbs. purple geranium petals
METHOD
Place the rice vinegar and lime juice in a small bowl. Slowly whisk in the olive oil and add the black pepper and vanilla pulp. Season to taste with salt and pepper.
Cut each fig into 6 wedges and set aside. Peel the persimmons and cut each into 6 wedges; remove the seeds. Cut the mellon in half and remove the seeds and peel. Slice the mellon into 16 thin slices. Place the arugula and watercress in a medium bowl, gently toss with 3 tbs. of the vinaigrette, and season to taste with salt and pepper.
ASSEMBLY
Place some of the greens in the center of each plate. Place 3 wedges each of the figs and persimmons, and 4 slices of the mellon at separate points (to form a rough triangle). Sprinkle each plate with the geraniums, and spoon some of the remaining vinaigrette around the plate.
WINE NOTES:
Pair with a light refreshing wine. A Moscato d'Asti is ideal with it's low alcohol and peachy sweet fruit, or a light extremely fresh Viognier
side note: Viognier is apparently one of the wines that Australia makes well. If pairing with this though don't over do the pepper in the salad as the wine will amplify the spice.
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