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Jose Andres’ Clementine and fennel salad with almonds, olives and pomegranate

Jose Andres’ Clementine and fennel salad with almonds, olives and pomegranate


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The recipe is from Jaleo in Washington, DC and is part of our Clementina celebration running now through December 30th.
“One of my favorite holiday ingredients is the Spanish Clementine! It’s so sweet and juicy and brings the perfect balance of sweetness and acidity to any dish. The clementine season is very short so each year we pay homage to this beautiful fruit at my restaurant Jaleo in Washington, DC. This year, we are doing many specials but one of my favorites is a humble clementine salad, with fennel almond, olives and pomegranate which brings together the flavors of my home in a perfect way!"

Ingredients

For the dressing

  • 1 Cup extra-virgin olive oil
  • 1/4 Cup sherry vinegar
  • Zest and juice of 2 clementines
  • 1 shallot, thinly sliced
  • Sea salt, to taste

For the salad

  • Seeds from 1 pomegranate
  • 1/4 Cup chopped green onion
  • 2 Tablespoons halved, pitted black olives
  • 2 Tablespoons sliced almonds
  • 4 Ounces frisee lettuce
  • 1/4 Cup fresh mint leaves
  • 1/3 fennel bulb, sliced
  • 4 clementines, cut into segments
  • 1/2 Cup sherry dressing
  • Salt, to taste
  • Chopped chives, for garnish

By: Lior Lev Sercarz

You can make this salad right after cooking and cooling the fennel, or up to a week later. The saltiness of the olives and cheese is really nice with the sweet vegetables and fruit.

Ingredients

Spice Blend

1 teaspoon fennel seeds (2 grams)

1⁄2 teaspoon caraway seeds (1 gram)

1⁄2 teaspoon celery seeds (1 gram)

1⁄2 teaspoon Urfa pepper (1 gram)

Mix together the whole fennel seeds, caraway seeds, celery seeds, and Urfa.

Fennel

2 medium fennel bulbs, bottoms trimmed, cut into 8 (1⁄2-inch) wedges each

1 orange, ends trimmed (leave the rest of the peel on), cut into 8 (1⁄2-inch) wedges

11⁄2 tablespoons sherry vinegar

1/2 cup pitted and halved green olives

1/3 cup slivered almonds, toasted

Directions

To prepare the fennel: Put the fennel wedges in a large bowl, drizzle with enough oil to evenly coat, and sprinkle with the main spice blend and a generous pinch of salt. Toss to coat.

Heat a 12-inch skillet over high heat for a minute. Add the fennel in a single layer, arranging the wedges in tight concentric circles, leaving no space between the pieces (reserve the bowl that held the spiced fennel). Reduce the heat to medium-high and cook until the fennel is deeply browned in spots but not burned, about 3 minutes.

Use tongs or a small offset spatula to flip all the fennel wedges and cook until the bottoms are browned, about 5 minutes. Flip the pieces again and reduce the heat to medium. Cook, flipping the pieces and rotating the skillet as needed to redistribute hot spots and prevent any burning, until the fennel wedges are evenly browned, about 2 minutes. Return the fennel to the reserved bowl.

Add enough oil to the skillet to coat the bottom (about 2 tablespoons) and place the orange wedges in a single layer, spacing them apart. Reduce the heat to medium and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate.

Quickly return the fennel to the skillet, arranging it in the same tight concentric-circle pattern. Fit the orange between the fennel in concentric circles. Add 1⁄4 cup water to the bowl that held the fennel and then pour it into the skillet along with any spices and accumulated juices.

Scatter the raisins on top, then add the lemon juice and sprinkle with the vinegar. Cover and adjust the heat to maintain a low simmer, turning the fennel and orange slices just once as they cook, until the fennel is tender with just a little bite and has an even caramel color, about 15 minutes. Uncover, remove the pan from the heat, and cool completely.

Transfer everything to a large bowl. Add the pitted and halved green olives and toasted sliced almonds. Drizzle with more olive oil to lightly coat and gently toss. Transfer to a serving platter and use a vegetable peeler to shave pecorino cheese on top.


Serving Size About 1 Cup

Servings 8

Amount Per Serving Calories 124 Calories from Fat 67 % Daily Value * Total Fat 7.6g 12 % Saturated Fat 1.8g 9 % Cholesterol 5mg 2 % Sodium 458mg 20 % Total Carbohydrate 12g 4 % Dietary Fiber 5.1g 21 % Protein 3.8g 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.


  • 1 tablespoon red-wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • ⅛ teaspoon salt, or to taste
  • ¼ cup extra-virgin olive oil
  • ½ cup Kalamata olives, pitted and coarsely chopped
  • 1 tablespoon chopped fresh parsley
  • 3 medium navel or Valencia oranges
  • Freshly ground pepper, to taste
  • 10 cups mixed lettuces, (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces
  • 2 heads Belgian endive, sliced
  • 2 bulbs fennel, trimmed and sliced

To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.

To prepare salad: Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges slice pieces crosswise.

Just before serving, combine lettuces, endive, fennel and the orange slices in a large bowl. Drizzle the vinaigrette over the salad and toss to coat well.

Make Ahead Tip: The vinaigrette will keep, covered, in the refrigerator for up to 2 days. Washed, dried lettuce will keep in a plastic bag in the refrigerator for up to 8 hours. Keep prepared oranges and fennel in separate containers in the refrigerator for up to 8 hours


Get Bowled Over by Great Grains (Plus, a Few Recipes to Try at Home)

Grains do OK on a plate, but mound them into a bowl and they are a terrific foundation supporting heaps of veggies, legumes, leafy greens, nuts, proteins and, depending on the dish, fruit. These concoctions have been dubbed “grain bowls” and taken over menus across the country. Spanish chef José Andrés, who debuted his veggie-centric cafe Beefsteak in 2015, says, “There is nothing more comforting than a bowl full of beautiful vegetables and warm, filling grains. This is the bounty of the earth in a bowl!”

Grain bowls can be hot, warm or cold sweet or savory and accented with a wide range of ethnic flavors. They lend different textures to a dish – from soft bulgur wheat to crunchy quinoa to toothsome farro – and contain fiber and protein. You can pick just one grain for your base or mix them up like chef Camille Becerra’s complex bowl of red rice, quinoa, farro, wheat berries and brown rice.

If you don’t recognize the grain by name, don’t be intimidated. Instead, get familiar with grains like amaranth, a small kernel that’s packed with protein kamut (also called khorasan), an heirloom grain that offers vitamin E or sorghum, a spherical grain that’s gluten-free. For your next lunch or dinner, draw inspiration from these trend-setting grain bowls from cafes around the country.

If there is a grain expert in the country, it would have to be the husband-and-wife team behind Baker Miller. There they showcase locally sourced grains that have been grown to their own specifications in housemade bread loaves, pastries, breakfast dishes (think stone-cut oats) and, of course, their grain bowl. All of their organic, pesticide-free grains are milled onsite.

Baker Miller’s Grain Bowl (pictured above, photo by Maddie Burton)

2 cups cracked soft wheat (available from grocers or online through Baker Miller )

1 cup butternut squash, cubed

1 cup Brussels sprouts, thinly shaved

Olive oil, as needed for roasting

Bring vegetable stock to a boil, then add salt and ground sage. Slowly stir in the cracked wheat. Cover and let simmer on low heat until cooked thoroughly (approximately 15 to 20 minutes). Set aside in a bowl.

Drizzle about a tablespoon of olive oil over butternut squash and mix with hands. Sprinkle with salt and bake on cookie sheet in a 350 degree F oven for approximately 20 to 25 minutes or until tender. In a separate roasting pan, put Brussels sprouts and cover with a little olive oil and salt.

Set in a 350 degree F oven until bright green and just slightly soft, approximately 15 minutes. Top cracked wheat with the roasted vegetables and toppings like preserved cherries, crumbled feta, freshly cut basil and a soft-poached egg. Finish with a few rotations of the pepper mill.

Celebrity chef Sam Talbot designed the menu at The Elk, a cozy coffeehouse in the West Village, which evokes his own healthy lifestyle. His version is a seasonal market bowl featuring brown rice. “Rice bowls capture and celebrate seasonal market food effortlessly,” says Talbot. “The grain can ever change, as does the vegetable choices.” He adds, “Any protein works wonderfully as well. Creative as you can get, nutritional as you can be. What’s not to love or want?” We agree.

For rice (or substitute your favorite grain)

4 tablespoons rice vinegar

Combine ingredients and bring water to boil. Once boiling, lower heat to simmer. Cook until all water has been absorbed, approximately 30 to 45 minutes.

Choose a few of your favorite seasonal veggies from the market. Currently on our menu: Brussels sprouts, beets, parsnips and carrots from our local farmers market.

Cut up vegetables into 1- to 2-inch pieces, approximately 4 to 5 cups’ worth

Preheat oven to 425 degrees F. Combine ingredients and toss to coat vegetables. Roast on sheet pan for 25 to 30 minutes, until all vegetables are cooked through. Cool for 30 minutes.

2 1/2 tablespoons Dijon mustard 1 teaspoon honey

2 tablespoons rice vinegar

In small bowl, combine ingredients with whisk.

Bring small pot of salted water to boil. Once boiling, add egg. Cook for 8 minutes on boil. Remove egg from water and run under cold water. De-shell and cut in half. Sprinkle with salt and pepper to taste.

When vegetables are finished cooling, combine with the vinaigrette and toss to coat. You can use and little or as much as you like. Top with some roughly chopped basil and scallions (4 tablespoons each). Also optional, top with 4 tablespoons of roughly chopped shiso.


Recipe Summary

  • 1/4 cup Champagne vinegar
  • 2 tablespoons minced shallot
  • 1 tablespoon minced preserved lemon peel (see Note)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 2/3 cup extra-virgin olive oil
  • 18 ounces Little Gem or romaine lettuce (about 16 cups), torn into bite-size pieces
  • 1 Hass avocado&mdashhalved, pitted and thinly sliced lengthwise
  • 1 fennel bulb&mdashhalved lengthwise, cored and very thinly sliced
  • 1/2 cup marcona almonds
  • 1/2 cup pomegranate seeds
  • Maldon salt, for sprinkling
  • Freshly ground pepper

In a bowl, whisk the vinegar, shallot, preserved lemon, mustard and kosher salt. Whisk in the olive oil in a steady stream until blended.

In a large bowl, toss the lettuce, avocado, fennel and 1/4 cup each of the almonds and pomegranate. Toss with 1/2 cup of the vinaigrette. Transfer to a platter and garnish with the remaining almonds and pomegranate. Sprinkle with Maldon salt and pepper. Serve with the remaining vinaigrette at the table.


Ingredients for Spinach and Clementine Salad

What's really great about this spinach based salad is that it's made with only a handful of simple to find nutrient-rich ingredients. Here are the ingredients needed:

  • Baby spinach, though regular will work if you can't get your hands on baby spinach.
  • Clementines, though mandarins and oranges would also work.
  • Almonds, I use Marcona almonds in this recipe but regular blanched almonds will do.
  • A small red onion.
  • Goat cheese or you can also use feta cheese.

Since this spinach salad is packed with flavourful ingredients, all you need is a simple vinaigrette to dress it with. The dressing is easy to make and only requires a few ingredients. Here are the ingredients for the salad dressing:

  • Extra-virgin olive oil
  • Pure apple cider vinegar
  • Honey
  • Salt and pepper
  • If desired, you could also add a touch of crushed garlic to the dressing.

All of the complementing flavours and contrasting textures of these ingredients come together to form a delicious and healthy salad.

Because this salad only has a few ingredients, it's also quick to make which means you'll find yourself making it more often than other salads.

This salad will serve four people as a starter or a side. If you are having it as a main, there will probably only be enough for 2 to 3, depending on your appetite. Simply double the salad and dressing ingredients to feed a larger group. Enjoy!

More Spinach Salad Recipes

If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!


Season 12

Season 12 - August 12, 2017

It's a weekend of photos, fun and style as Ina Garten's old friend and photographer Miguel joins them for the weekend. For his Friday night arrival, she makes Spicy Hermit Bars, then while Miguel and Jeffrey take test shots for a new Barefoot style book, Ina prepares Saturday lunch of Zucchini and Goat Cheese Tart and Tomato Carpaccio.

Season 12 - August 12, 2017

It's a Barefoot breakfast bash as Ina Garten entertains her friends, Devon Fredericks and Eli Zabar. They're serious foodies, so the pressure's on as she creates a stunning easy buffet with a Potato Pancetta Frittata, Overnight Belgian Waffles with fabulous toppings, a simple Breakfast Smoked Salmon Platter with Scallion and Dill Cream Cheese, and a gorgeous Fresh Fruit Platter.

Ina Garten is teaching Dinner Party 101 to her great friend, actress Debra Monk. The foolproof meal plan includes Roast Chicken with Bread and Arugula Salad, a stunning Easy Cheese Board, Tri-Berry Crumbles and a table-setting tutorial.

Jeffrey is going back to school after a long vacation, so Ina Garten prepares an alfresco dinner. There's Moroccan Grilled Lamb Chops, Couscous With Pine Nuts and Mint, and Roasted Vine Tomatoes, as well as a gorgeous Greek Mezze Platter with Marinated Herbed Feta, Pita Chips and store-bought goodies.

It's Friday, and that means two things: Jeffrey's coming home and chicken for dinner! Ina Garten's shaking things up, making Skillet-Roasted Lemon Chicken and serving it with amped-up Roasted Broccolini on the side. For dessert, it's Raspberry Rhubarb Crostata with ice cream.

It's a Barefoot backyard cooking adventure, as Ina Garten's husband, Jeffrey, takes a pizza making class in a fabulous food truck! He learns to make a White Pizza with Zucchini, Charred Red Onions and Garlic Ricotta, while Ina prepares a platter of Arugula with Prosciutto and Burrata and a Limoncello Ricotta Cheesecake to go with it.

Ina Garten's throwing a celebration meal for her friend Deborah Berke, who has been named the Dean of the Yale Architecture School. She's making a sensational Paella Salad, a platter of Goat Cheese, English Oat Crackers and Fig Preserves, and a pitcher of seriously good Rose Sangria.

It's a taste of the dolce vita as Ina Garten throws an Italian-themed birthday dinner with a big surprise for Jeffrey. To get the party started, there's Bruschetta with Sauteed Chard and Aperol Spritzers, followed by Roasted Italian Meatballs and a cool Arugula, Radicchio and Parmesan Salad.


25 Truly Fabulous Fennel Recipes

Often likened in taste to licorice, fennel is in fact far more subtle with a texture similar to celery, and, unlike licorice, the flavor is savory, not sweet. Raw, fennel is cool and crunchy. Cooked, fennel turns mellow and the flesh softens it is wonderful alongside fish or chicken or tossed with pasta.

In Season: Fennel season lasts from mid-fall to early spring.

What to Look For: Fennel is easily identifiable: It has a fat white bulb (like an onion) and a feathery top of green stalks and fluffy fronds (though some grocers cut these parts off). Choose firm, greenish-white fennel bulbs with no soft or brown spots. If the fronds are still attached to the bulb, they should be bright green with no signs of wilting.

How to Store: Wrapped in a paper bag and refrigerated, fennel can last three to five days. But, as bulbs tend to dry out over time, it's best to use them as soon as possible.

How to Trim and Core: Whether served raw or cooked, fennel bulbs must be trimmed first. Cut the stalks from the top of the bulb, then remove any tough outer layers. Some recipes call for the removal of the triangular core. This can easily be done with a paring knife. Fennel trimmings don't have to be thrown away. Sprinkled fronds are regularly used as a garnish for soups, stews, and pastas. The stalks add flavor to stocks or roasted poultry or fish (stuff them into the cavity).


Pomegranate Salad with Fennel and Toasted Almonds Recipe

  • Baby spinach
  • Fennel, sliced
  • Lemon juice
  • Pomegranate seeds
  • Olive oil
  • Slivered almonds, toasted
  1. In a small non stick pan, toast the slivered almonds until just golden.
  2. In a serving bowl, mix the baby spinach with sliced fennel.
  3. Add a little olive oil and lemon juice and toss well.
  4. Sprinkle the pomegranate seeds on top followed by the toasted slivered almonds.

About me

Hi and welcome to my site, Insulin Resistance Recipes by the IRFoodie.

After being diagnosed with insulin resistance late in 2013, I was prescribed a rigid meal plan. As a die-hard foodie, I created this blog of tasty and easy to prepare healthy recipes with the aim of curbing the condition. All photos are taken (rather quickly) on my iPhone.

You can also find me on Pinterest and Twitter.

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Watch the video: Paella Practice at Jaleo (June 2022).


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