Salad – Page 28 – Myfrenchkitchen

On Mondays dinner is simple. It depends on what the fridge and vegetable basket deliver. Tonight will see a tomato salad and turkey breast on the menu. And since it is Monday, we’ll pass on the glass of wine and start off with a glass of Perrier and of course…an apron.

Turkey breast filet with warm tomato salad

4 turkey breasts filets
a variety of tomatoes
salt and pepper
olive oil
a lemon, sliced
a handful of basil leaves
a green chili of your choice
2 spring onions, shredded on the diagonal
tomato vinegar/sherry vinegar
1. Sautee the turkey breasts along with the lemon slices in some olive oil until nice browned. Season with salt and pepper.
2. Cut the tomatoes in chunks, leaving the smaller ones whole and leaving some cherry tomatoes on the vine.
3. Shred the spring onion on the diagonal.
4. Sautee the smaller tomatoes, the cherry tomatoes on the vine and the spring onions in some olive oil until warmed through and the tomatoes begin to burst. Keep the cherry tomatoes on the vine aside for decoration.
5. In a bowl, lightly mix the tomato chunks, the tomato- and onion mixture, the basil leaves and the chopped chili. Season with salt and pepper.
6. Deglaze the tomato pan with the vinegar.
7. To plate: Serve the turkey breast on a serving of salad. Top with a slice of caramelized lemon and the cherry tomato on the vine.Drizzle with the pan juices, a sprinkling of freshly milled pepper and to finish off, a last drizzling of olive oil.
8. Serve immediately
9. Serves 4

To finish off our meal, we’ll indulge in a handful of fresh cherries.

Commentaires

MMmm

Everything looks and sounds great – I’m absolutely going to make this meal one day this week.

Posté par Casey, 19-06-2007 à 20:54

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–>Ronell! How in the world did I miss this fabulous cooking blog of yours!! Ohmygoodness, one of my passions is cooking and I will be a frequent visitor here.

Posté par Brenda, 20-06-2007 à 20:59

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–>Thanks for the comments…happy you that you like it.
ronell

Ice cream versus salad

How I love painting. And tennis. And I do love my garden, my house. Shopping. What else. Oh yes, and I love eating! Good food, healthy food, bad food, ordinary food, new food, traditional food, adventurous food…all food.

I am sitting here right now, licking a huge Magnum ice cream. A double caramel! Sweet and nerve rackingly rich, deliciously creamy, luscious, sticky, voluptuous and sensual…and far too small. While I am indulging in my ice cream I have a healthy menu for you, a great one for a long, lingering lunch on a hot summers afternoon around a huge table with great friends!

To start off: make a tomato mozzarella salad, using nice small vine tomatoes, some buffalo mozzarella torn into bite size pieces… stuff some in your mouth while you’re at it. Tear some basil leaves and lastly, sprinkle with olive oil, balsamic vinegar, salt and mill some fresh pepper and then add a sprinkling of finely chopped sun dried tomatoes.To finish off, mix gently with your hands and then lick off those fingers, serve on a pretty plate and enjoy with crusty bread.

For the main meal you dig your beautiful platter out of the back of the cupboard, give it a rinse and then fill it with…crispy green leaves of your choice, mesclun, spinach, rocket and other herbs and don’t forget somecrunchy red cabbage sliced finely for great color and crunch….

In the middle you stack some cooked quinoa, first sauteed in coconut oil with some red onions and then cooked until just done.

On top of that, beet cut into chunks, hand fulls of organic grated carrot and around the rim, little bundles of steamed asparagus wrapped in prosciutto or parma ham. And finish off with a little sweetness; a handful of golden raisins and pumpkin seeds and a Calamata olive or two. I like some green peppercorns sprinkled too. Finish off with a vinaigrette of your choice, some more crusty bread, a bottle of good Rose and you’re off to hear all the Oohs and Aahs from your hungry, anticipating guests waiting at the table! And do enter with flare…why else have you gone to so much trouble!

Dessert. No can’t do without dessert. To keep to the theme of health, you take lots and lots of strawberries…do the usual, and cut them roughly into chunks. Using a large fork, you crush them until pulpy but not to a puree. Then you add a large handful of chopped mint, which you ventured into your garden for early morning, with your hat and herbs scissors and gloves…and of course you pulled out some weeds while you were there. OK, the mint..you add this generous handful of mint to your strawberries and follow up with some balsamic vinegar and if you like your strawberries a bit sweeter, add some honey. Just before you put this beautiful dessert in the fridge, take a big spoonful to taste…you should be able to just sigh with pleasure, if not, then start over. Serve it in some beautiful glasses where its beauty can be seen. Top with a dollop of Greek yogurt, drizzle with some honey, a swirl of syrupy reduced balsamic vinegar, a dash of milled black pepper and of course, a small mint leaf…and please, don’t plant a tree!