Tuesday, December 10, 2013
(Continued from page 1)
Tangerine, butter lettuce and goat cheese salad
Pink grapefruit and fennel salad with crab
3 tablespoons hazelnut oil
3 tablespoons vegetable oil
½ pound tangerines, peeled, broken into segments and stripped of any pithy strings
1 head butter lettuce, cored and torn into bite-sized pieces (about 4 cups)
3 ounces crumbled goat cheese
1. Toast the hazelnuts on a rimmed baking sheet in a 400-degree oven until they smell toasty, about 10 minutes. Remove from the oven and immediately cover with a damp kitchen towel.
Let stand 10 minutes, then wrap the hazelnuts in the towel and rub to remove as much of the papery skin as possible. Chop coarsely; you should have about one-fourth cup
2. Meanwhile, combine the vinegar, one-half teaspoon salt and shallots in a small bowl and let stand 10 minutes to let the shallots soften. Whisk in the hazelnut and vegetable oil.
3. Combine the hazelnuts and butter lettuce in a large bowl. Pour over just enough of the dressing to moisten lightly, tossing gently. Season to taste with more salt if necessary. Arrange the lettuce on a platter in a low mound.
4. Add the tangerines to the same work bowl and toss to coat lightly with any vinaigrette remaining in the bowl.
Scatter the tangerines over the top of the lettuce. Scatter the crumbled goat cheese over the top and serve immediately.
PINK GRAPEFRUIT AND FENNEL SALAD WITH CRAB
Total time: 20 minutes
2 pink grapefruit
1 head fennel
¼ red onion
¼ teaspoon red pepper flakes
¼ cup olive oil
1 cup torn arugula
4 ounces lump Dungeness crab meat
1. Peel the grapefruit and cut it into sections: Using a very sharp knife, cut off the top and the bottom of the grapefruit, so it will sit flat on the cutting board. Starting where you see the pink grapefruit separate from the white pith, cut away one section of peel and pith, following the line of the fruit. This will expose the underlying fruit.
Continue cutting away sections of the peel and pith until only fruit remains. When you're done, go back over the fruit, removing any traces of pith.
2. Working over a small bowl to catch the juice, slice the fruit into sections -- make a cut between the fruit and membrane, then do the same on the other side, freeing pure fruit. Repeat until you have removed all the fruit from the membrane.
Squeeze any juice from the remaining membrane into the bowl. You will need about 2 tablespoons
3. Quarter the fennel lengthwise and remove the triangular core at the center. Use a mandolin or a very sharp knife to slice the fennel as thin as possible, about one-eighth inch; you'll have about 3 cups, lightly packed. Do the same with the red onion; you'll have about one-half cup. Combine the fennel and red onion in a large bowl.
4. Add one-half teaspoon salt and the red pepper flakes to the reserved grapefruit juice and whisk in the olive oil.
5. Toss the fennel with just enough of the dressing to lightly moisten it. Arrange the fennel on a platter in a low mound.
6. Add the arugula to the same bowl and toss to moisten it; you may need to add another teaspoon of vinaigrette. Arrange the arugula on top of the fennel.
7. Add the grapefruit and crabmeat to the same bowl and toss very gently to avoid breaking up the citrus or the crab. You want it barely moistened; if you need, add another teaspoon of vinaigrette. Arrange this on top of the arugula and serve immediately.