Green Bean Salad With Mustard Dressing | Gordon Ramsay
Gordon blanches green beans, roasts garlic and crafts a sumptuous dressing to make this simple but elegant side dish. A luxurious and different way to eat a usually plain and forgotten ingredient.
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Potato and Asparagus Salad with Black Garlic and Dukkah | Ottolenghi 20
We're celebrating 20 years of Ottolenghi and so we're focusing each week on a key Ottolenghi ingredient that we use, love and want you to try. This episode is all about Black Garlic!
Dark in colour, squidgy and flavour that evokes liquorice and warm spices, black garlic is created when you introduce whole bulbs to heat and time. It's an ingredient that we've used at Ottolenghi for many years and in so many variations. Black garlic yoghurt on top of roasted aubergines, in marinades and sauces, to go with veg or meat.
If you're unfamiliar with black garlic, watch Ottolenghi's Executive Development Chef David Bravo making this salad is a wonderfully black-garlic-heavy introductory recipe!
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Chapters:
0:02 All about black garlic
1:25 Roast the asparagus
2:33 Make the dressing
4:05 Pickle the shallots
5:20 Assemble and serve
Potato and Asparagus Salad with Black Garlic and Dukkah recipe:
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Credits:
Tom Kavousi-Walker - Tom Walker Film
Dan Brown
Don Nelson
Butternut Squash Flatbread with Grilled Pear and Radicchio Salad
Megan Mitchell visits the beautiful Lake Tahoe to create a delicious grilled vegetarian meal, perfect for late Fall.
FULL RECIPES BELOW.
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GRILLED BUTTERNUT SQUASH FLATBREAD
- 1 small butternut squash, peeled and sliced in thin round
- Extra virgin olive oil
- kosher salt
- Freshly grated pepper
- ½ red onion, quartered
- 3 tablespoon of Mascarpone cheese
- 3/4 cup freshly grated Parmigiano Reggiano
- 8 to 10 sage leaves
- Fresh nutmeg
- 1# pizza dough
Slice off bottom of squash and save for another use. Peel off skin, and slice into slices, about ¼ inch think. Drizzle with extra virgin olive oil, salt and pepper. Grill for 2 to 4 minutes on each side. Transfer to a plate and let cool.
Cut onion in quarters, reserve half onion or another use. . Drizzle with olive oil, salt and pepper and grill. Take off grill and slice. Set aside.
Heat grill to medium. Brush grill with oil. Pull pizza dough to form a round shape. Place directly on one side of the grill. Cook for 5 to 7 minutes. Flip dough over and cook for another 5 minutes. Pull dough off with a pizza peel. Spread mascarpone cheese on cooked dough.
Add grated parmesan, sliced cook squash, grilled onions, fresh sage, in that order. Top with more shredded parmesan (you are adding 2 layers of cheese to allow the cheese to adhere all the topping to the dough). Grill cover and let cook for 5 to 7 minutes. Remove pizza from grill. Sprinkle with sea salt and grated fresh nutmeg. Slice and serve.
GRILLED PEAR AND RADICCHIO SALAD
- 1 head of radicchio
- 2 firm pear, bartlet or comice
- 1 tsp of honey
- ¼ cup of extra virgin olive oil
- ½ tsp of allspice
- 2 ounces Manechego cheese, shaved
- ¼ cup hazelnuts, toasted, skinned and roughly chopped
Dressing:
- 1 large shallot, finely chopped
- 2 Tbs of sherry vinegar
- 1 Tbs Dijon mustard
- ½ tsp of granulated sugar
- 1/3 cup hazelnut oil
- 4 Tbs extra virgin olive oil
Place the two pears cut side up on a plate. Drizzle pears with olive oil, honey and allspice. On a medium high grill, place pears cut side down and grill until pears are easily pierced with a fork.
Cut radicchio in half. Drizzle cut sides with olive, salt and pepper. Place cut side down on hot grill. Grill for a couple of minutes on each side or until leaves start to char.
In a small bowl whisk sherry vinegar, dijon, sugar, shallots together. Drizzle in hazelnut oil into bowl and whisking until combined.
Place radicchio on a plate, slice pears and add to plate. Drizzle with dressing. Sprinkle with hazelnuts. Shave manechego with a peeler add to top of salad. Serve