Tag Archives: gourmet at home

Leafy Green Salad with agave dressing

1 Nov

Gourmet Salad

This recipe is part of a 7 course dinner which I recently prepared in Vancouver. I love pecans but if you don’t like them, you can substitute with hazelnuts or just leave them out altogether.

Semi-dried cranberries can also be substituted with raisins and agave nectar with honey or similar. It boils down to your own personal taste and of course, that of the person you’re trying to woo 😉

I loved this salad and its so easy to make!

Serves 2

Ingredients

  • 3 cups of mixed salad leaves
  • 1 tbsp of semi-dried cranberries
  • 2 tbs of pecans
  • 50g of goat milk fetta, crumbled

For the dressing: 2 tbs of extra virgin olive oil, 2 tbs agave nectar & 2 tbs of balsamic vinegar

Method

Mix dressing ingredients in a jar and shake until combined. In a bowl, dress the salad leaves, split into 2 portions, then place onto individual plates. Arrange the rest of the ingredients and serve.

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Kale Pesto

30 Oct

Kale Pesto Pine nuts sourdough

This recipe is part of a 7 course dinner which I recently prepared whilst in Vancouver. It is based on the original recipe of Brenda Fawdon. I reduced the pecorino cheese because my diner isn’t a huge fan of yellow cheese. I also used less pine nuts because I wanted the kale to stand out. Again, adjust to suit personal taste.

Try it and let me know what you think!

Makes 1 small bowl (increase quantities for larger portions)

Ingredients

  • 1/2 bunch of kale
  • 1/2 bunch of parsley
  • 1 small clove of garlic, chopped roughly
  • 1 lemon, zested and juiced
  • 50g of pine nuts, toasted
  • 50g of pecorino cheese, grated finely
  • 2 tbs of extra virgin olive oil

Method

Blanch kale leaves in hot water then transfer to icy cold water. Then add kale, parsley and garlic into food processor then blitz until rough. Add lemon zest, lemon juice and pine nuts blend until combined. Add pecorino and olive oil then stir through and combine. (For a finer result, just add pecorino and olive oil to processor and keep blitzing until smooth)

Season to taste and store in the refrigerator until ready to use. Serve on crusty Italian bread like sourdough or pane di casa.

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