Set Green Salad With Red Bell Pepper Sauce
- Course: Salad, Side Dish
Summary:
To make this a light lunch entree, substitute half the vegetables with poached, shredded chicken breast or cooked salmon fillet. The vegetables should be cooked through but still bright green; al dente is not a good texture for this salad.
8 servings
Ingredients:
For the salad- 1/2 cup blanched chopped leeks (see NOTE)
- 3 1/2 cups blanched green vegetables, in whatever increments you prefer: asparagus, haricots verts, zucchini, (1/4-inch pieces), peas, edamame (see NOTE)
- 3 1/4-ounce envelopes powdered gelatin (about 3 tablespoons)
- 1 quart good-quality, lightly colored vegetable broth
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup mint leaves
- 1/4 cup basil leaves
- 1 teaspoon thyme leaves
- 2 scallions, green and white parts, finely chopped
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Reserved herb solids
- 1 large jarred roasted red bell pepper, coarsely chopped
- 1 teaspoon smoked Spanish paprika
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1/2 cup low-fat or regular mayonnaise
- Bibb lettuce or radicchio, for serving
- Chopped chives, for garnish
Directions:
For the salad: Lightly grease a 6-quart ring mold with nonstick cooking oil spray, or line a 6-quart terrine with plastic wrap. Fill a large bowl with ice and cold water to make an ice bath.
Combine the green vegetables in a medium bowl.
Combine the gelatin and 1 cup of the broth in a small bowl, stirring to soften the gelatin.
Purée the herbs and scallions in a mini-processor with 1/2 cup of the broth.
Combine the remaining 2 1/2 cups of broth, the lemon zest, sugar and salt to a boil in a medium saucepan over medium-high heat. Add the puréed herbs and gelatin mixture, stirring until well incorporated and the gelatin has dissolved completely. Strain the liquid into a medium bowl, reserving the herb solids for the red bell pepper sauce.
Chill the liquid over the ice bath until it becomes syrupy. Place enough liquid into the ring mold or terrine to barely cover the bottom; refrigerate for about 20 minutes, until it has set.
Top the set gelatin with the green vegetable mixture, then add the remaining liquid. Refrigerate and allow to set before covering.
For the sauce: Purée the reserved herb solids, the red bell pepper, paprika, black pepper and sugar in a mini-processor. Fold the mixture into the mayonnaise. Cover and refrigerate until ready to use.
To serve, unmold the ring by setting the bottom of it in hot water for a few seconds, then invert it onto a serving platter. If using a terrine, invert onto a serving platter and remove the plastic wrap, then cut crosswise into slices.
Place slices of the salad on leaves of Bibb lettuce or radicchio with a dollop of the red bell pepper sauce on the side. Sprinkle with chopped chives.
VARIATION: If using poached chicken or salmon with the vegetables, add it first, barely cover it with liquid and allow to set completely before adding and setting the vegetables and remaining liquid.
To blanch vegetables:Have ready a bowl of ice water. Bring a large pot of lightly salted water to a boil over high heat. Add the vegetables in batches and cook for 30 seconds, then use a slotted spoon to transfer to the ice water bath to stop their cooking. Blot the vegetables dry on paper towels.
Recipe Source:
From Chef on Call columnist David Hagedorn.
E-mail the Food Section with recipe questions.
