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Article: Chanterelle remoulade with hazelnut mayonnaise and herb salad. (Serves 6).(Recipe)
- Article from:
- Art Culinaire
- Article date:
- March 22, 2002
- Author:
CopyrightCOPYRIGHT 2002 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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ingredients
For the hazelnut mayonnaise
1 small egg yolk
1/2 lemon, juiced and strained
1/4 cup hazelnut oil
1/4 cup peanut oil
1 tablespoon water, room temperature
Salt and white pepper to taste
For the balsamic vinaigrette:
2 1/2 teaspoons 12 year old balsamic vinegar (*)
3 1/2 tablespoons Marsala 100% extra virgin olive oil (**)
Salt and white pepper to taste
For the remoulade:
2/3 cup chanterelles, stemmed
1 endive, core removed and julienned
1 1/2 teaspoons grated orange rind
3 tablespoons chopped hazelnuts
Reserved hazelnut mayonnaise
1/4 lemon, juiced and strained
1/2 teaspoon crushed pink peppercorns
Salt ...
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Article: Spicy smoked fishcakes with herb salad and ...
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...THIS tasty dish makes a great supper or weekend brunch. SERVES 4 Ingredients 300g/10oz smoked haddock 300g/10oz leftover mashed potato 2 spring onions, finely chopped 1 tbsp Biryani curry paste (or use your favourite curry paste) 1 tbsp plain flour 3 tbsp olive oil 4 eggs 200g bag mixed salad
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