Ok this is my very last post about The Ethicurean cookbook.
My mother informed me that my last post was rather harsh….I didn’t mean it like that. I was simply being my usual brutally honest self, saying out loud the things that popped into my head while I was reading the book. I have probably managed to alienate them with my comments forever, but I still like the book, want to visit the restaurant and have already latched on to recipes that are fast becoming favourites.
I’ve found that it’s the simpler ones that make the best everyday suppers. They take little time to rustle up after a busy day at work and make the perfect summer dish. What I crave is something light on a hot summers evening and we’ve had enough warm sunny weather to justify my pushing the light summery suppers!
This salad is perfect paired with a glass of cold crisp Pinot Grigio or Prosecco and is also elegant enough for a dinner party / supper club starter (I’ve made it several times I like it so much).
To serve four people as a main, or 6 to 8 as a starter:
2 romero peppers
250g new potatoes
6 to 8 little gem lettuces (one or two per person, cut in half lengthways)
Rapeseed oil (I just invested in some Cotswold Gold, which is just the best)
100g rapeseed oil
60g cider vinegar
8g dijon mustard
Coriander flower heads (I used boarge and chive flowers to decorate as coriander flowers were not available)
crushed coriander seeds (1 teaspoon) plus a little ground coriander
Perl Las sauce:
100g Perl Las
50g Creme fraiche
sea salt and pepper
To flame grill the peppers: either cook on a barbecue, under a hot grill, or directly over the flame of a gas cooker using a pair of tongs to turn, until the skin is blackened all over. Place peppers in a sealed plastic bag for about 10 minutes. This helps the skin come away from the flesh.
When cool rub the skin from the peppers removing all the black bits, cut in half and scoop out all the seeds then either tear the peppers into pieces or chop roughly.
Cook the new potatoes in their skin in a pan of salted water. They should be just tender and offer a bit of resistance when pierced with a knife. Very fresh potatoes will cook quicker (10 minutes or so) than ones that have been in the supermarket a while (15 minutes).
Make the blue cheese dressing by putting the chopped cheese, creme fraiche and seasoning into a blender and whizzing up (or mix together in a bowl with a fork).
Heat a griddle pan over a high heat. Brush the little gems with some rapeseed oil and place in the griddle pan. Leave until some chargrill lines form and then turn. Make sure you don’t over cook them. I sprinkled some salt and pepper, crushed coriander seed and ground coriander over the little gems at this point.
Put some mixed leaf salad on to each plate with the charred little gem, scatter with potatoes and dress with the salad dressing. Add some of the flame roasted peppers and dot with the blue cheese dressing. Finish with a scatter of edible flowers and enjoy!