Posted by: thepinetree on 01/27/2014 08:14 AM
Updated by: thepinetree on 01/27/2014 08:32 AM
Expires: 01/01/2019 12:00 AM
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Winter Salad & Parmesan Twists! Elémentaire TV Episode 15: O - Omelette
Angels Camp, CA...In this weeks episode, Dave makes a fabulous winter salad featuring sliced pear and melon with arugula with a Black Pepper Vanilla Bean Vinaigrette. Jenny will show you how to make a simple but delicious cayenne and parmesan bread twist out of puff pastry. Elémentaire is the creation of two professional cooks dedicated to helping take the mystery out of making delicious meals from scratch. Our goal is to educate through the use of culinary terms and techniques and also inspire, through the use of the freshest seasonal ingredients, all who watch to make their own meals to enjoy at home.
O - Omelette
beaten eggs lightly fried in an oil or butter folded in with meat, cheese, vegetables, or a combination
Melon and Pear Salad with Arugula
Ingredients:
2 pears, sliced into 6 to eight wedges seeds removed
1 cantaloupe or French melon, peeled, seeded and cut into about 16 slices
2 cups arugula
2 cups watercress
Salt and pepper to taste
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Technique:
In a medium bowl, toss the watercress and the arugula with 3-4 tablespoons of the black pepper vanilla bean vinaigrette.
On a plate, place some of the greens in the center and arrange ¼ of the slices artfully around the center pointing out. Drizzle each plate with the remaining Black Pepper-Vanilla Bean Vinaigrette and salt and pepper to taste.
Black Pepper Vanilla Bean Vinaigrette
Ingredients:
2 tsp Champagne vinegar
2 tsp lime juice
½ cup olive oil
1 TSP black peppercorns cracked
1 vanilla bean split in half lengthwise and seeds scraped out
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Technique:
In a small bowl add the vinegar, lime juice, peppercorns, and vanilla bean pulp and slowly whisk in the oil till emulsified. Adjust for salt and pepper.
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