Wednesday, October 05, 2011
Curtis Stone: Salad days
Say hello to spring with
this deliciously light and tasty salad, tossed with love by
celebrity chef Curtis Stone.
Salads are one of the most versatile dishes out there, and I like them because you can make them as simple or complex as you like. You can create beautiful salads which are light but still packed with incredible flavour. I've always enjoyed adding cooked elements to my salads to liven them up, but it's really up to you.
When it's in season, spring produce is a truly special thing. You could do almost nothing to it and it would still look and taste amazing. A plate full of bright colours and different textures is always a welcome sight and it makes eating so much more enjoyable.
The balance of taste and feel with this dish really sets it apart from other salads, and I just love the way all of the fresh ingredients come together. The crisp corn and asparagus, still warm from the char grill, go so well with the creaminess of the avocado. I couldn't resist adding peppery rocket leaves and crunchy red radishes to help balance the sharpness of the lemon vinaigrette.
I'd make this salad all year if I could, but for me it tastes even better knowing that the season will eventually change and I have to enjoy it while I can, until next year, of course. I think you'll agree - it's easily worth the wait.
Asparagus and sweet corn salad with avocado and lemon
Serves 4
Ingredients
For the avocado puree
1 ripe avocado, pitted
1 tablespoon fresh lime juice
ΒΌ cup sour cream
For the salad
2 tablespoons olive oil
3 ears yellow corn, husks removed
16 medium asparagus spears
2 large spring onions
2 cups baby rocket leaves
2 baby red radishes,
thinly sliced on a mandolin
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced
Method
1. To make the puree, place the avocado, lime juice and sour cream into a blender or food processor and pulse until smooth.
2. Season the puree to taste with salt and pass through a fine-mesh strainer. Cover and refrigerate.
3. Preheat the barbecue on medium-high heat.
4. Place the corn, asparagus and spring onions onto a baking tray and toss with the 2 tablespoons of olive oil.
5. Season with salt and pepper and place the corn onto the barbecue grill and cook for 6 to 8 minutes or until lightly charred.
6. When the corn is almost finished cooking, place the asparagus and spring onions onto the barbecue and cook for 3 minutes total, then remove all vegetables from the barbecue and place on a plate to cool.
7. Once cool, use a knife to cut the corn kernels from the cob and place into a medium mixing bowl.
8. Cut the asparagus and spring onions into 2cm pieces. Add to the corn along with the rocket leaves and sliced radishes.
9. In a separate bowl, whisk the lemon juice and slowly add the extra virgin olive oil while whisking.
10. Add the shallots to the vinaigrette and season to taste with salt and pepper.
11. Dress the vegies with the vinaigrette to coat and adjust seasoning if necessary.
12. Spoon a small amount of the avocado puree onto the center of 4 serving plates and, using the spoon, spread the puree into a thin circular pattern on each plate.
13. Place the salad onto the center of the plates, on top of the puree. Spoon any remaining vinaigrette over the salads and serve.
Salads are one of the most versatile dishes out there, and I like them because you can make them as simple or complex as you like. You can create beautiful salads which are light but still packed with incredible flavour. I've always enjoyed adding cooked elements to my salads to liven them up, but it's really up to you.
When it's in season, spring produce is a truly special thing. You could do almost nothing to it and it would still look and taste amazing. A plate full of bright colours and different textures is always a welcome sight and it makes eating so much more enjoyable.
The balance of taste and feel with this dish really sets it apart from other salads, and I just love the way all of the fresh ingredients come together. The crisp corn and asparagus, still warm from the char grill, go so well with the creaminess of the avocado. I couldn't resist adding peppery rocket leaves and crunchy red radishes to help balance the sharpness of the lemon vinaigrette.
I'd make this salad all year if I could, but for me it tastes even better knowing that the season will eventually change and I have to enjoy it while I can, until next year, of course. I think you'll agree - it's easily worth the wait.
Asparagus and sweet corn salad with avocado and lemon
Serves 4
Ingredients
For the avocado puree
1 ripe avocado, pitted
1 tablespoon fresh lime juice
ΒΌ cup sour cream
For the salad
2 tablespoons olive oil
3 ears yellow corn, husks removed
16 medium asparagus spears
2 large spring onions
2 cups baby rocket leaves
2 baby red radishes,
thinly sliced on a mandolin
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 shallot, thinly sliced
Method
1. To make the puree, place the avocado, lime juice and sour cream into a blender or food processor and pulse until smooth.
2. Season the puree to taste with salt and pass through a fine-mesh strainer. Cover and refrigerate.
3. Preheat the barbecue on medium-high heat.
4. Place the corn, asparagus and spring onions onto a baking tray and toss with the 2 tablespoons of olive oil.
5. Season with salt and pepper and place the corn onto the barbecue grill and cook for 6 to 8 minutes or until lightly charred.
6. When the corn is almost finished cooking, place the asparagus and spring onions onto the barbecue and cook for 3 minutes total, then remove all vegetables from the barbecue and place on a plate to cool.
7. Once cool, use a knife to cut the corn kernels from the cob and place into a medium mixing bowl.
8. Cut the asparagus and spring onions into 2cm pieces. Add to the corn along with the rocket leaves and sliced radishes.
9. In a separate bowl, whisk the lemon juice and slowly add the extra virgin olive oil while whisking.
10. Add the shallots to the vinaigrette and season to taste with salt and pepper.
11. Dress the vegies with the vinaigrette to coat and adjust seasoning if necessary.
12. Spoon a small amount of the avocado puree onto the center of 4 serving plates and, using the spoon, spread the puree into a thin circular pattern on each plate.
13. Place the salad onto the center of the plates, on top of the puree. Spoon any remaining vinaigrette over the salads and serve.
For more recipes from Curtis, check
out this month's Cosmo, on sale now.
Otherwise, here's a delicious barbecue chicken recipe for all the men in your life.
Otherwise, here's a delicious barbecue chicken recipe for all the men in your life.
Tags: healthy eating
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