FOOD FOOD EXTRA
WHOLEFOODS GURU ELEANOR OZICH’S PERFECT SUMMER MEAL
SIMPLE SALAD GREENS, WELL DRESSED
SERVES 4 AS A SIDE
There is so much pleasure to be had in simple salad greens, dressed perfectly. Curly endive is the star of this dish with its crisp leaves and slightly bitter flavour. Lightly tossed in tangy buttermilk vinaigrette, this recipe is simple but elegant.
½ cup buttermilk or
¼ cup extra virgin
Small handful of fresh dill, basil and parsley, finely sliced
Juice of 1 lemon
1 tbsp Dijon mustard
1 shallot, finely sliced SALAD
large handfuls of endive lettuce or lettuce of your choice
1 cup slivered almonds,
lightly toasted 50g pecorino cheese, shaved
into long slithers
½ cucumber, sliced in half lengthways and then quartered and thinly sliced (optional)
1 Combine the dressing ingredients in a small bowl. Whisk until creamy, then season with salt and freshly ground black pepper to taste.
2 Gently rinse the lettuce in cold water, discarding any tough outer leaves. Soak the washed leaves in iced water for 10 minutes. This helps the leaves to become extra crisp. Drain and dry the leaves, then arrange on a serving platter along with the almonds, pecorino cheese and cucumber.
3 Serve the salad with a generous drizzle of the dressing.
POLENTA & ALMOND CRUMBED FISH
Imagine a simple dinner of fish – crisp and lemony on the outside, and succulent through the middle – served with a salad of lettuce and herbs picked straight from the garden, tossed gently with lemon juice and a heavy drizzle of buttery olive oil. This meal could be the basis for a magical evening for two. Handful of parsley,
¾ cup almond meal
½ cup polenta
1 tsp sea salt
2 free-range eggs
400g white fish fillets
Butter, for cooking
1 In a large, shallow bowl, combine the parsley, almond meal, polenta and sea salt.
2 Crack the eggs into a separate bowl and beat lightly.
3 Dip each piece of fish into the egg, then coat in the almond meal mixture.
4 Place a large skillet or pan over medium heat. Add 1-2 tablespoons of butter and swirl to coat the base.
5 Cook the fish for 2-3 minutes on each side or until golden, crispy and cooked through.
6 Serve with a herby green salad, lemon halves and some tomato relish, or perhaps a dollop of Greek yoghurt.
Recipes extracted from The Art of Simple by Eleanor Ozich (Penguin NZ, Hardback, RRP $ 40).