Frisee Salad with Winter Spiced Poached Pears
Recipe and photo courtesy of Liz Harris (Floating Kitchen)
Serves 4 (or 8 as a starter)
For the pears
- 2 firm pears, peeled, halved and cored (Bosc or similar)
- 3 cardamom pods, lightly crushed
- 1/4 cup (60 ml) maple syrup (Grade B, if you can find it)
- 1 tablespoon (15 ml) brandy
- 1/2 fresh vanilla bean, split and seeds scraped
For the dressing and salad
- 3 tablespoons (45 ml) champagne or white wine vinegar
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon (15 ml) reserved poaching liquid
- 1/8 teaspoon (1.25 ml) salt
- 1/8 teaspoon (1.25 ml) pepper
- 2 small heads frisee
- 1 cup (120 g) walnuts, toasted
- 1 cup (115 g) blue cheese, crumbled
For the pears
- Fill and preheat the SousVide Supreme water oven to 158F/70C.
- Put the pear halves and the cardamom pods into a large cooking pouch.
- In a small bowl, combine the maple syrup, brandy, and vanilla bean seeds and pour this mixture over the pears in the cooking pouch.
- Vacuum seal the pouch on the Moist setting, if available, being very careful not to suck the liquid up into the vacuum sealer. Alternatively, you can use a large zip-closure cooking pouch and use the displacement method to remove as much air from the pouch as possible before sealing it closed.
- Submerge the cooking pouch in the water oven to cook for 30 to 40 minutes.
- Carefully remove the cooking pouch; the pears should be soft, yet still retain a little bit of resistance. Remove them from the cooking pouch and set aside. Reserve 1 tablespoon (15 ml) of the pouch liquid.
- Make the dressing; in a small bowl, whisk together the vinegar, olive oil, reserved poaching liquid, salt and pepper.
- Divide the frisee evenly among 4 bowls. Drizzle about 2 tablespoons of dressing over the frisee. Top each portion with a quarter of the walnuts and the blue cheese crumbles, and top with a poached pear half.
- Serve immediately.
* If you plan to serve this as a starter for a large meal, go with a slightly smaller serving size. You can cut the pears into quarters, dividing the salad up into 8 plates.
Clementine and Sous Vide Salmon Salad with Wasabi Dressing
Courtesy of Karen Booth of Lavender and Lovage.
Serves 2 as a main, 4 as an appetizer
- 1 bag (110 g) mixed greens (mache, arugula/rocket, other)
- 1 large cooked beet (peeled and cut into wedges)
- 3 ounces (225 g) sous vide cooked salmon, flaked (instructions below)
- 2 clementines, peeled and segmented (supremes)
- 4 tablespoons (60 ml) crème fraiche
- 1 teaspoon (5 ml) wasabi, freshly grated (use less or more to your liking)
- 1 teaspoon (5 ml) honey
- On serving plates (or one large platter) arrange the mixed greens; add the beetroot wedges, the salmon, and finally the clementine supremes.
- In a small bowl, whisk together the crème fraiche, wasabi, and honey. Adjust seasonings, adding more wasabi if desired.
- Drizzle the dressing over the salad and serve with warm slices of rye or sourdough bread.
To cook the salmon sous vide:
- Fill and preheat the SousVide Supreme water oven to 140F/60C.
- Remove any pin bones from the salmon, season lightly with salt and pepper, put the pieces into cooking pouch(es) and vacuum seal.
- Submerge the pouch(es) in the water oven to cook for 20 to 30 minutes.
- Remove the pouch(es) and carefully remove the salmon.
Haricot Vert Salad Sous Vide
Courtesy of SousVide Supreme Culinary Specialist, Madeline Fiore
- 12 ounces (340 grams) haricots vert or your favorite summer pole beans, trimmed
- 2 romaine hearts, washed and pulled apart
- 1 large heirloom tomato, sliced into 8 wedges OR 16 cherry tomatoes, halved
- 4 sous vide soft-cooked eggs, cut into halves
- 2 ounces (57 grams) Manchego cheese, grated
- 16 of your favorite olives
- Madeline’s Sherry Vinaigrette
- 1/6 cup (39 ml) sherry vinegar
- 1 small shallot, peeled and minced
- 1 tablespoon (15 ml) honey
- ½ cup (118 ml) extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- Fill and preheat the SousVide Supreme water oven to 183F/84C.
- Put the trimmed haricots vert into cooking pouches, creating a single layer and vacuum seal.
- Submerge the pouches in the water oven and cook for 20 minutes.
- Meanwhile, make the vinaigrette
- In a small bowl pour the sherry vinegar over the shallots and let them macerate for 15 minutes.
- Once macerated, whisk the honey into the shallot mixture until well mixed.
- Slowly whisk the olive oil into the mixture.
- Season with salt and pepper to taste and set aside.
- When the haricots vert are finished cooking, put them into a bowl and toss with ¼ cup of the sherry vinaigrette.
- On a large serving platter, arrange the romaine hearts, haricots vert, tomatoes and eggs. Sprinkle the cheese and olives on top and drizzle the salad with the remaining sherry vinaigrette.
Grilled Steak Salad with Corn and Avocado
Courtesy of Heather (shrinkingkitchen.com)
For the sirloin steak
- 12 ounces (342 g) top sirloin steak
- 2 cloves garlic, peeled, crushed and minced
- 1 teaspoon (5 ml) sea salt
- 2 teaspoons (10 ml) olive oil
- fresh ground pepper
For the salad
- 4 cups (150 g) arugula or other dark leafy green
- 1/2 cup (115 g) corn kernels (fresh or thawed from frozen)
- 1 cup (185 g) cherry or grape tomatoes
- 1 large avocado, peeled, seeded, and sliced
- Balsamic Vinaigrette (recipe follows)
For the Balsamic Vinaigrette
- 3 tablespoons (45 ml) balsamic vinegar
- 1 tablespoon (15 ml) minced fresh parsley
- 1 teaspoon (5 ml) Dijon mustard
- 1/8 teaspoon (0.6 ml) salt
- 1/4 teaspoon (1.25 ml) freshly ground black pepper
- 1 garlic clove, peeled, crushed and finely minced
- 2 tablespoons (30 ml) olive oil
- Fill and preheat the SousVide Supreme to the temperature for your preferred doneness (120F/49C rare; 134F/56.5C medium rare; 140F/60C medium; 150F/65.5C medium well).
- In a small bowl, combine the salt, pepper, olive oil and garlic.
- Pat the steaks dry and then give them a rubdown with the garlic-olive oil mixture.
- Put the steaks into a cooking pouch and vacuum seal.
- Submerge the pouch in the water bath to cook for at least an hour. (No worries if it goes longer.)
- When ready to serve, preheat an oiled grill or grill pan to high heat.
- Remove the steaks from the pouch bath sear them on the grill for about 30 seconds or so on each side to get a nice, caramelized exterior.
- Slice thinly against the grain.
- Divide the arugula between four plates or large salad bowls.
- Distribute the corn, tomatoes, avocado and steak equally over the arugula.
- Drizzle with balsamic vinaigrette and serve!
For the balsamic vinaigrette
- In a bowl, whisk all ingredients together- except the olive oil.
- Let sit for 5 to 10 minutes to extract and marry the flavors.
- In a slow steady stream, whisk in the olive oil.
Butter Lettuce and Haricot Vert Salad
with Citrus Vinaigrette
For the salad
- 4 ounces (115 g) fresh haricot vert (green beans)
- 1/2 teaspoon (2.5 ml) kosher salt
- 4 cups (224 g) butter lettuce, washed, trimmed, and torn into bite size pieces
For the dressing
- 2 tablespoons (30 ml) Orange Infused Vinegar
- 1 teaspoon (5 ml) prepared Dijon-style mustard
- 1/2 teaspoon (2.5 ml) sea salt
- 1 clove garlic, pressed
- 1/4 teaspoon (1.25 ml) Herbes de Provence
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon (5 ml) honey or 1/2 packet artificial sweetener*
- 2 ounces (60 ml) extra virgin olive oil
- Prepare the dressing in a salad bowl by combining all dressing ingredients except the olive oil. Let the mixture sit at room temperature as you proceed.
- In a saucepan over medium high heat, bring 4 cups (.9 liter) water to a rapid boil.
- Add the salt and the haricot vert and continue to boil for 2 minutes to blanche.
- Immediately remove the beans and shock them in a bowl of ice water (half ice/half water) to halt the cooking process. Drain and cut the beans in thirds to make bite size pieces.
- Add the olive oil to the vinegar in a steady slow stream, whisking vigorously to emulsify.
- Add the butter lettuce and green beans and toss to coat with the dressing.
- Serve immediately.
* If preferred, use an amount of artificial sweetener of sweetness equivalent to 1 teaspoon (5ml) sugar