Early Show’s "Berry Delicious Lunch"
The Early Show featured some recipes that put a great summer spin on an old favorite - the salad. It’s ideal for so many reasons, really. Salads are great warm-weather fare because they are light and easy to prepare and, of course, nutritious.
Instead of piling on loads of high fat, high calorie salad dressing, why not top your salad with fruits and olive oil. Check out these delicious recipes:
Cold Cucumber Soup with Chopped Tomato Salad Croutons
Ingredients
- 4 medium cucumbers, peeled and seeded
- 1 clove garlic, peeled and chopped
- 1 cup of toasted bread cut into 1 inch cubes, crusts removed
- 4 scallions, cut into thin rounds
- 1/8 cup plus 1 teaspoon red wine vinegar
- 2 ripe tomatoes, peeled and seeded
- 2 tablespoons chopped parsley
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 2 cup chicken stock
- 1/2 cup water
- salt
- pepper
- crème fraiche
- chives
- 4 slices of bread cut into 1/4 inch slices and then into triangles, toasted
More after the jump!
Directions
Peel cucumbers and seed. Pulse the cucumbers and garlic 10-15 times and then allow to drain in a sieve for 1/2 hour.
Soak the bread in the vinegar for 1/2 hour until well-softened.
Bring 1/2 cup of water to a boil in a small pan. Add a pinch of salt and the scallions. Cook for 45 seconds, then drain and refresh under cold running water. Drain and reserve.
Dice the tomato into a small dice and mix with 1 tablespoon of scallion, 1 teaspoon vinegar, parsley, salt, pepper to taste and 1 tablespoon olive oil in a small bowl. Mix and allow the flavors to blend. Reserve.
Place the cucumbers, scallions, bread, olive oil, chicken stock and water in a food processor. Add salt and pepper. Process until smooth.
Spoon some of the tomatoes onto the toasted bread. Serve the soup in cold bowls. Drizzle with crème fraîche and sprinkle with chopped chives. Place a crouton with tomatoes in the center of each bowl.
Grilled Salmon with a Salad of Peas, Greens and Herbs
Ingredients
- 4 4-ounce slices of fresh salmon filet, cut into thin pieces on an angle.
- pinch of salt
- pinch of pepper
- 1 teaspoon cooking oil
- 1 cup fresh or frozen peas, de-frosted
- 1/2 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1 large shallot, minced
- 1/2 cup fresh mixed herbs (such as basil, marjoram, tarragon) chopped
- 2 cups mixed lettuces
Directions
Heat the grill to medium high. Rub the salmon with cooking oil and sprinkle with salt and pepper. Place the filets on the grill and cook for about 3 minutes. Turn and finish the cooking.
Prepare the peas, blanch and cool in ice water. Reserve.
Whisk together the lemon juice, EVOO, shallot and pepper. Reserve.
Toss the greens and peas in a salad bowl with the dressing. Place on plates and put the salmon filet on top. Drizzle with any remaining dressing.
Gratin of Fresh Summer Berries
Ingredients
- 1 quart of fresh berries, cleaned and washed
- 1/2 cup sour cream
- 2 eggs, separated
- 1/4 teaspoon vanilla
- pinch salt
- 1/4 teaspoon 5-spice powder
- 2 tablespoons white sugar
- 2 tablespoons sugar in the raw
- mint for garnish
Directions
Arrange the berries on a fireproof serving place or in a gratin dish.
Place the sour cream, cream, egg yolk, vanilla and salt in a bowl. Whisk until combined.
Whisk the egg whites until they hold medium peaks. Add the white sugar. Fold into the cream mixture.
Spoon the mixture over the berries, letting it seek into the crevices and cracks. Sprinkle with the sugar in the raw. Using a blowtorch, glaze the berries until the cream mixture turns a golden brown (about 2 minutes).
Garnish with mint leaves.
image credit: mellowfood @ Flickr creative commons
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POSTED IN: Daytime Talk Shows, Featured Recipes, The Early Show
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