Joyce Goldstein knew what she was doing when she composed this gorgeous gem. At first glance Mediterranean Fresh wasn't of too much interest to me. Little did I know that this book would give the word "salad" a completely new meaning. When I finally took the time (only a couple of weeks ago) to thumb through every page, scanning each recipe in it's entirety, I realized just how valuable and tasty the outcome would be if I put these recipes to work in my kitchen.
So here I am, drooling on just about every page and preparing to dedicate an indefinite amount of upcoming AtV recipes to this gorgeous work of edible art.
My favorite part of Mediterranean Fresh is the very last section which highlights all of the sauces and dressings; in my opinion these are the "staples" of making a successful and gorgeous Mediterranean recipe. In the coming weeks I'll be playing with at least a few of these sauces/dressings, pairing them with plates that are also found in the book. Today I'm kicking off my Mediterranean recipe marathon with a simple but incredibly flavor packed dish. Fittingly it was one of the first recipes in the book that had me drooling...
|Excerpt from Mediterranean Fresh, page 139: broccoli, olive, and ricotta salata with sun-dried tomato vinaigrette|
The following steps in today's recipe are simple, and so is the technique. Just be sure to follow everything noted and your taste buds will be doing a happy dance in no time!
Sun-Dried Tomato Vinaigrette
Yields about a half cup of dressing or four to five servings
In a small mixing bowl combine the following:
1/2 c Extra Virgin Olive Oil
3 Tbsp Apple Cider Vinegar
2 pinches of Salt
2 pinches of Black Pepper
proceed to whisk together the above ingredients until the oil and vinegar have emulsified and thickened - roughly three minutes of whisking time
Add to your whisked ingredients:
2 Tbsp minced Sun-dried Tomato
1/4 c minced Cherry Tomato (seeds/juices and all)
Once you've mixed the tomatoes into your dressing transfer it to an air tight container and let it sit for at least an hour so the flavors of the tomato can fully develop. Store this dressing in your fridge, but let it sit out at room temp for at least 15 minutes before eating so the olive oil can unsolidify.
Tenderizing your Broccoli and Building your Plate
I was lucky enough to find some gorgeous organic Broccolette at my local market last week so I used that instead of regular broccoli.
Broccoli Prep for Salad Plate
Yields roughly four to five servings
6 to 7 cups Broccoli Florets
2 Tbsp Lemon Juice
3 Tbsp Grape seed Oil //or// Safflower Oil
1/4 tsp Salt
1/4 Black Pepper
Toss all of the above together until the Broccoli has been evenly coated
Tenderizing the Broccoli
- Transfer the Broccoli to a ziplock baggy, removing as much of the air from that bag as you can
- Let the Broccoli marinate in the fridge for 2 hours or longer (overnight is even better)
- When you've finished marinating the Broccoli choose from one of the following Raw Vegan Warming Methods noted here(click)
- Spread the marinated Broccoli florets evenly out on to a dehydrator sheet or parchment lined baking sheet
- Proceed to warm the Broccoli for 1 hour
- When the Broccoli is finished warming set it aside in a bowl and get ready to make your salad!
|Gorgeous wilted/tender Broccolette!|
Raw Vegan Cheese & Salad Components
Choose from one of the following easy raw vegan cheese's to pair with your plate:
In addition to cheeze, these are the only other Salad components you will need *measurements for each individual plate:
*3 Tbsp sliced Sun-dried Olives
*1 Tbsp Thinly Sliced Sun-dried Tomatoes
The bouquet of flavors that fill this simple plate of food is pretty amazing!
Giving you one perfect bite that turns into multiple perfect bites...you won't be able to stop until you've licked your plate clean.