Monday, June 10, 2013

Favorite sides: Grilled Apple & Pear Salad and Roasted Kale with Sea Salt

Here are a two of my favorite side dish recipes.

Grilled Apple & Pear Salad

4 Firm Fuji Apples
2 Firm Bartlett Pears,
1 Tablespoon Extra Virgin Olive Oil
1 Small Box Baby Arugala
1 Cup Chopped Pecans (toasted)
¼ Cup Chopped Chives

8oz Orange Juice
½ Cup Extra Virgin Olive Oil
Fresh Ground Black Pepper
Kosher Salt


Cut apples & pears into wedges, about 8 each.
Toss fruit in Extra Virgin Olive Oil & season with salt & pepper.
Grill on a Hot Grill Pan or outdoor Grill for about 4 minutes per side.
Place grilled fruit on a plate & hold in the fridge until cold.
Toast pecans in a pan over low heat until they are evenly browned & fragrant.
Cool the nuts on a plate.

For the Dressing:
Simmer the Orange Juice until it has reduced by less than half.


Roasted Kale with Sea Salt

  • 4 cups firmly-packed kale
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake
Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

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