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    Friday, January 23, 2015

    Courgette Carpaccio Salad with Pistachio Vinagrette

    Courgette Carpaccio Salad with Pistachio Vinagrette

    This recipe I saw on a TV programme, hosted by Anjum Anand. called My Kitchen

    I had some friends coming over for dinner and thought this would be wonderful, served with Roast Lamb, which was dressed with the Jus from the Lamb,
    Accompanied by New Potatoes, lightly dressed with butter and some freshly chopped mint
    A perfect summer dish
    For 8 people
    6 -8 medium to large Courgettes
    Olive Oil

    Handful Rocket Leaves
    Handful of Parmesan Shavings

    To prepare the courgettes
    (Anjum actually grilled them, but for ease I think roasting them in the oven is
    much quicker and just as good)

    Thinly slice the courgettes, diagonally
    Brush either side with olive oil
    Bake in a 180C oven till golden and soft

    Place on a baking tray

    Remove and season with a little sea salt and freshly ground black pepper

    Meanwhile prepare the Pistachio Dressing
    1 garlic clove
    30 pistachio nuts, skin removed
    A large pinch of sugar
    20ml white wine vinegar
    3-5 tbsp extra virgin olive oil

    Crush the garlic to a paste using a mortar and pestle,
    then add the pistachios, a pinch of freshly ground black pepper and the sugar.
    Pound until the pistachios are very finely crushed,
    then mix in the white wine vinegar and olive oil
    (you may not need all of the olive oil)... until emulsified.
    Season to taste with salt and freshly ground black pepper.

    To assemble
    Lay the courgette slices on a platter slightly overlapping
    Drizzle the dressing over,
    Save some to toss with the Rocket
    Lay some Parmesan shavings over

    Then Sprinkle the tossed Rocket leaves over the top

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