Salads | Saveur

Thai Green Mango Salad (Som Tum Mamuang)

SAVEUR Editors — Mon, 18 Mar 2019 22:50:01 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A street food favorite in the night markets of Thailand, this Thai green mango salad recipe, known as som tum mamuang, is a refreshing adaptation of a more widely known version made with papaya. Usually served as an appetizer, this spicy-sweet salad makes splendid use of crunchy and tart unripe mangoes.

A fruit shredder can make quick work of slicing the mangoes. A mortar and pestle is also key for extracting flavor and fragrance from the aromatics and fruit (and is a worthwhile investment for all kinds of cooking). When making this dish, cooks in Thailand traditionally use a larger mortar than what is typically found in the U.S.

This recipe originally ran in our June/July 2010 print issue with the story “Everything Is Illuminated,” by James Oseland.

Yield: 2

Time: 25 minutes

2 Tbsp. small dried shrimp
8 red bird’s eye chiles, stemmed, seeded, and thinly sliced
4 garlic cloves, finely chopped
½ medium shallot, finely chopped
3 small, green unripe mangoes (about 1½ lbs.), peeled and cut into thin matchsticks
18 green beans, trimmed and cut into 2-in. lengths
14 grape tomatoes, halved
3 Tbsp. fish sauce
2 Tbsp. lime juice
1 Tbsp. plus 1 tsp. palm sugar or brown sugar
2 Tbsp. roasted unsalted peanuts, coarsely chopped

Instructions

In a large mortar and pestle, pound the shrimp until coarsely ground; transfer to a small bowl and set aside. To the mortar, add the chiles, garlic, and shallot and pound until bruised. Working in batches, add the mangoes and pound, using a spoon to scrape the sides and combine well after each batch, until the fruit is softened slightly and fully coated in the aromatics. Transfer the mixture to a large bowl and set aside.
To the mortar, add the green beans and tomatoes and lightly pound to extract their juices. Stir in the fish sauce, lime juice, and sugar, then transfer to the bowl with the mango mixture and toss well. Transfer to a serving bowl or platter, garnish with the crushed dried shrimp and peanuts, and serve at room temperature.

The post Thai Green Mango Salad (Som Tum Mamuang) appeared first on Saveur.

Tuna Melt Sandwich

SAVEUR Editors — Mon, 18 Mar 2019 22:42:12 +0000

PHOTOGRAPHY BY BELLE MORIZIO

Canned tuna is an often overlooked, extremely versatile delight. If you prefer to use the water-packed version for this classic tuna melt recipe, drain off the liquid before mixing and increase the amount of mayonnaise called for to half a cup.

This recipe originally ran alongside Colman Andrews’ 2003 article, “Greater Tuna.”

Yield: T4

Time: 20 minutes

Two 6-oz. cans oil-packed tuna, oil reserved
⅓ cup mayonnaise, plus more
1 tsp. fresh lemon juice
½ celery rib, finely chopped
¼ cup finely chopped chives
2 Tbsp. finely chopped parsley leaves
Kosher salt and freshly ground black pepper
Eight ½-in. slices multigrain, caraway rye, or other hearty bread
1 cup coarsely grated Swiss, cheddar, or Monterey Jack cheese

Instructions

In a medium bowl, use a fork to break up the tuna into its reserved oil. Mash the mayonnaise and lemon juice into the tuna, adding a bit more mayonnaise if necessary, until the mixture has the consistency of a coarse purée. Stir in the celery, chives, and parsley, then season to taste with salt and black pepper.
Preheat the broiler. Lightly toast bread, then divide the tuna salad equally among 4 of the slices. Top each serving of tuna salad with ¼ cup of the cheese, then broil until the cheese is melted but not browned, about 1 minute. Top with the remaining toast slices, slice each tuna melt in half if desired, and serve hot.

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Pearled Couscous Salad with Kale, Halloumi, and Za’atar

Fatima Khawaja — Mon, 06 Mar 2023 23:59:43 +0000

Photography by Linda Xiao; Food Styling by Christine Albano; Prop Styling by Dayna Seman

Welcome to In Good Season, SAVEUR’s column on making the most of local produce according to contributing editor Fatima Khawaja. Here you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals.

Whether you’re scrambling to put together a deskside lunch, or wondering what to serve your vegetarian friends for dinner, a simple grain our couscous kale salad is a no-brainer. In this simple version, toasty almonds, crunchy breadcrumbs, mild vinegar, and plenty of chewy halloumi make it easy to enjoy a generous serving of leafy greens. Pearled couscous (also known as Israeli couscous) is larger than the more common Moroccan type. If you prefer, swap it out for farro, brown rice, or any other whole grain. Mutti makes an excellent tomato vinegar; find it online or substitute a good-quality sherry vinegar.

Featured in: “Eating Your Greens Is Easy with These Lovely, Leafy Kale Recipes.”

Yield: 4

Time: 30 minutes

1 cup dried pearled couscous
8 oz. halloumi cheese, cut into ½-in. pieces (1¼ cups)
¼ cup coarsely chopped roasted almonds
½ cup Italian breadcrumbs
½ cup za’atar
½ cup tomato vinegar
½ cup olive oil, divided
½ tsp. kosher salt
1 large bunch lacinato kale, stems removed, leaves washed, dried, and finely chopped.

Instructions

In a small pot set over medium heat, bring 1½ cups of water to a boil. Stir in the couscous, then turn the heat down to maintain a simmer, cover, and cook, stirring occasionally, until the couscous is tender and the water has almost fully absorbed, about 8 minutes. Remove from heat, fluff with a fork, and set aside.
To a small skillet over low heat, add 2 tablespoons of the olive oil, the breadcrumbs, and the za’atar. Cook, stirring frequently, until the crumbs are golden brown, fragrant, and toasty, about 7 minutes. Transfer to a small bowl and set aside. Return the skillet to the stove and set over medium-high heat. Line a large plate with paper towels and set it by the stove. Add 1 tablespoon of olive oil, and, working in batches to avoid crowding the pan, add the halloumi, and cook, turning occasionally, until the cheese is lightly browned all over, about 5 minutes per batch. Using a slotted spoon, transfer the halloumi to the lined plate.
In a large bowl, whisk together the vinegar, salt, and the remaining olive oil. Add the kale, toss well to coat, then, using your hands, lightly massage the dressing into the greens to soften. Toss in the almonds, and the reserved couscous and halloumi. Garnish the couscous kale salad with the reserved breadcrumbs and serve at room temperature.

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Crispy Salmon Salad Bowl with Walnuts, Parmesan, and Lemon Vinaigrette

Benjamin Kemper — Wed, 25 Jan 2023 17:18:46 +0000

Photography by Belle Morizio

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

It’s January again, which means the armchair nutritionists are back on their BS, dictating what we should and shouldn’t eat. But as someone who feels decidedly unwell every time the word “wellness” appears next to a recipe, this year I’m blocking out the noise and doing what works for me: eating more salad.

The salad I can’t get enough of lately is this crispy salmon salad bowl recipe with lemon vinaigrette. It’s a textural wonder: you’ve got the crispy corners of the salmon, the creamy dressing, the chewy dried cranberries, the crunchy walnuts… And everything winds up in one big bowl, with the bronzed salmon fillets draped elegantly over the cool romaine. Call it health food or call it self-care—or just call it dinner.

Yield: 4

Time: 35 minutes

4 skin-on center-cut salmon fillets (6–8 oz. each)
Kosher salt and freshly ground black pepper
1½ tsp. finely grated lemon zest
3 Tbsp. fresh lemon juice
1½ tsp. Dijon mustard
1½ tsp. maple syrup or honey
2 tsp. mayonnaise
1 small garlic clove, very finely chopped
½ cup extra-virgin olive oil
1½ cups coarsely chopped toasted walnuts
¾ cup shaved Parmigiano-Reggiano
½ cup dried cranberries
2 large romaine lettuce hearts, washed, dried, and torn into 1½-in. pieces (10 cups)
Lemon wedges, for serving

Instructions

Generously salt the salmon on all sides and set aside at room temperature for 15 minutes, then use paper towels to pat dry. Season liberally with black pepper.
Meanwhile, in a large salad bowl, whisk together the lemon zest, lemon juice, mustard, maple syrup, mayonnaise, garlic, and ¼ teaspoon of salt. (The mayonnaise helps emulsify the dressing.) Whisking continuously, very gradually dribble in the oil (do not allow the oil to pool) to make a sheeny and creamy sauce. Set aside.
In a cold large nonstick skillet, place the salmon skin-side down and season with black pepper to taste. Turn the heat to medium-high and cook undisturbed until the fat has mostly rendered, the bottom edges are opaque, and the skin is golden brown, 6–8 minutes.
Using tongs, rotate the fillets a quarter turn onto their sides (balancing with a spatula if needed) and cook until light golden, 1–2 minutes, then flip to brown the opposite side, about 2 minutes more. Turn the fillets skin-side up and cook until translucent in the center when pierced with a paring knife, about 4 minutes more. Remove from the heat.
Working quickly, to the salad bowl add the walnuts, Parmigiano, cranberries, romaine, and black pepper to taste and toss to combine. Divide among four bowls, then drape with the salmon and serve with lemon wedges.

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Yu Sheng (Prosperity Toss Salad)

Alex Au-Yeung — Fri, 20 Jan 2023 22:24:00 +0000

Photography by Kimberly Park

In Malaysia and Singapore, the Lunar New Year celebration isn’t complete without a big platter of yu sheng, or yee sang, also known as prosperity toss salad. The dish’s Chinese name translates literally as “raw fish”, which refers to the recipe’s featured ingredient. Fish is a holiday must-have because the Chinese word for fish is a homophone for abundance, or surplus. And that isn’t the only ingredient traditionally included for its auspicious meaning. Alex Au-Yeung, the chef and owner of Phat Eatery in Katy, Texas, includes sweet chile sauce, representing strong and affectionate bonds among loved ones; ginger, symbolizing health and longevity; and crispy fried wonton strips, denoting wealth and prosperity. True to the eclectic cuisines of Malaysia and Singapore, Au-Yeung’s recipe also draws inspiration from throughout Asia and includes ingredients like Japanese-style seaweed salad. During the Lunar New Year dinner, friends and family grab chopsticks and gather around the table to collectively toss this salad together. It’s said that the higher it’s tossed, the more good fortune the new year will bring.

To make the wonton strips, Au-Yeung recommends slicing and deep-frying them at home, or buying them premade at your local Asian grocer.

Featured in: “Welcome to America’s Most Underrated Food Destination, Where Lunar New Year Is for Everyone,” by Megan Zhang.

Yield: 4

Time: 5 minutes

1 cup red cabbage, shredded
½ cup shredded carrots
6 oz. sashimi-grade salmon or smoked salmon, thinly sliced
1 cup fried wonton strips
½ cup pomelo, peeled and diced
¼ cup pickled ginger, thinly sliced
¼ cup pickled radish
¼ cup Japanese-style seaweed salad
¼ cup sweet chile sauce
2 Tbsp. toasted sesame oil
½ Tbsp. sesame seeds
⅛ tsp. finely ground white pepper

Instructions

In the center of a large platter, arrange the cabbage in a mound, then place the carrots in a smaller mound on top. Top with the salmon, arranging the slices in a circle. Place the wonton strips, pomelo, pickled ginger, pickled radish, and seaweed salad in smaller individual mounds around the cabbage.
At the table, drizzle the sweet chile sauce in a circular motion over the entire salad. Repeat with the sesame oil. Sprinkle with sesame seeds and white pepper. Give everyone at the table a pair of chopsticks, and toss the salad together. Serve immediately.

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Stilton, Pear, and Walnut Salad

Ben Mervis — Fri, 23 Dec 2022 13:28:46 +0000

Photography by Sam A. Harris; Food Styling by Rosie MacKean

Stilton cheese, paired with ripe pears, crunchy walnuts, and delicate bitter greens, is a beloved English combination, and for good reason. Dressed with a gentle mustard vinaigrette, the ingredients create a pleasing medley of flavors and textures. The dressing recipe makes more than you need for one salad, but it keeps well for up to a month in the fridge and works nicely with any simple leafy greens. If you can find it, seek out Colton-Bassett Stilton, which is widely available from fine cheese shops, or online from Murray’s Cheese. If unavailable, another crumbly blue cheese (such as Roquefort or Danish blue) is a suitable substitute.

This recipe is adapted from The British Cookbook, by Ben Mervis (Phaidon, 2022).

Yield: 4

Time: 20 minutes

Ingredients

For the mustard dressing:

1 Tbsp. plus 1 tsp. white wine vinegar or cider vinegar
1–2 tsp. Dijon mustard
Kosher salt
3 Tbsp. vegetable oil

For the salad:

¾ cup (3½ oz.) walnuts
1–2 ripe pears
3½ oz. mixed salad leaves
5 oz. Stilton cheese
Mustard dressing (from above)

Instructions

Make the mustard dressing: To a small food processor, add the vinegar, mustard, and a big pinch of salt and blend to combine. With the motor running, slowly drizzle in the oil until the dressing is creamy, smooth, and thick. (If necessary, add a few drops of very cold water to help the ingredients emulsify.) Set aside.
Preheat the oven to 325°F.
Line a large baking sheet with parchment paper and spread the walnuts out onto it. Bake, stirring occasionally, until the nuts are very lightly toasted, 8–10 minutes. Set aside to cool to room temperature.
Meanwhile, very thinly slice the pears, then add them to a large salad bowl. Add the greens, and crumble in the Stilton. Lightly crush the cooled toasted walnuts by hand, then add them to the bowl. Drizzle in 2–3 tablespoons of the dressing and toss the salad gently, adding more dressing as needed to lightly coat the ingredients. Serve immediately, with more dressing on the side for drizzling.

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Fuyu Persimmons with Spinach, Burrata, and Cranberries

Kat Craddock — Wed, 23 Nov 2022 17:08:42 +0000

Photography by Kat Craddock

I developed the sesame-cashew crunch in this persimmon salad recipe while working on a cookbook project exploring the connection between food and sleep. Turns out sesame seeds and cashews are loaded with the sleep-regulating amino acid, tryptophan! I like to sprinkle a bit of the crunchy mixture over sweet-and-savory dishes like roasted root vegetables, grain bowls, and this colorful autumn salad. Be sure to seek out the squat, tomato-shaped Fuyu persimmons which are honey-sweet and crisp when firm to the touch. (Oblong Hachiya persimmons are extremely astringent when firm and must be ripened to a soft, almost custardy consistency before eating. Save those for another use.)

Yield: 4

Time: 35 minutes

Ingredients

Sesame-Cashew Crunch

1⅓ cup finely chopped cashews
⅔ cup sesame seeds
¼ cup oat bran
½ cup honey
1 Tbsp. extra-virgin olive oil
1 tsp. sesame oil
½ tsp. flaky sea salt

For the salad:

⅓ cup dried cranberries
1 small shallot, finely chopped
3 Tbsp. sherry vinegar
Kosher salt and freshly ground black pepper
4 cup baby spinach
3 medium Fuyu persimmons (1 lb.), stemmed and cut into thin wedges
¼ cup extra-virgin olive oil
One 4-oz. burrata or fresh mozzarella ball
⅓ cup sesame-cashew crunch (from above)
½ tsp. ground sumac (optional)

Instructions

Make the sesame-cashew crunch: Preheat the oven to 350°F. Line a large, rimmed baking sheet with parchment paper or foil.
To a large bowl, add the cashews, sesame seeds, and oat bran and toss to combine. To a large pot over medium heat, add the honey and oils and cook, swirling occasionally, until the liquid is hot. Remove from the heat, then pour over the cashew mixture and stir to combine. Turn the cashew mixture out onto the prepared baking sheet and spread into an even layer, sprinkle with salt, then transfer to the oven and bake, using a fork to occasionally stir and fluff, until the nuts and seeds turn a deep golden brown 15–20 minutes. (The mixture will still seem sticky and wet, but it will crisp up as it cools.) Set aside to cool to room temperature, then use immediately or transfer to an airtight jar and store at room temperature for up to 1 month.
Assemble the salad: In a small bowl, cover the cranberries with enough hot water to cover. Set aside to soften for a few minutes while you assemble the rest of the salad.
To a second small bowl, add the shallot, vinegar, and a pinch each of salt and black pepper.
Arrange the spinach and persimmon slices on a large platter. Drizzle with the shallot-vinegar mixture and olive oil, then tear the burrata into bite-sized pieces over the salad. Drain the cranberries (discarding the soaking liquid), and sprinkle them over the salad. Top with the sesame-cashew crunch and ground sumac (if using), and serve immediately.

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Keep Your Thanksgiving Spread Fresh with Our Favorite Fall Salad Recipes

SAVEUR Editors — Mon, 18 Mar 2019 22:36:29 +0000

Photography by Ryan Liebe

If you think the Thanksgiving side-dish game ends at stuffing and mashed potatoes, think again. A refreshing fall salad can bring much-needed lightness to the otherwise carb-laden holiday meal. Bright and sunny Italian citrus—studded with briny olives and the crunch of pistachios—shines so very brightly alongside roasted turkey. Swapping out the bird this year for a redder roast? Bitter greens like arugula, watercress, radicchio, and chicory are at their loveliest when paired with rich, rare beef or venison. And sturdier salads, like those featuring beans, grains, and raw or roasted root vegetables, are make-ahead marvels perfect for tucking in the fridge ahead of time or for toting along to pot-luck-style Friendsgiving feasts. Whatever your holiday plans this year, these excellent fall salad recipes will bring all the freshness to the table you and your guests need.

Root Vegetable and Quinoa Salad with Pickled Sunchokes

Red quinoa, which is similar in flavor and texture to the more common white variety, adds pretty autumn color to this warm and hearty root vegetable salad. Get the recipe >

Shredded Collard Green Salad With Roasted Sweet Potatoes

The flavor of raw collard greens combines perfectly with tender roasted sweet potatoes and tangy, rich goat cheese in this hearty starter from chef Pierre Thiam. Get the recipe >

Autumn Panzanella Salad

Crispy pancetta, peppery arugula, and sweet sautéed shallots give a fall spin to the classic Italian bread salad. Get the recipe >

Canned Tomato Panzanella

Good quality preserved tomatoes extend panzanella season well into the winter in Camilla Wynne’s flavorful take on this hearty Italian dish. Get the recipe >

Arugula and Cashew Pesto Salad

In Swedish home cook Asa Johanson’s recipe, a chunky cashew pesto made with sharp, pungent Västerbotten cheese is tossed with chopped arugula to yield an unctuous salad with a robust umami flavor. Get the recipe >

Arugula, Radicchio, and Fennel Salad

Walnuts and Parmesan add richness to this crunchy salad from The Yellow Table‘s Anna Watson Carl. Get the recipe >

German Potato Salad

Not a fan of mayo? Then this vinegary German potato salad recipe is for you. While some versions of the classic recipe call for first sautéing onions in bacon fat, we prefer them left raw so that their gentle crunch and allium heat retains a bit of pop against the fatty smoked pork and starchy potatoes. Get the recipe >

Winter Citrus Salad with Pistachio-Castelvetrano Olive Relish

This salad is adapted from one served at Brooklyn’s beloved and now-shuttered Franny’s. Peak winter citrus is paired with a savory relish of toasted pistachios, Castelvetrano olives, parsley, shallot, and hot pickled peppers. Get the recipe >

Fennel and Citrus Salad with Charred Squid

Four types of citrus enliven shaved fennel and charred squid in this bright and sunny winter salad. Get the recipe >

Homemade Crème Fraîche and Preserved Lemon Salad Dressing

Salty-bright preserved lemon and rich cultured cream offset gently peppery arugula in this pretty, simple side salad. Get the recipe >

Three-Beet Salad

In this bold vegetable dish, roasted, pickled, and raw beets tangle with a creamy orange-yogurt dressing. Combine the ingredients just before serving to keep the red and yellow beets from staining each other. Get the recipe >

Apple Kale Salad

Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad from chef Cara Stadler of Tao Yuan in Brunswick, Maine. Get the recipe >

Sprouts, Kohlrabi, and Beet Salad with Herbed Crème Fraîche Dressing

Hearty winter beets, kohlrabi, and heirloom radishes are lightened with sprouted lentils, mung beans, and sunflower seeds in this earthy salad from Jessica Koslow. Get the recipe >

Cannellini Bean Salad with Radicchio and Celery

A bean salad can be a beautiful thing, particularly when dressed with a brightening vinaigrette. For this winter version, radicchio and celery add crunch and texture. Get the recipe >

Shaved Cauliflower and Radicchio Salad

Aleppo pepper, raisins, and raw cauliflower marry in this crunchy fall dish. Get the recipe >

Shaved Radish Salad with Sunflower Seeds and Ricotta Salata

Generous dressing and lots of added texture elevates the humble crunchy root to new limits in chef and writer Fatima Khawaja’s simple recipe. Get the recipe >

Watercress with Spicy Chile and Sesame Vinaigrette

Peppery greens and nutty sesame seeds are enlivened with earthy gochugaru flakes and an easy lemon vinaigrette in this simple cold-weather salad. Get the recipe >

Chicory and Herb Salad with Apple, Pomegranate, and Creamy Miso Dressing

Sweet-tart fall fruit and a generous handful of fresh herbs perk up bitter winter chicory for a refreshing fall side dish. Get the recipe >

The post Keep Your Thanksgiving Spread Fresh with Our Favorite Fall Salad Recipes appeared first on Saveur.

Roasted Heart of Palm with Romesco Sauce

Megan Zhang — Fri, 07 Oct 2022 14:58:29 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

“Heart of palm is one of the most beautiful ingredients,” says chef Dominique Oudin. I’d never tried the delicate white vegetable—harvested from the inner core of certain palm tree varieties—in its fresh form until my most recent visit to Colombia, where the ingredient appears in many dishes. Oudin’s preparation, which he serves on the tasting menu of Sofitel Legend Santa Clara’s Restaurante 1621 (an establishment in Cartagena that marries French techniques with local Colombian ingredients), stuck with me in particular. The thinly sliced heart of palm was coated in a bit of cashew-and-almond cream, served with a dollop of peppery romesco sauce on the side. The tender vegetable’s fresh, grassy flavor made it a perfect canvas for the nutty cream and the zippy, smoky romesco.

When Oudin cooks with the tropical plant, “I don’t want to change the flavor too much,” he explains. He prefers to allow the ingredient’s clean, delicate taste to shine through. “It’s something very special because we can’t find it everywhere in the world,” Oudin adds. Much of the world’s heart of palm is cultivated in Central and South America and Southeast Asia, where the ingredient is part of many cultures’ culinary traditions.

Before going to Colombia, I’d only ever tasted the canned or jarred versions of heart of palm. The fresh variety has a more toothsome texture than the processed stuff, and a more pronounced flavor. Once I returned home, I knew I wanted to try cooking it myself—starting with a riff on Oudin’s dish. Since unsustainable harvesting practices can be detrimental to palm trees, when buying fresh or frozen hearts, it’s important to shop from a producer that sticks to regenerative techniques (Puna Gardens is a good online source that sells the hearts cleaned and ready to use).

When my order arrived in the mail, I sliced the fresh vegetable into sticks, followed Oudin’s en papillote roasting technique, and replaced his cashew-almond cream with a simple sprinkle of toasted nuts. And of course, I had to whip up this classic romesco sauce recipe from SAVEUR’s archives.

Featured in “This Underrated Tropical Ingredient Is About to Be Your New Favorite Meat Replacement,” by Megan Zhang.

Yield: 2

Time: 1 hour 30 minutes

Ingredients

For the romesco sauce:

2 large red bell peppers (1 lb.)
3 garlic cloves, unpeeled
1 cup blanched almonds
2 Tbsp. extra-virgin olive oil
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
¼ tsp. crushed red chile flakes
¼ tsp. smoked paprika
Kosher salt and freshly ground black pepper

For the heart of palm:

1 lb. fresh heart of palm, cut into ½-in.-by-4-in. batons
1 Tbsp. olive oil
1½ tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper
1 Tbsp. almonds, toasted and coarsely crushed

Instructions

Make the romesco sauce: Preheat the broiler, and line a baking sheet with aluminum foil. Place the bell peppers and garlic on the lined baking sheet and broil, turning as needed, until the vegetables are blistered all over, 4–8 minutes for the garlic, and 10–15 minutes for the peppers. Transfer the broiled ingredients to a heatproof bowl, cover tightly with plastic wrap, and set aside to steam until cool enough to handle, about 20 minutes.
Gently rub the peppers to remove their skins, then remove and discard the stems and seeds; peel the garlic cloves. To a blender, add the roasted vegetables, almonds, olive oil, tomato paste, vinegar, chile flakes, paprika, and ½ cup water. Purée until smooth, then scrape the sauce into a bowl, season with salt and black pepper to taste, cover, and refrigerate until ready to use. (If making the sauce ahead of time, romesco keeps well in an airtight container in the fridge for up to 3 days.)
Roast the heart of palm: Preheat the oven to 375°F. Line a large baking sheet with aluminum foil and set aside.
In a large bowl, toss the hearts with the olive oil and thyme. Season lightly with salt and black pepper; toss to combine. Line a large baking sheet with aluminum foil and arrange the hearts neatly in the center of the sheet. Fold the corners of the foil inward to wrap and seal the hearts in a tight pouch. Transfer to the oven and roast until the hearts are tender when pierced with a fork, about 20 minutes.
Cool the heart of palm slightly before unwrapping, then transfer them to a platter, sprinkle with crushed almonds, and serve warm with the reserved romesco sauce on the side.

The post Roasted Heart of Palm with Romesco Sauce appeared first on Saveur.

Melty Pan-Fried Eggplant with Yogurt, Mint, and Sumac

Fatima Khawaja — Thu, 06 Oct 2022 20:55:29 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

Welcome to SAVEUR’s column on making the most of local produce according to chef and recipe developer Fatima Khawaja. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

Confession time: I’ve never really cared for eggplant, unless it was breaded and deep fried, but recently I found another way to love the berry (yes, it’s a fruit). I salt it, coat it in spices, then shallow-fry it until soft, before topping the whole thing off with a dollop of yogurt and scattered mint leaves and sumac.

Large globe eggplants can be bitter, a problem easily mitigated by peeling the skin, salting the flesh ahead of time, or both. Smaller globes, dainty “fairy tail” varieties, and slender Japanese eggplants, if you can find them, are sweeter and don’t require any such prepwork.

All eggplant types take wonderfully to this recipe and countless others from our archive including this vegetarian gratin that will transport you to France. But don’t miss out on the classic combination of eggplant and yogurt in my flavor-packed weeknight favorite.

Yield: 4

Time: 45 minutes

1 large globe eggplant (1½ lbs.), cut into ½-in. rounds
Kosher salt
Vegetable oil
1 small red onion, finely chopped (¾ cup)
1 tsp. finely chopped garlic
1 tsp. finely chopped peeled fresh ginger
2 cup plain full-fat yogurt
2 tsp. lemon juice
1 tsp. finely grated lemon zest
1 tsp. ground cumin
½ tsp. ground coriander
½ tsp. ground turmeric
Chopped mint leaves, ground sumac, and garam masala, for garnish

Instructions

Fit a wire rack into a large rimmed baking sheet. Season the eggplant slices generously on both sides with salt and arrange in an even layer on the rack. Set aside and allow the eggplant to drain, about 15 minutes.
Meanwhile, to a large skillet set over medium heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion, garlic, and ginger and cook, stirring occasionally, until the onions are translucent and softened slightly, 7–10 minutes. Transfer to a medium bowl and set aside to cool slightly, about 10 minutes. (Wipe the skillet clean and return it to the stove.) Whisk the yogurt, and the lemon juice and zest into the onion mixture. If necessary, stir in 2–3 tablespoons of water to loosen the sauce to a spoonable consistency. Season with salt to taste, and set aside.
In a small bowl, stir together the cumin, coriander, and turmeric. Using paper towels, pat the eggplant dry, then sprinkle both sides of the eggplant slices evenly with the spice mixture. (Move the rack and baking sheet near the stove.)
To the empty skillet, add vegetable oil to a depth of ½ inch and turn the heat to medium-high. When the oil is hot and shimmering, fry the eggplant in batches, turning once, until golden brown on both sides, 6–8 minutes. Transfer the fried slices to the rack and keep warm while you continue cooking the rest of the eggplant.
Spread the reserved yogurt mixture over a large platter. Fan the eggplant slices over the yogurt, then sprinkle with mint, sumac, and garam masala to taste. Serve warm or at room temperature.

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