The Cook's Illustrated Cookbook by The Editors at America's Test Kitchen Page A
Book: The Cook's Illustrated Cookbook by The Editors at America's Test Kitchen
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arugula
3
ounces feta cheese, crumbled (³⁄ 4 cup)
1. FOR THE SUGARED PISTACHIOS: Line 8-inch square baking pan with parchment paper. Adjust oven rack to middle position and heat oven to 325 degrees. Toss pistachios with egg white in small bowl. Using slotted spoon, transfer nuts to prepared baking pan; discard excess egg white. Add sugar and stir until nuts are completely coated. Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes. Transfer nuts to plate in single layer and let cool.
2. FOR THE SALAD: Peel oranges, cut them into segments, then halve segments and drain to remove excess juice. Whisk oil, lemon juice, marmalade, shallot, mint, ¹⁄ 4 teaspoon salt, and ¹⁄ 8 teaspoon pepper in large bowl. Add arugula and oranges; toss and season with salt and pepper to taste. Divide salad among individual plates; top each with portion of feta and sugared pistachios. Serve immediately.
ARUGULA SALAD WITH PEAR, ALMONDS, GOAT CHEESE, AND APRICOTS
SERVES 6
Honey can be substituted for the apricot jam.
3
tablespoons white wine vinegar
1
tablespoon apricot jam
¹⁄ 2
cup dried apricots, chopped into ¹⁄ 4 -inch pieces
3
tablespoons extra-virgin olive oil
1
small shallot, minced
¹⁄ 4
small red onion, sliced very thin
Salt and pepper
5
ounces (5 cups) baby arugula
1
pear, halved, cored, and sliced into ¹⁄ 4 -inch-thick slices
¹⁄ 3
cup sliced almonds, toasted
3
ounces goat cheese, crumbled (³⁄ 4 cup)
1. Whisk vinegar and jam in medium microwave-safe bowl; stir in apricots. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until apricots are plump, 30 seconds to 1 minute. Whisk in oil, shallot, onion, ¹⁄ 4 teaspoon salt, and ¹⁄ 8 teaspoon pepper; toss to combine. Let cool to room temperature.
2. Toss arugula, pear, and vinaigrette in large bowl; season with salt and pepper to taste. Divide salad among individual plates; top each with portion of almonds and goat cheese. Serve immediately.
TEST KITCHEN TIP NO. 9 CLEANING SALAD GREENS
The first step in making any salad is cleaning the greens. Nothing ruins a salad faster than gritty leaves. Our favorite way to wash small amounts of lettuce is in the bowl of a salad spinner; larger amounts require a sink. Make sure there is ample room to swish the leaves around with your hands to rid them of dirt and sand. The dirt will loosen and sink to the bottom. Exceptionally dirty leaves (spinach and arugula often fall into this category) may take at least two changes of water. Do not run water directly from the faucet onto the greens, as the force of the water can bruise them. When you are satisfied that the leaves are grit-free, spin them dry in a salad spinner. Placing your salad spinner in the corner of the sink and pushing it down and against the walls increases your leverage by stabilizing the spinner. Greens must be quite dry; otherwise, the vinaigrette will slide off and taste diluted.
ROQUEFORT SALAD
WHY THIS RECIPE WORKS
The intensity, complexity, and sophistication of blue cheese can overwhelm the flavors of an otherwise mild and subdued salad. We found that the blue cheese really shined in this salad when partnered with sweet, tart, bitter, and crunchy ingredients. As for the base of the salad, greens like bitter radicchio and peppery arugula mixed with milder lettuces provided the perfect contrast to the rich, sharp cheese. A good shot of vinegar gave necessary tartness to the dressing, and a spoonful of honey performed double duty, tempering the acidity of the vinegar and highlighting the saltiness of the cheese.
SALAD WITH APPLE, CELERY, HAZELNUTS, AND ROQUEFORT
SERVES 6
This salad features rich, creamy Roquefort. If you prefer to use a very mild and mellow blue cheese, we recommend Danish blue; if you prefer a sharp and piquant one, try Stilton. To remove the skins from the hazelnuts, rub the hot toasted nuts in a clean kitchen towel. Blanched slivered almonds can be
3
ounces feta cheese, crumbled (³⁄ 4 cup)
1. FOR THE SUGARED PISTACHIOS: Line 8-inch square baking pan with parchment paper. Adjust oven rack to middle position and heat oven to 325 degrees. Toss pistachios with egg white in small bowl. Using slotted spoon, transfer nuts to prepared baking pan; discard excess egg white. Add sugar and stir until nuts are completely coated. Bake, stirring mixture every 5 to 10 minutes, until coating turns nutty brown, 25 to 30 minutes. Transfer nuts to plate in single layer and let cool.
2. FOR THE SALAD: Peel oranges, cut them into segments, then halve segments and drain to remove excess juice. Whisk oil, lemon juice, marmalade, shallot, mint, ¹⁄ 4 teaspoon salt, and ¹⁄ 8 teaspoon pepper in large bowl. Add arugula and oranges; toss and season with salt and pepper to taste. Divide salad among individual plates; top each with portion of feta and sugared pistachios. Serve immediately.
ARUGULA SALAD WITH PEAR, ALMONDS, GOAT CHEESE, AND APRICOTS
SERVES 6
Honey can be substituted for the apricot jam.
3
tablespoons white wine vinegar
1
tablespoon apricot jam
¹⁄ 2
cup dried apricots, chopped into ¹⁄ 4 -inch pieces
3
tablespoons extra-virgin olive oil
1
small shallot, minced
¹⁄ 4
small red onion, sliced very thin
Salt and pepper
5
ounces (5 cups) baby arugula
1
pear, halved, cored, and sliced into ¹⁄ 4 -inch-thick slices
¹⁄ 3
cup sliced almonds, toasted
3
ounces goat cheese, crumbled (³⁄ 4 cup)
1. Whisk vinegar and jam in medium microwave-safe bowl; stir in apricots. Cover with plastic wrap, cut several steam vents in plastic, and microwave on high until apricots are plump, 30 seconds to 1 minute. Whisk in oil, shallot, onion, ¹⁄ 4 teaspoon salt, and ¹⁄ 8 teaspoon pepper; toss to combine. Let cool to room temperature.
2. Toss arugula, pear, and vinaigrette in large bowl; season with salt and pepper to taste. Divide salad among individual plates; top each with portion of almonds and goat cheese. Serve immediately.
TEST KITCHEN TIP NO. 9 CLEANING SALAD GREENS
The first step in making any salad is cleaning the greens. Nothing ruins a salad faster than gritty leaves. Our favorite way to wash small amounts of lettuce is in the bowl of a salad spinner; larger amounts require a sink. Make sure there is ample room to swish the leaves around with your hands to rid them of dirt and sand. The dirt will loosen and sink to the bottom. Exceptionally dirty leaves (spinach and arugula often fall into this category) may take at least two changes of water. Do not run water directly from the faucet onto the greens, as the force of the water can bruise them. When you are satisfied that the leaves are grit-free, spin them dry in a salad spinner. Placing your salad spinner in the corner of the sink and pushing it down and against the walls increases your leverage by stabilizing the spinner. Greens must be quite dry; otherwise, the vinaigrette will slide off and taste diluted.
ROQUEFORT SALAD
WHY THIS RECIPE WORKS
The intensity, complexity, and sophistication of blue cheese can overwhelm the flavors of an otherwise mild and subdued salad. We found that the blue cheese really shined in this salad when partnered with sweet, tart, bitter, and crunchy ingredients. As for the base of the salad, greens like bitter radicchio and peppery arugula mixed with milder lettuces provided the perfect contrast to the rich, sharp cheese. A good shot of vinegar gave necessary tartness to the dressing, and a spoonful of honey performed double duty, tempering the acidity of the vinegar and highlighting the saltiness of the cheese.
SALAD WITH APPLE, CELERY, HAZELNUTS, AND ROQUEFORT
SERVES 6
This salad features rich, creamy Roquefort. If you prefer to use a very mild and mellow blue cheese, we recommend Danish blue; if you prefer a sharp and piquant one, try Stilton. To remove the skins from the hazelnuts, rub the hot toasted nuts in a clean kitchen towel. Blanched slivered almonds can be
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