Mimosa Salad with Wild Garlic and Kalamata Olives: Rory O’Connell

rory salad rte 7516

“I make this salad all year round, varying the salad content according to the seasons and availability but I like it best of all in spring” says Rory.

Rory says: “Mixed organic leaves are the most obvious option but the salad works very well with just crispy watercress or chicory leaves. Wild garlic leaves are a great addition in spring as are the pretty white garlic flowers. As always choose the best quality oil and vinegar and measure accurately to ensure a correct balance of acidity in the dressing.

“Free-range eggs, hard boiled and yolks sieved are what create the mimosa effect here and hence the use of the word in the recipe title.

“I like to use fat and fleshy Kalamata olives which stone and chop easily. Be careful when assembling the salad to get the balance of ingredients correct. Remember this is a salad, so it is a selection of leaves which are lightly garnished with the other ingredients. Too much egg will make the salad seem too heavy, too much olive will overpower and equally too much parmesan will be too rich. The ingredients should tickle one another as you eat them giving an overall effect of lightness gilded with a few precious extras.”

Tips:

  • A selection of spring salad greens or a specific leaf like watercress or chicory can be used here.
  • Try and get free-range or organic eggs.
  • Large fleshy olives like Kalamata are perfect here. To stone an olive, place one at a time on a chopping board and press with the back of a chopping knife to press out the stone. Otherwise use an olive stoner if you have one.
  • Using a swivel headed vegetable peeler, shave the parmesan thinly off a larger piece straight on to the salads. Don’t worry if the parmesan breaks up a little and certainly perfect curls are of no advantage here, in fact perfect curls of parmesan can indicate an immature cheese.
  • Much of what is sold as balsamic vinegar is of poor quality, so search out a quality vinegar and if in doubt about the quality, replace it in the recipe with lemon juice of a good sherry vinegar.

Ingredients:

  • 4 hand-fulls of organic mixed leaves: watercress, wild garlic, butterhead, chicory leaves, chervil sprigs, coarsely chopped spring chives, basically whatever is at its freshest and best
  • 2 eggs
  • 16 fat Kalamata olives
  • 12 thin parmesan shavings or pieces

Dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons sunflower oil
  • 1 tablespoon balsamic vinegar
  • 1 small clove of garlic, peeled and finely crushed
  • pinch of salt and pepper

Method:

  1. Hard boil the eggs by lowering them gently into a saucepan of boiling, salted water and cooking them at a boil for exactly 10 minutes. If you don’t want the yolk completely hard, cook for 9 minutes. The salt in the water seasons the egg and will help to coagulate any white that might seep out of a crack in the shell, hence less leakage.
  2. Remove from the saucepan immediately and cool under a cold running tap. Remove the shell and cut the hard boiled eggs in half.
  3. Chop the white finely.
  4. Pass the yolk through a sieve, using the back of a soup spoon to push the egg through to achieve a mimosa type effect. Keep the chopped white and sieved yolk separate.
  5. Stone the olives by gently squashing them on a chopping board with the back of a chopping knife and removing the stones.
  6. Chop the olive flesh finely and reserve.
  7. Mix the ingredients for the dressing together, taste and correct seasoning.

To assemble the salad:

  1. Place the leaves in a large bowl and dress with just enough dressing to make the leaves glisten.
  2. On four large plates, first place a wide broken circle of the chopped olive on each plate.
  3. Divide and spread the egg white in the centre of the circles of olive.
  4. Place the leaves in a light pile on top of the egg white.
  5. Gently, place 3 parmesan shavings or pieces on each salad. Finally sprinkle the egg yolk “mimosa” on each salad.
  6. Serve immediately.

http://www.rte.ie/lifestyle/food/recipes/2016/0505/786264-spring-mimosa-salad/

Dairygold Garlic Bread

garlic-bread

Ingredients

  • 1 baguette (anything from fresh to 2 days old)
  • 6 tablespoons of Dairygold
  • 3 cloves of garlic
  • 1 handful chopped parsley
  • 25g Parmesan cheese (optional)

Instructions

First, preheat your oven to 180°C/350°F/Gas Mk 4.

Scoop the Dairygold into a medium-sized mixing bowl. Add the chopped parsley.

Using a garlic press, squeeze the garlic cloves into the bowl.

If you fancy adding a “secret ingredient” (to be guarded ferociously, no matter how hard anyone begs), add 25g or so of grated Parmesan cheese to the mix.

Stir the ingredients together until they’re well combined and spreadable.

Next, take your bread. Cut slices into it about an inch apart. IMPORTANT: Don’t cut the whole way through!

Spread your garlic Dairygold mixture evenly between each cut in the bread. If you like, spread some on top too.

Wrap the bread in tinfoil and pop it into your preheated oven, cut side up.

Bake for 15 minutes. TIP: If you like your garlic bread extra crunchy, open the tinfoil for the last 5 minutes of baking.

http://www.yourdairygold.ie/food-made-better/garlic-bread.aspx

Rachel’s Fresh pasta ribbons, wild garlic, olive oil and butter

Put a large saucepan of water with salt on a high heat to boil.

Meanwhile, place a wide pan on a high heat, add in the three tablespoons of extra-virgin olive oil and the butter. When the butter is melted and hot, add in the finely sliced garlic cloves and stir for a few seconds until the garlic turns a very light golden. Immediately add the cut wild-garlic leaves, the grated nutmeg, and some salt and freshly ground black pepper to season. Stir over the high heat for a few seconds until the wild-garlic leaves wilt, then take the pan off the heat and set aside.

Put the fresh or dried pasta, whichever you’re using, in the boiling salted water and stir – remove the lid once the water comes to the boil. Fresh pasta will take a couple of minutes to cook; if you’re using dried pasta, it will take longer.

Once the pasta is al dente, drain it, but make sure to reserve about 200ml (7fl oz) of the cooking water (you may not need all of it). Pour 25ml (1fl oz) of the cooking water in to the al dente pasta, stir and set aside.

Now put the wild-garlic mixture back on a high heat, allow it to get hot, then add the pasta to the wide pan – if the pan with the wild garlic is not large enough to take all the pasta, you’ll need to do it the other way round. Now add about 50-75ml (2-3 fl oz) of the reserved cooking water to the pot, just enough to get it a little bit juicy and steamy. Taste for seasoning, adding more salt, freshly ground black pepper or nutmeg if necessary. To serve, tip into a wide, warm serving bowl, and scatter the grated hard cheese on top.

http://www.rachelallen.com/post/fresh-pasta-ribbons-wild-garlic-olive-oil-and-butter