Simply Spring (Part 2)
This article was written by Kristel Matousek and was featured in our March issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.
ARUGULA & RADICCHIO SALAD
Serves 4
- 4 cups arugula
- 1 cup radicchio, rough chopped
- 2 sprigs fresh dill, chopped
- 4 radishes, thinly sliced
- 12 asparagus spears, blanched and chilled
- ½ cup snap pea pods, halved, shelled or both
- 2 tablespoons shaved Parmesan cheese
- 1 pint Raspberry Vinaigrette (recipe to follow), for serving
Raspberry Vinaigrette
- 6 ounces raspberries, fresh or frozen
- 2 tablespoons lemon juice
- ¼ cup (4 fluid ounces) canola or olive oil
- ¼ teaspoon salt
- 1 clove garlic
- 3 tablespoons apple cider vinegar
- ½ cup (4 fluid ounces) honey
- ½ teaspoon Dijon mustard
To make the vinaigrette, combine all the ingredients in a blender and emulsify until smooth in consistency. Pass the mixture through a fine mesh strainer to remove and discard the seeds.
Store vinaigrette in a jar or container with a lid. Although some separation may occur, it can be stored in the refrigerator for up to 2 weeks.
Toss the arugula with the radicchio, fresh dill, and sliced radishes. Top with blanched asparagus spears, pea pods, and shaved Parmesan. Serve with raspberry vinaigrette dressing.
PARMESAN CRUSTED GREEN BEANS
Serves 4
- 1 egg, beaten
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup (2 ounces) finely grated Parmesan cheese
- ½ pound fresh whole green beans, trimmed
- Ranch dressing, for dipping
Preheat oven to 450 degrees F.
Pour the egg into a mixing bowl and season with salt. Combine the garlic and onion powder with the Parmesan cheese and spread over the surface of a large plate. Dredge the green beans in egg then transfer to the plate to coat in Parmesan. Once coated, arrange the green beans in a single layer on a parchment-lined sheet pan. Bake until the Parmesan begins to brown, approximately 5 to 7 minutes.
Serve as a side or an appetizer with ranch dressing for dipping.
STUFFED LAMB ROAST
Serves 8
- 4-pound boneless lamb leg roast
- 4 teaspoons salt
- 2 teaspoons lemon juice
- 2 tablespoons finely chopped parsley leaves
- 2 tablespoons finely chopped mint leaves
- ½ cup finely chopped spinach
- ¼ teaspoon crushed red pepper flakes
- 2 ounces plain goat cheese
- ¼ cup unsalted butter
- 6 cloves garlic, crushed
Preheat the oven to 325 degrees F.
Lay the lamb on a clean flat surface. Season all sides of the meat with salt and lemon juice.
In a bowl, combine the parsley, mint, spinach, and red pepper flakes. Break the goat cheese up into small pearls with your fingers and gently combine with the mixed greens, keeping the pearls intact.
With the lamb roast fat cap facing down, spread the mixed greens over the surface of the lamb. Roll the lamb from end to end to fully enclose the filling. Use butchers’ twine to truss the roast, securing the roast in a cylinder for even roasting.
Add the butter and garlic to a large sauté pan over moderate heat. Place trussed roast into the preheated pan and brown on all sides. Transfer the roast to a roasting pan with a wire rack, the fat cap facing up to naturally baste the meat as it cooks. Place the roast in the oven and bake to an internal temperature of 140 degrees F. Remove the roast from the oven and let rest for at least 20 minutes before cutting.
NOTE: Do not allow the lamb to exceed 140 degrees F when cooking. The carryover temperature brings it up to 145 degrees F—the perfect temp—after removed from the oven.