Couscous Salad, Forbidden Rice with Grilled Brussels Sprouts, and Salade des Cousinades From SALADE: RECIPES FROM THE MARKET TABLE by Pascale Beale

Pascale Beale’s newest book: 216 pages filled with new recipes of delicious salads fresh from the market table, all beautifully photographed. From delicate greens and hearty grains to luscious vegetables and fruit, these bold and innovative combinations of fresh, seasonal ingredients are a mouth-watering celebration of salads.

SaladeBookCoverSalade: Recipes From the Market Table was selected by Omnivore Books for Evan Kleiman’s (KCRW Good Food) list of the best cookbooks of 2014, and has been nominated for The Art of Eating Prize. The first edition sold out in 17 weeks, but fear not, the second edition is here.

Salade: Recipes from the Market Tableis made up of deliciously lovely studies on the salad in its countless forms. Throughout the beautifully photographed pages, Pascale inspires us to think about salads in many ways: as daily rituals, healthy side dishes, or as hearty meals that can feed a crowd.”

—From the Foreword by Tracey Ryder,
Co-founder, Edible Communities

Horizontal RuleOn Saturday, February 21 from 3-4 pm, Pascale Beale appears with Salade: Recipes From the Market Table at Omnivore Books on Food, 3885a Cesar Chavez, San Francisco
Recipes from Salade: Recipes From the Market Table, © Pascale Beale, 2014. Reprinted by permission of Pascale Beale and M27 Editions. Please support Omnivore and your local bookshop.

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CouscousSaladCouscous Salad

Serves 8 people

Thought to have originated in North Africa, couscous—which is made from rolling semolina (the heart of durum wheat) into a fine grain—is one of the traditional dishes of Morocco, Tunisia and Algeria. It’s usually cooked with vegetables and some meat, herbs and a variety of spices. As couscous has become more widely available and easier to prepare, its popularity has spread worldwide.

I like to use couscous in salads and incorporate the herbs, fruits and vegetables I have on hand. If apricots are not in season, you can use dried apricots or peaches instead. You can also use different herbs such as parsley or cilantro.

Couscous is a wonderful picnic food.

  •  3 tablespoons olive oil
  • 2 cups couscous (uncooked)
  • 1 red onion—peeled and thinly sliced
  • 1/3 cup dried cranberries or cherries
  •  Zest of 1 lemon
  • 1 large bunch chives—finely chopped
  • 1/2 cup pistachios—chopped
  • 1 tablespoon red wine vinegar
  •  Coarse sea salt
  • 6 apricots—each cut into 8 pieces
  1. Bring 2 cups salted water and 1 tablespoon olive oil to a boil in a large saucepan. Add the couscous, cover, remove from the heat and let sit for 10 minutes. Remove the lid and fluff the couscous with a fork.
  2. While the couscous is cooking, pour a little olive oil into a medium-sized skillet placed over medium heat. Add the red onion and dried cranberries and sauté until soft and translucent—about 4 minutes. Stir in the chives, pistachios and lemon zest, and cook for 1 minute more. Remove from the heat.
  3. Combine the olive oil and vinegar and a pinch of salt in the bottom of a medium-sized salad bowl. Add the red onion mixture to the vinaigrette and toss to combine. Add the cooked couscous and the chopped apricots. Carefully toss the salad so that the apricots do not get squished.

ForbiddenRice

Forbidden Rice with Grilled Brussels Sprouts

Serves 8 people

 Ah, forbidden rice. Ancient Chinese legend has it that if you were caught eating black rice you would face severe consequences, as this was the food of the Emperor’s court. Thankfully, we can now all partake of this delicious nutty rice without fear of losing our heads. Black rice turns an incredible deep, deep purple color when cooked. It’s packed with antioxidants and anthocyanins, so it’s good for you, but most of all, it’s really rather delicious.

About Brussels sprouts: When I lived in London, there was a Scottish woman who lived in the ground-floor flat beneath ours. She “killed” vegetables on an almost daily basis, literally boiling them to death for hours on end, voiding them of any nutritional value at all. The worst days were when she cooked cabbage or Brussels sprouts. The extraordinary smell of rotting socks would hit you like a mallet as soon as you walked in the door; the offending aromas would penetrate every floor of the house. I did not eat Brussels sprouts for a very long time.

I promise that these are a far cry from any childhood horror. For those of you who still cannot eat (or bear the thought of) Brussels sprouts, you can make this salad with grilled zucchini or grilled corn. I won’t hold it against you.

  • 1 lb black rice (forbidden rice)—rinsed in cold water
  •  3 cups water
  •  1 1/2 lbs Brussels sprouts
  •  Zest and juice of 2 lemons
  • 3 tablespoons olive oil
  • Sea salt and black pepper
  • 1 bunch chives—thinly sliced
  • 1 bunch spring onions—ends trimmed and then stalks thinly sliced
  1. Place the rice and water into a large saucepan placed over high heat. Add a pinch of salt and bring to a boil. As soon as the water boils, cover and reduce to a simmer. Cook for approximately 25 minutes or until the rice is tender and the water has been absorbed.
  2.  While the rice is cooking, prepare the Brussels sprouts. Bring a large saucepan of water to a boil. Pop the sprouts in the water and cook for 2 minutes. Drain the sprouts. When cool enough to handle, halve them. Place the cut sprouts into a bowl and drizzle with a little olive oil, a pinch of salt and some pepper. Toss
    to coat.
  3. Heat a cast-iron grill pan. Add the Brussels sprouts and cook for 2–3 minutes on each side. They will still be a little crunchy. Once cooked, place the Brussels sprouts into a medium-sized salad bowl.
  4. Add the cooked rice to the salad bowl with the Brussels sprouts. Pour the lemon juice and olive oil over the rice and sprouts mixture. Scatter the chives, spring onions and lemon zest on top, grind some black pepper over the salad and toss all the ingredients together well.

SaladedesCousinades

Salade des Cousinades

Serves 8 people

Every few years, my family in France gets together for an event we call Les Cousinades , literally “the cousins’ get-together.” Each event is organized by one cousin, usually in an area known for very good food. We are a family that is, for the most part, somewhat obsessed with anything culinary. On one of these family pilgrimages, 55 of us (yes, all related to each other) took over a restaurant in Sarlat in the Périgord-Dordogne region, a town known for its golden-colored architecture and all things related to duck and cèpes (porcini). Lunch began with a Salade aux Cèpes. The mushrooms and accompanying potatoes had been sautéed in duck fat. It was very good. This is my version of that salad, a tribute to my cousins.

For the vinaigrette:

  • 2 tablespoons olive oil
  • 1 tablespoon truffle oil
  • 1 tablespoon red wine vinegar or Jerez vinegar
  • Large pinch of sea salt
  • Freshly ground black pepper

For the salad:

  • 1/2 lb fresh or 4 oz dried porcini mushrooms
  • 1/2 lbs wild mushrooms—finely sliced
  • 8 oz small new potatoes or fingerling potatoes
  • 2 tablespoons duck fat
  • 2 tablespoons butter
  • 4 oz mache salad greens
  •  1 bunch chives—finely chopped
  • Sea salt and black pepper
  1. Combine all of the vinaigrette ingredients in the bottom of a large salad bowl and whisk together until you have a smooth vinaigrette. If you like the vinaigrette to be a little sweeter, add a little more of the vinegar. Place the serving utensils over the vinaigrette.
  2. Soak the dried porcini mushrooms in a small bowl of boiling hot water, or vegetable stock, for 20 minutes. (Omit this step if using fresh mushrooms.) Drain the mushrooms.
  3. While the mushrooms are soaking, cook the potatoes in a large saucepan of boiling salted water for about 10–15 minutes. Drain, then slice thinly.
  4. Pour a little duck fat into a large sauté pan and sauté the sliced potatoes until golden brown on both sides. Spoon the cooked potatoes into the salad bowl.
  5. Add the butter to the same sauté pan, and cook the mushrooms (each variety separately). They will only need a few minutes each. Add them to the salad bowl.
  6. Place the mache and chives on top of the potatoes and mushrooms. Toss the salad when you are ready to serve.

Horizontal RulePascaleBealePascale Beale grew up in England and France surrounded by a family which has always been passionate about food, wine and the arts. She was taught to cook by her French mother and grandmother. After 15 years working in the property and financial markets in California, all the while continuing her quest for good food and culinary knowledge during gastronomic pilgrimages to Europe, she returned to her first passion, cooking. She has, over the past 10 years, written numerous books, articles for local newspapers, and is a regular contributor to the James Beard award winning publication, Edible Santa Barbara.

Her first cookbook A Menu for All Seasons—Spring, was published in 2004. The second book in the series, Summer, was released in early 2008. Autumn followed in October 2009. The fourth season—Winter—was published in March 2011. An entirely new edition of Spring was then published in March 2012. A Menu for All Seasons, the boxed set of the four volumes, is also available. Pascale’s latest book, Salade: Recipes from The Market Table was released to great acclaim in 2014. The first edition sold out in only 14 weeks. The second edition is available now.

Her company, Pascale’s Kitchen, brings a range of culinary products, including new herb lines and blended spices, teas and jams, as well as innovative cookware items, to its customers, making cooking pleasurable, delicious and fun.

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