A few years back (May 2010) Yotam Ottolenghi published what became an instant classic cook book – Plenty. It won awards such as the Observer Food Monthly’s and the Galaxy book awards for 2011. In this post we share a recipe from his new book, Plenty More a summer salad recipe for you to make the most of the lingering days of summer.
Many of the recipes appeared in different forms in his New Vegetarian column in the Guardian’s Weekend magazine. Ottolenghi is renowned for vibrant, daring and highly original recipes and fantastic photography by Jonathan Lovekin.
I was thrilled to receive a copy of the sequel to Plenty, Plenty More. It is a absolutely beautiful book. I totally adore it. It looks sooo good I don’t even want to get it out in the kitchen… I just want to drool over it in bed when the house is quite and time is mine.
I love the idea of making vegetables more sexy, focusing on them and making them the hero of a meal rather than the supporting role overshadowed by something meaty. What a great way to get more vegetables into grownups and kids alike.
Since it is still summer here and some of us are probably still trying to stick to our new years resolutions to be healthier and shed some kilos, I thought I would share this lovely summer salad recipe.
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Mummy to three small boys
- 1 small beetroot
- 20g honey
- 15g Dijon mustard
- 1 garlic clove
- 25ml cider vinegar or white wine vinegar
- Salt and pepper
- 120ml olive oil, plus extra to finish
- 40g whole almonds, skin on, roughly chopped
- 10g butter
- 1 endive
- 4 small nectarines
- 20g rocket
- 120g gorgonzola, broken into pieces
- Preheat the oven to 180C/350F/gas mark 4.
- Wash the beetroot, wrap it in foil and bake for two hours, or until very soft, then peel.
- To make the dressing, put the beetroot, honey, mustard, garlic, vinegar, salt and pepper in a food processor. Process for a few seconds, then incorporate a quarter of the oil at a time. It should be smooth and homogenous.
- Sauté the almonds in butter and a pinch of salt for three to four minutes, then set aside to cool. Trim the base of the endive and carefully separate the leaves. Halve the nectarines, remove the stone and cut each half into three wedges. To assemble, spoon some dressing in a circle in the centre of a serving plate. Top with four or five endive leaves, hollow side up. Drizzle with oil and arrange the nectarines, rocket and cheese inside the leaves. Drizzle more oil around and about, and sprinkle with almonds.