SUMMER FRUIT SALAD WITH LEMON DRESSING
This This Summer Fruit Salad with Lemon Dressing is super healthy, delicious, refreshing and perfect for a hot summer day. It's absolutely jammed pack full of fresh fruit that is paired with a fabulous sweet tangy dressing, and best of all, this salad really is as good as it looks!
Provided by Joanna Cismaru
Categories Dessert Salad Snack
Time 35m
Number Of Ingredients 9
Steps:
- Make the dressing. In a small saucepan, bring to a boil the sugar, water, lemon zest and lemon juice. Continue cooking for a few more minutes, about 10-15 minutes, until the sauce begins to thicken a bit. Cool, then refrigerate. The dressing needs to be completely cool before pouring it on the fruits.
- Make the salad. In a large bowl, toss all the fruit together including the mint. When ready to serve pour the lemon dressing over and toss well.
Nutrition Facts : Calories 111 kcal, Carbohydrate 29 g, Protein 1 g, Sodium 4 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving, Fat 0.4 g, SaturatedFat 0.1 g, UnsaturatedFat 0.14 g
LEMON & VERBENA TART WITH RASPBERRIES
Impress your guests with an easy, delicious baked lemon tart. The magical sherbet flavour of lemon verbena leaves will take this classic dessert to new heights
Provided by Tommy Banks
Categories Afternoon tea, Dessert
Time 1h30m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- To make the pastry, beat the butter, half the yolk, sugar and a pinch of salt together with an electric whisk, then gradually whisk in the milk. Tip in the flour and rub together with your fingertips until it just starts to come together. Squash the dough into a ball, wrap in cling film and chill for at least 1 hr. Can be made up to three days ahead.
- On a lightly floured surface, roll out the dough to the thickness of a £1 coin. Use it to line a loose-bottomed 23cm tart tin, leaving the excess hanging over the sides, then prick the base all over with a fork. Return to the fridge, or better still the freezer, and leave to rest for another 30 mins.
- Heat oven to 160C/140C fan/gas 3. Line the tart with baking parchment and fill with ceramic baking beans, rice or dried pulses. Place on a baking tray and bake for 10 mins, then remove from the oven. Discard the paper and bake for another 20 mins. Brush the cooked pastry with the remaining half of the egg yolk, then return to the oven for 5-10 mins until golden. Lift the pastry out onto a cooling rack, and trim the overhang. Once cooled, put the case on the baking tray.
- Meanwhile, make the filling. Put the lemon verbena and cream in a pan, bring to the boil, then turn off the heat and leave to cool. Whizz the cream and leaves together using a hand blender, then pass through a fine sieve to remove any strands of verbena leaf. Whisk the cream with the rest of the filling ingredients, then pour into the pastry case. Put in the oven, making sure not to spill. Bake for 30-35 mins until just set with a slight wobble. Allow to cool. Dust with icing sugar and sprinkle over the zest. Serve the tart in slices with raspberries.
Nutrition Facts : Calories 420 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein
LOBSTER SALAD WITH LEMON VERBENA DRESSING
Provided by Gerard Maras
Categories Salad Leafy Green Herb Shellfish Tomato Appetizer Fourth of July Picnic Mother's Day Lunch Lemon Seafood Lobster Shower Lettuce Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 (appetizer) servings
Number Of Ingredients 11
Steps:
- 1. Fill a large pot with 2 inches of salted water. Insert a steaming rack so that the lobster will not touch the water. Cover and bring to a boil. Add lobster and cover; cook 10 to 12 minutes. Remove to a platter and refrigerate to cool, about 30 minutes.
- 2. Meanwhile, in a stainless steel bowl combine egg yolk and water. Whisk to combine. Add oil in a slow, steady stream until the dressing is emulsified and thick enough to coat the back of a spoon. Add half of the verbena and lemon juice. Season with salt and pepper. Set aside for 10 minutes to let flavors combine.
- 3. Once cooled, remove lobster meat from shell, leaving claw and tail meat intact. Using a chef's knife, slice tail meat into pieces 1/2 inch thick. Transfer claws and tail meat to a medium bowl. Add 2 tablespoons dressing and tomato strips. Toss to coat.
- 4. Place greens in a medium bowl. Drizzle olive oil them and season with salt. Toss to lightly coat. Place 1 cup tossed greens in the center of each plate. Divide tail meat and claws. Drizzle 1 tablespoon dressing on each plate around lobster. Garnish each plate with radish and remaining verbena. Serve immediately. (Remaining dressing should be stored, tightly covered, in the refrigerator for up to 3 days.)
- Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
ROASTED-FRUIT SALAD WITH LEMON VERBENA RECIPE - (4.6/5)
Provided by kelsa94
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Heat sugar, lemon verbena, and corn syrup in large straight-sided ovenproof skillet over medium-high heat until sugar melts, about 3 minutes. Place Pluots, plums, and apricots, cut sides down, on top of sugar mixture, and cook, stirring occasionally, until sugar mixture is liquid and bubbling. Transfer skillet to oven, and roast until fruits are soft but not mushy, 4 to 4 1/2 minutes. Remove from oven, and swirl in butter and cream. Drizzle fruit with sauce, and garnish with lemon verbena sprigs.
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