TENDER LETTUCES WITH PICKLED CURRANTS
You can serve the pickled currants in their liquid as a relish alongside sliced meats, such as ham and roast chicken.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 16
Steps:
- Make the pickled currants: Put currants into a nonreactive bowl; set aside. Stir 1 1/2 cups water, the vinegar, sugar, coriander seeds, ginger, and zest in a medium pan. Bring to a boil, stirring until sugar has dissolved. Reduce heat; simmer, stirring occasionally, 10 minutes. Let cool 10 minutes. Pour through a fine sieve over currants in bowl. Stir gently to submerge currants. Let stand at least 30 minutes.
- Make the dressing: Stir shallot, pickling liquid, and 1/4 teaspoon salt in a large bowl, and let stand 20 minutes. Stir in mustard. Gradually add oil, whisking constantly until emulsified. Set aside.
- Make the salad: Add greens to bowl with dressing, and toss gently. Season with salt and pepper. Divide the salad among 4 serving plates, and scatter about 2 tablespoons pickled currants on each plate. Spread pate on each slice of bread; serve 2 slices with each salad.
PARSNIP CONFIT WITH PICKLED CURRANTS
It's hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.
Provided by Molly Baz
Categories Bon Appétit Thanksgiving Fall Winter Side Vegetable Root Vegetable Parsnip Garlic Ginger Rosemary Currant Vinegar Dairy Free Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Holiday 2018
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F. Combine parsnips, garlic, ginger, 2 rosemary sprigs, and 1 Tbsp. salt in a rectangular 3-qt. baking dish; turn garlic cut side down. Pour oil over and roast 35 minutes. Remove from oven; turn parsnips over. Return to oven and roast until a knife easily slides through flesh, 30-40 minutes. Let cool slightly.
- Meanwhile, bring currants, sugar, 1/2 cup vinegar, remaining 1 tsp. salt, remaining rosemary sprig, and 1/4 cup water to a boil in a small saucepan over medium-high heat. Reduce heat and simmer, swirling pan occasionally, until reduced by three-quarters. Transfer to a small bowl and stir in Aleppo-style pepper, 1 Tbsp. parsnip confit oil, and remaining 1 Tbsp. vinegar.
- Remove parsnips from oil, letting excess drip back into baking dish, and place on a rimmed baking sheet. Pluck out garlic and set aside for serving. Strain oil through a fine-mesh sieve into an airtight container; discard aromatics. Cover and reserve oil for another use.
- Heat a large skillet, preferably cast iron, over medium-high. Working in batches, arrange parsnips in skillet in a single layer and cook, turning occasionally, until golden brown and charred in spots, about 4 minutes per batch. (Alternatively, you can broil them, turning halfway through, 10-12 minutes.) Transfer to a platter and spoon currant sauce over. Top with reserved garlic and rosemary leaves.
- Do Ahead
- Parnsips can be cooked in oil 1 week ahead. Let cool completely; cover and chill. Reheat in oil in a 300°F oven before browning. Currants can be pickled 1 week ahead; cover and chill.
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