The Workbook 150°, 60 to 70 minutes. If reheating individual slices, unwrap, place on a rimmed baking sheet, place in a cold oven, and heat to 325°. When oven reaches temperature, bake until warm throughout, 10 to 15 minutes.
once, until crisp-tender and charred in places, 3 to 4 minutes. Transfer to a platter, top with eggs, and spoon vinaigrette over top; serve. ACTIVE/TOTAL TIME: 20 MIN. | SERVES: 4 TO 6
SERVES: 8
SALAD DAYS PAGE 80
Watercress, Strawberry, and Toasted-Sesame Salad 2 tablespoons sesame seeds 2 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar Kosher salt and freshly ground pepper 4 cups lightly packed watercress, tough stems removed 2 cups sliced strawberries (8 ounces)
¼ cup roasted tamari or salted almonds, coarsely chopped 3 ounces feta, crumbled ( 3⁄4 cup)
Soft Lettuces With Prosciutto, Peas, and Poppy Seeds
Grilled Asparagus With Caper-Cornichon Vinaigrette
If fresh peas are unavailable, you can use frozen. You don’t need to cook them—just run them under cool water in a sieve to thaw.
You can also make this dish with leeks, or use the vinaigrette as an accompaniment for grilled or roasted fish.
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh juice
3 large eggs
4 teaspoons white balsamic vinegar
1 tablespoon country-style Dijon mustard
1 teaspoon finely chopped shallot Kosher salt and freshly ground pepper
3⁄4 cup shelled fresh English peas
¼ cup mayonnaise ¼ cup extra-virgin olive oil 10 cups tender spring lettuce, such as Bibb, red leaf, or green leaf, or a combination 4 ounces sliced prosciutto or speck, torn into strips 1 teaspoon poppy seeds 1. In a small bowl, whisk together
skillet over medium-high heat, shaking frequently, until fragrant and golden brown, 1 to 2 minutes. Transfer to a plate; let cool.
lemon zest and juice, vinegar, and shallot. Season with salt and pepper; let stand 10 minutes. Meanwhile, cook peas in a small pot of boiling salted water until just tender, about 2 minutes. Drain.
2. Meanwhile, whisk together
2. Whisk mayonnaise and oil into
oil and vinegar in a large bowl. Season with salt and pepper. Add watercress, strawberries, almonds, sesame seeds, and feta. Toss gently to combine; season to taste. Serve immediately.
vinegar mixture; season to taste. Toss lettuce with half of dressing and divide among plates, along with prosciutto. Toss peas with remaining dressing and mound on top. Sprinkle with poppy seeds; serve immediately.
1. Toast sesame seeds in a small
ACTIVE/TOTAL TIME: 15 MIN.
| SERVES: 4
ACTIVE TIME: 20 MIN. SERVES: 4
96
APRIL 2021
| TOTAL TIME: 30 MIN.
1 tablespoon white-wine or Champagne vinegar
3⁄4 teaspoon sugar ¼ cup extra-virgin olive oil, plus more for drizzling 2 tablespoons capers, drained and coarsely chopped 2 tablespoons finely chopped small cornichons (about 6) 2 teaspoons fresh thyme leaves Kosher salt and freshly ground pepper 1 pound asparagus, trimmed
1. Prepare an ice-water bath.
Bring a small pot of water to a simmer over medium heat. Lower eggs into water; cook 9 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and slice into rounds. 2. Whisk together vinegar, mus-
tard, and sugar. Slowly whisk in oil, then capers, cornichons, and thyme. Season to taste. 3. Preheat a grill or grill pan to
medium-high. Drizzle asparagus lightly with oil and season with salt and pepper. Grill, turning
Slow-Roasted-Salmon Salad With Barley and Golden Beets If you can’t find golden beets, red ones are a fine substitute, though they will impart their hue to the rest of the dish. 1¼ pounds skinless salmon fillet (about 1 inch thick) Kosher salt and freshly ground pepper 1 small lemon, very thinly sliced into rounds ( 1⁄2 cup), plus 2 tablespoons fresh juice
1⁄2 cup extra-virgin olive oil, plus more for drizzling 2 medium golden beets (12 ounces), trimmed and scrubbed 6 scallions, white and lightgreen parts separated and thinly sliced (a packed 1⁄2 cup), dark-green tops sliced 3 cups cooked barley, farro, or brown rice, room temperature 1 cup fresh parsley leaves 1. Preheat oven to 325° with a rack
6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything. Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish.