Pan-Seared Potatoes with Green Beans, Jicama, Red Onion Relish

Discussion in 'Food and nutrition' started by International Recipes OnLine, Nov 22, 2005.

  1. Pan-Seared Potatoes with Green Beans, Jicama, Red Onion Relish

    ... submitted by tpogue
    from USA

    Pan-Seared Potatoes with Green Beans, Jicama, Red Onion Relish

    * Exported from MasterCook Mac *

    Pan-Seared Potatoes w/ Green Beans, Jicama, Red Onion Relish

    Recipe By : Salad Days
    Serving Size : 4 Preparation Time :0:00
    Categories : Salad Days

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    RED ONION RELISH
    1/4 cup extra virgin olive oil
    3 large red onion -- thinly sliced
    salt and pepper -- to taste
    1 tablespoon sugar -- granulated
    3/4 cup cranberries -- dried
    1/4 cup raspberry vinegar

    PARSLEY DRESSING
    2 tablespoons white wine vinegar
    1 tablespoon lemon juice -- fresh
    1 tablespoon Dijon mustard
    1/2 cup extra virgin olive oil
    2 tablespoons Italian parsley -- chopped
    salt and pepper -- to taste
    GREEN BEANS
    1 pound green beans -- fresh tiny
    YUKON GOLD POTATOES
    4 medium potatoes -- washed
    2 tablespoons extra virgin olive oil
    salt and pepper -- to taste
    SALAD GREENS AND GARNISH
    1 cup almonds -- sliced
    1 pound Boston lettuce separated -- cored washed dried
    1/2 pound jicama peeled -- cut in thin strips
    3" long and 1/4 inch thick

    Prepare The Red Onion Relish:
    Heat the olive oil in a 5 quart saucepan over medium heat. When the oil is
    hot, add the onions and season with salt and pepper. Cook, stirring often,
    until tender, about 15 minutes. Remove the saucepan from the heat. Add the
    sugar and stir to dissolve. Add the cranberries and raspberry vinegar, and
    stir to combine. Transfer the relish to a 2 quart noncorrosive container
    and cool to room temperature, then cover and refrigerate for at least 24
    hours before serving.

    Make The Parsley Dressing:
    In a 3 quart stainless steel blow, whisk together the white wine vinegar,
    lemon juice, and mustard. Add the olive oil in a slow, steady stream while
    whisking until incorporated. Add the parsley, salt, and pepper, and whisk
    to combine. Cover with plastic wrap and hold at room temperature until
    needed.

    Cook The Green Beans:
    Heat 3 quarts of salted water in a 5 quart saucepan over medium high heat.
    When the water boils, add the green beans and cook until tender, about 4
    to
    6 minutes, depending on the thickness of the bean. Drain the beans in a
    colander, then immediately plunge into ice water to stop the cooking and
    keep the beans bright green. Remove from the ice water and drain
    thoroughly. Cover with plastic wrap and refrigerate until needed.

    Prepare The Yukon Gold Potatoes:
    Preheat the oven to 400F.
    Pierce each potato 2 or 3 times with a fork. Bake the potatoes on a baking
    sheet in the preheated oven for 50 minutes, until cooked through. Transfer
    the potatoes to a large dish and place uncovered, in the refrigerator for
    about 1 hour or so, until thoroughly cooled.
    Preheat the oven to 225F.
    Slice the potatoes into 1/4 inch thick slices. The sliced potatoes may be
    covered with plastic wrap and refrigerated for up to 2 days before
    pan-searing. Lightly brush the potato slices with the olive oil.
    Generously
    season both sides of the potato slices with salt and pepper. Heat 2 large
    nonstick saute pans over medium-high heat. When the pans are hot, add the
    potato slices and cook for 4 to 5 minutes on each side, until golden
    brown.
    Transfer the potato slices to a nonstick baking sheet. Keep the potato
    slices in the preheated oven until ready to serve, up to 30 minutes.


    Finish and Assemble the Salad:
    Preheat the oven to 325F.
    Toast the sliced almonds on a baking sheet in the preheated over for 14
    minutes, until golden brown. Set aside to cool at room temperature.
    Divide and arrange the Boston lettuce leaves on four 10-12 inch room
    temperature plates. Combine the green beans with the jicama strips. Place
    an equal amount of beans and jicama in the center of each bed of lettuce.
    Vigorously whisk the parsley dressing. Dress the beans, jicama, and
    lettuce
    with 2 to 3 tablespoons of dressing. Arrange 4 to 6 slices of Yukon Gold
    potato slices around each portion of beans and jicama. Spoon 3 to 4
    tablespoons of red onion relish on the center of each salad. Sprinkle
    sliced almonds on each salad to garnish.
    Serve immediately


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