Planet Green
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Ingredients:
2 heads (18 ounces each) broccoli, cut into florets
1 pound green beans, cleaned and trimmed
1 pound of fingerling potatoes, cleaned and quartered
1 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1 1/4 teaspoons freshly ground black pepper, plus more to taste
1 teaspoon chopped rosemary
1 teaspoon minced garlic
4 eggs
1/4 cup minced shallots
2 cups vegetable stock
1 cup dry white wine
1 teaspoon whole black peppercorns
4 (6 to 8 ounce) Arctic char fillets
1 cup of black olives
4 cups mixed green lettuces
2 pints cherry tomatoes, halved
Anchovy Vinaigrette, recipe follows
Blue Cheese Buttermilk Dressing, recipe follows
Method:
Bring a pot of salted water to a boil. Blanch the broccoli by briefly submerging it in the salted water until it turns bright green and is tender-crisp, about 1 minute. Transfer to an ice bath to cool. Drain and set aside. Repeat with the green beans, cooking again until crisp-tender, about 2 minutes.
Preheat the oven to 400 degrees F. Place the potatoes on a sheet pan and toss in the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Transfer to the oven and cook for about 17 minutes, tossing them once midway through cooking. During the last 5 minutes, add the rosemary and garlic and toss well. Remove from the oven and set aside to cool.
Place the eggs in a pot of cold water and bring to a boil. Immediately turn off the heat and cover with a lid. Let it sit undisturbed for 12 minutes. Drain the hot water and transfer to an ice bath to cool. Remove the shell, drain again and cut into quarters when the salad is ready to be served. Season with salt and pepper to taste.
Rub the bottom of a 6-quart saucepot with the teaspoon of olive oil. Add the shallots, vegetable stock, white wine, 1 teaspoon salt, black peppercorns. Bring to a boil and then immediately turn down to a bare simmer. Add the fillets and poach until fully cooked, about 10 minutes. If necessary, cook the fish in batches. Remove the fish from the poaching liquid using a slotted spatula and set aside briefly to cool before assembling platter.
Arrange the vegetables, fish and eggs on a large platter as desired. (For example, lay out the broccoli on side, following with the olives, potatoes, green beans, tomatoes, eggs and then arctic char.) Season the tomatoes and eggs with salt and pepper to taste. Serve with the dressings on the side.
Yield: 4 to 6 servings
Anchovy Vinaigrette
Ingredients:
4 anchovies, minced
1/4 cup fresh squeezed lemon juice
1 tablespoon whole grain mustard
2 teaspoons minced shallots
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
2 tablespoons chopped parsley
Method:
In a medium nonreactive bowl combine the anchovies, lemon juice, mustard, shallots, garlic, Worcestershire sauce, and black pepper. Slowly drizzle in the olive oil in a slow, steady stream, whisking vigorously and continuously until all the oil is incorporated and mixture thickens. Stir in the parsley and serve. Can be made up to several days in advance and refrigerated in a nonreactive container until ready to serve. (Whisk before serving.)
Yield: 2 cups
Blue Cheese Buttermilk Dressing
Ingredients:
1 teaspoon white vinegar
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
1 cup buttermilk, well shaken
3/4 cup crumbled blue cheese, about 6 ounces
1/2 cup 2% Greek yogurt
Method:
Whisk together the vinegar, garlic, salt and pepper into a medium sized bowl. Slowly drizzle olive oil, in a slow, steady stream, while whisking vigorously and continuously until all the oil is incorporated and mixture thickens. Stir in buttermilk, cheese and yogurt. Serve. Can be refrigerated for several days.
Yield: 2 cups
Editor's Note: Make sure to use sustainable seafood. Look for organic and locally-grown produce when possible.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Right... From the Beginning Episode of Emeril Green.
Related Posts:
Eat Locally Whenever You Can
Tired of the Local Menu? 7 Ways to Experience Seasonal Food 2.0
Save Money on Organic Food: Join a Natural Foods Co-op
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