Brennan Georgeanne - Gorgeanne Brennan-Salad of the Day-365 Recipes for Every Day of the Year Rmml

january

Start the new year right with healthy, hearty salads. Sturdy greens such as kale and escarole provide a perfect canvas for proteinscreamy cheeses, eggs, meats, or lentils. Warming main-course salads help to take the chill off. Wilted winter greens with poached eggs and pancetta is pure comfort food, while roasted meats shine in salads full of toothsome whole grains, from couscous and farro to quinoa.

JANUARY

FENNEL SALAD WITH BLOOD ORANGES & ARUGULA

To make this crisp salad even more refreshing, slice the fennel just before serving rather than in advance, and keep the bulbs cold until just before slicing. Unless it is dressed, fennel will discolor if allowed to sit more than 20 minutes after slicing.

2 fennel bulbs, trimmed

2 Tbsp red wine vinegar

Salt and freshly ground pepper

6 Tbsp (3 fl oz/90 ml) extra-virgin olive oil

4 cups (4 oz/125 g) loosely packed arugula leaves

4 blood or navel oranges, peeled with a knife and sliced crosswise into thin slices

serves 68

Halve the fennel bulbs lengthwise and, using a mandoline or a very sharp knife, cut the halves crosswise into paper-thin slices.

In a large bowl, whisk together the vinegar, tsp salt, and tsp pepper. Add the oil in a thin stream, whisking constantly until the dressing is smooth. Add the arugula and fennel and toss to coat evenly with the vinaigrette. Mound the mixture on a platter, distribute the orange slices over and around the salad, and serve.

JANUARY

WARM ESCAROLE, EGG & PANCETTA SALAD

Use the freshest eggs possible for poaching, as they have a more solid white. If the white starts to spread, use a spoon to nudge it near the yolk. Before placing the eggs on the salads, rest the base of the slotted spoon on a kitchen towel to blot away excess moisture.

4 slices thick-cut pancetta or bacon, chopped

cup (2 fl oz/60 ml) extra-virgin olive oil

1 clove garlic, bruised

1 Tbsp whole-grain mustard

2 Tbsp red wine vinegar, plus 1 tsp

4 large eggs

2 heads escarole, tough outer leaves removed, torn into bite-sized pieces

Salt and freshly ground pepper

serves 4

If using bacon, bring a small saucepan of water to a boil. Add the bacon and simmer for 5 minutes to tame its smoky, salty flavor. Drain, transfer to paper towels, and blot dry. Wipe out the saucepan, place over medium-low heat, and add the oil, garlic, and pancetta or bacon. Cook, stirring occasionally, until the garlic is golden and the pancetta is crisp, about 3 minutes. Be careful not to let the garlic burn. Remove from the heat and discard the garlic. Stir in the mustard and the 2 Tbsp vinegar. Set aside.

Choose a large, wide pan with a tight-fitting lid. Fill with a generous amount of water, add the 1 tsp vinegar, place over high heat, and bring to a rolling boil. Reduce the heat to a very gentle simmer. Working quickly, crack the eggs one at a time into a small bowl and then slide the eggs into the simmering water. Poach the eggs until the whites are set and the yolks are still soft, 34 minutes.

Meanwhile, bring the vinegar mixture to a boil. Put the escarole in a large bowl. Pour the vinegar mixture over the escarole and immediately toss to wilt the leaves slightly. Season with salt and pepper. Toss again and arrange on individual plates. Remove each poached egg with a slotted spoon, blot the bottom dry, and slide onto the salads. Season the eggs with salt and pepper and serve.

JANUARY

NOODLE SALAD WITH PORK & ASIAN LIME VINAIGRETTE

Chinese egg noodles are a versatile ingredient for soaking up flavor and making a salad into a heartier main-course dish. Regular vermicelli pasta may be substituted.

2 pork tenderloins, about lb (375 g) each, trimmed

1 Tbsp peanut oil

Salt and freshly ground pepper

FOR THE ASIAN LIME VINAIGRETTE

2 Tbsp peanut oil

1 Tbsp soy sauce

Juice of 1 lime

2 tsp sherry vinegar

1 tsp peeled and minced fresh ginger

tsp sugar

2 or 3 drops Sriracha or other hot sauce

1 lb (500 g) fresh Chinese egg noodles

1 red bell pepper, seeded and thinly sliced

1 small red serrano chile, seeded and thinly sliced crosswise (optional)

cup ( oz/10 g) each chopped fresh flat-leaf parsley and cilantro leaves

serves 6

Prepare a charcoal or gas grill for direct-heat cooking over high heat, or preheat the broiler. Brush the pork tenderloins with the 1 Tbsp oil and season with salt and pepper. Place on the grill rack or on a broiler pan 4 inches (10 cm) from the heat source and cook, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 150F (65C) or the pork is pale pink when cut in the thickest portion, about 12 minutes. Transfer to a cutting board and let rest for 23 minutes before carving. Cut crosswise into slices inch (6 mm) thick.