The idea for this plate has been twirling in my head for a couple of weeks and didn’t get to it until now. I love grilled foods and I always want some kind of dip, sauce, dressing with it. I was craving acidic, tart flavors, but citrus is out for the next few months (unfortunately!), I opted to make a dressing using a reduction of Granny Smith apple juice and some other aromatics. The result was a delicate flavorful tart dressing that I am now in love with.
Granny Smith apple sprinkled with salt were a favorite snack as a kid and even today. They’re not as popular as all the other sweet varieties. For this dressing, you will need the greenest freshest ones, try to pick the hard ones. If they’re too ripe, they develop a little sweetness and lose some of the tart punch that is needed in this dressing.
I also used fresh grated galangal root, which has a hint of citrus flavor and complemented the other ingredients nicely. You can find it in your local Asian market, or substitute with fresh ginger although the flavor profile is very different. Dried galangal is used in some dishes in Lebanon like this delicious gluten/dairy free spice pudding. On a side note, galangal is said to cause mild hallucinations (which may or may not be something you’re after). I didn’t feel a thing!
Happy Weekend everyone!
Grilled Winter Greens
1 bunch baby Swiss chard
2 green zucchinis, sliced
1 bulb fennel, sliced
1 handful mint leaves, fresh
Freeze-dried cranberries (optional)
Olive oil for drizzling
Salt and pepper to taste
Clean and slice all veggies. Place in a large bowl and drizzling olive oil, add salt and pepper and toss to coat well. Use a grill pan for the fennel, place all the veggies on the grill – you can also grill them on a stove top grill. Remove once softened and ready.
1 bunch baby Swiss chard
2 green zucchinis, sliced
1 bulb fennel, sliced
1 handful mint leaves, fresh
Freeze-dried cranberries (optional)
Olive oil for drizzling
Salt and pepper to taste
Clean and slice all veggies. Place in a large bowl and drizzling olive oil, add salt and pepper and toss to coat well. Use a grill pan for the fennel, place all the veggies on the grill – you can also grill them on a stove top grill. Remove once softened and ready.
Herbed Red Snapper
12 -16 oz Red Snapper filet, cut in portions
2 tbsp herbes de Provence
Salt and Pepper to taste
Olive oil to brush
Sprinkle the herbs, salt and pepper on the fish. Drizzle olive oil and rub through gently until well coated. Place on the grill skin side up for 2-3 minutes, then flip to other side until done, another minute or two.
Tart Apple Dressing
3 Granny Smith apples, washed and quartered
1/4 cup extra virgin olive oil
1 tsp galangal, freshly grated
12-16 mint leaves, fresh and sliced thin
1/4 + sea salt (adjust to taste)
Freshly ground pepper to taste
Juice the apples which will yield approximately 1 1/2 cup of juice.
Place the juice in a pan on the medium heat and reduce to 1/4 cup. Set aside to cool. Whisk all ingredients together until well blended.
Comments 5
Wow, I love this dressing. I will be making that this weekend, thanks 🙂
gosh this is fabulous….going on our menu for this week.
NAMMY IT LOOKS GOOD ….
such a refined fare! I would not have thought of grilling veggies and love the dressing you came up with; I am beginning to really grasp the beauty of reduced fresh fruit juices!
Thanks all! 🙂