Sunday, August 10, 2008
Some days I get too tired to post, especially if it's been a long unproductive day working and cleaning or if it's just one of those days. There's nothing better to offset those dreary days than to have a great big salad and lots and lots of leftover cake with fresh berries. Do something special today and have a blonde ale with your meal. It brings out the flavour of the peaches. Here, have some recipes and enjoy!
By the way, having an arugula salad does NOT make you an elitist. Arugula salads are change to dietary habits we can believe in. Yes, Barack!
Peach and Watercress Salad with Pan-Seared Turkey and Lime Vinaigrette
Makes 2 entrée serving, about 300cals per serving
Prep time = 15 mins
Cook time = 15 mins
For the turkey
4 oz. turkey tenderloin, thinly sliced
1/2 tbsp finely chopped Italian parsley
2 tbsp lemon juice
1/2 tsp pepper
1/4 tsp kosher salt
For the salad
2 cups baby watercress
2 peaches, each halved with stone removed
1 cup grape or cherry tomatoes, halved
Fresh Mozzarella slices, about 3 slices per person (optional)
For the dressing
2 tbsp fresh lime juice
1 tbsp olive oil
1/2 tbsp honey
1/4 tsp sea salt
1/8 tsp lime rind (optional)
1. Marinade turkey fillets in parsley, lemon juice, pepper and salt for an hour.
2. Heat 1/2 tbsp olive oil in a skillet. Turn heat up high and place turkey fillets in a single layer. Sear until one side turns a little black, about 3 minutes. Do the same for the other side.
3. Turn heat off and leave seared turkey to cool down.
4. Turn on broiler and place peach halves under broiler for about 1 minute each side.
5. Wash baby watercress with twice cold water, lay on paper towels and pat dry.
6. Toss watercress and tomatoes in a large bowl. Spoon out tossed salad leaves onto a plate.
7. Slice broiled peach halves into 1/2-inch slices, arrange on the side of plate - about 4 -6 slices per person.
8. Add in pan-seared turkey and mozzarella slices.
9. Drizzle lime vinaigrette and serve.