i love a cheeky smear…it underscores a dish and signatures flavour.pure and simple produce can be taken to the next level by just the addition of a cheeky smear of a pureed fresh ingredient.
i do a quick swipe with red miso underneath some gorgeous chilled lemon scented white blue eye cod and some micro watercress, lemon pieces and a gentle sprinkle of toasted hazelnuts….. or this dish….
beetroot essence, kingfish crudo, lemon myrtle mayonnaise, nasturnium radish, sprouts and crispy onion
you can tell how easy this dish is to make. a deconstructed salad. it requires, a fresh piece of kingfish, some pureed beetroots that have been steamed and pureed and strained, a mayo that has finely chopped lemon myrtle herbs ground into a good basic mayonnaise, slow oven roasted onions, and gorgeous fresh leaves, and lastly some fine discs of radish..how simple and how gorgeous is this dish
i have a salad for everything. there is always a need for salad. salad for days. just salads…salads salads salads.
I’m known specifically for my salads. I’m so done the nicoise, caesar and mixed and cobb. granted I’m still good to eat that but can someone come up with a new ice?…i guess it will have to be me…any way…i am obsessed with bucking the convention and trying to rock some new ideas. my wildwithgarnish e-book will give you a few new ideas and give you my outlines for what and why the new flavours work. that will be available through this site next week….free
this sounds lazy but i have two dressings for salads that works full stop. they are not typical and they are not standard. so what ill do is give you both and do some suggestions….i always use these and reconfigure to suit. i love to shake the living hell out of my dressings in a jar. it releases the oils and emulsifies the flavours.. shaken senseless in a jar, breaks down the elements that i float in there. i like to make a basic vinaigrette and then float a thyme twig or a slice of lemon or even a parmesan crust…..ill show you what i mean.
garlic lemon emulsion
in a medium jar put 1/2 first pressed olive oil (i also use flaxseed oil to boost my health when i need it), 1/4 of white vinegar (can be white balsamic), 2 teaspoons icing sugar, 1 clove garlic mashed (with the heel of the knife) but not chopped, a small grind of black pepper, one 1 inch piece lemon rind, small pinch maldons sea salt. put lid on firmly and shake the jar extremely violently….taste and change levels to your own flavour requirements
alternative extra ingredients: poppy seeds (for steamed whole snapper fish, or warm boiled potatoes with smoked trout), cumin (for mint, rocket, peppered goat cheese, and steamed chicken salad) dry fried crushed coriander seeds with small diced chillies (corn tamales with bruised lime avocado and deep fried cod tortillas)……or just add a thyme or rosemary twig, a slice of lemon, a handful of sliced shallots or just a few poses of star anise……its an awesome way to frock up some simple fresh food and take it to another level. i promise
sesame soy drip
in a medium jar put 1/2 level first pressed olive oil, about six good dashes sesam oil, 1/4 of the jar in good tamari or low salt soy sauce. 2 tablespoons of mirin, and 1/2 teaspoon good fresh english mustard, 1/2 clove of crushed garlic (with the heel of the knife) but not chopped.a small grind of black pepper, (#note:no salt).place the lid of jar on tightly and shake extremely violently.
here are a few salad ideas to whet your appetite.