WARM RICE SALAD WITH SMOKED DUCK
Provided by Pete Wells
Categories dinner, salads and dressings, main course
Time 45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add a handful of kosher salt. Stir the rice into the water and gently boil until the rice is al dente, about 10 minutes. Drain well.
- Meanwhile, soak the shallots in the vinegar, adding a two-fingered pinch of salt.
- Peel the oranges and separate into sections, cutting the sections in half and squeezing out the seeds. Or, if you are feeling ambitious, remove the peels with a chef's knife and carve the sections away from the membranes with a paring knife, creating naked little crescents. If you do this, squeeze the juice from the membranes and from any peel pieces with bits of orange still attached into the vinegar and shallots. Add all the spices to the vinegar, and then the olive oil, stirring it quasi-energetically with a fork. Taste for salt; the dressing should be highly seasoned.
- As the rice is draining, heat the duck breast in the microwave just long enough to warm it but not long enough to cook it, around a minute or so. (Microwaves are idiosyncratic, so you be the judge.) Slice it into strips about half an inch thick, and slice those strips again into bits about half an inch thick. Toss the duck into a bowl with the rice and the olives. Add the dressing and stir well. Adjust the seasoning. Turn the rice salad onto a platter. Scatter the oranges over the top and dust the platter with the cilantro.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 22 grams, Carbohydrate 52 grams, Fat 27 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 565 milligrams, Sugar 9 grams
SMOKED HADDOCK SALAD WITH POACHED EGGS & CROûTONS
This bistro-style salad would traditionally feature bacon, so using smoked haddock lends it a touch of unpredictability
Provided by Barney Desmazery
Categories Lunch, Vegetable
Time 30m
Number Of Ingredients 8
Steps:
- Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.
- Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 8-10 mins, tossing every couple of mins until well done.
- While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.
- Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it's still warm.
Nutrition Facts : Calories 627 calories, Fat 37 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 4.2 milligram of sodium
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