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Rare Coin Galleries

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(313) 356-5252

86

FRIDAY, SEPTEMBER 13, 1991

Soups, Salads

Continued from preceding page

chilled plate. Arrange the
grilled salmon over the
greens and the grilled
scallions across the top.
Makes 4 servings.

SOY DRESSING
2 tablespoons lemon
juice
3 tablespoons soy sauce
1 minced shallot
% cup extra-virgin olive
oil

Blend the lemon juice, soy
sauce and shallot. Gradually
add the oil. Makes 1 cup.

CURRIED FISH CUBES
AND GREEN BEANS
WITH TOMATO-CHIVE
VINAIGRETTE-
10 ounces green beans
1 tablespoon olive oil
1 /2 pound cubed fish
(swordfish, shark or
halibut)
salt and freshly ground
black pepper to taste
1 teaspoon curry powder
Tomato-Chive Vinaigrette
(recipe follows)
1 head Belgian endive
1 head radicchio
1 head Boston or loose
leaf lettuce

Trim beans and blanch in
rapidly boiling water 3 to 4
minutes. Drain in a colander
and refresh under cold runn-
ing water. Drain thoroughly.
Heat 1 tablespoon of olive oil
in a saute pan. Season fish
with salt, pepper and curry
powder and saute briefly,' add
the green beans and pour
them into a bowl along with
the Tomato-Chive Vinai-
grette. Toss gently and ar- ,
range the salad attractively
in the center of each plate and
garnish with endive, radic-
chio, and lettuce. Makes 4
servings.

TOMATO-CHIVE
VINAIGRETTE

1 tablespoon sherry or
vinegar or red wine
vinegar
1 /2 teaspoon Dijon
mustard
Salt and freshly ground
black pepper
3 tablespoons olive oil
1 garlic clove, minced
1 tablespoon chopped
shallot
1 ripe tomato, peeled,
seeded and diced
2 tablespoons finely cut
chives
1 tablespoon sliced
toasted almonds

Whisk vinegar, seasonings
and oil. Blend all ingredients.

TOSSED DUCK SALAD
WITH PEACHES AND
CANDIED WALNUTS
2 whole duck breasts,
preroasted and

cooled (2 to 2 1/2 lbs.)
3 large ripe peaches
1/2 cup walnut oil
1 /4 cup peach or
raspberry vinegar
11/2 tablespoons peach
schnapps
Salt and freshly ground
black pepper to taste
3 to 4 quarts washed and
dried mixed salad
greens such as
radicchio, Boston
lettuce, argula or
chicory
1 cup Candied Walnuts
(recipe follows)

Remove and discard the
skin from the duck breasts
and cut the meat into strips.
Cut the peaches in half, re-
move the pits and slice
lengthwise. In a skillet, heat
half the oil and saute the
duck and peaches for about 2
minutes. Add the remaining
oil, the vinegar, schnapps,
salt and pepper. Stir until
heated through and toss with
prepared salad greens and
Candied Walnuts, reserving a
few for garnish. Makes 6
servings.

CANDIED WALNUTS
31/2 cups water
1 cup walnut halves
1 /3 cup sugar
1 cup vegetable oil

Bring 3 cups of water to a
boil and add walnuts. Cook 1
minute, pour into a strainer
and rinse with cold water and
let drain. In a small sauce-
pan, bring the sugar and 1/4
cup water to a boil. Stir nuts
well until they are coated
with sugar and the liquid is
almost evaporated.
In a separate pan, heat the
oil to 375 degrees. Drop in
half the sugared nuts and
cook until golden. Remove
nuts with slotted spoon and
drain on paper towel. Repeat
with remaining walnuts.
Makes 1 cup.

PASTA WITH PESTO
AND SUN-DRIED
TOMATOES
1 pound rotini.(twists)
pasta
11/2 cups broccoli florets
1 small zucchini, sliced
1 small yellow squash,
sliced
1 /2 red bell pepper,
julienne strips
11/4 to 11/2 cups Pesto
Sauce (recipe to
follow)
Red or Green leaf lettuce
Cherry tomatoes and
fresh basil sprigs for
garnish
Pine nuts, for garnish
(optional)

Cook the pasta in boiling
salted water until al dente, 8
to 10 minutes. Drain and