Lunchbreak: Chef Anna Watson Carl makes shaved Brussels sprout and endive salad

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Anna Watson Carl

The Yellow Table blog

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The Yellow Table: A Celebration of Everyday Gatherings: 110 Simple & Seasonal Recipes

Thursday, September 17
6:30 p.m. – 8:30 p.m.
Read It and Eat Bookstore
2142 N. Halsted Street

Shaved Brussels Sprout and Endive Salad

1 1/2 pounds Brussels sprouts, very thinly sliced
1/2 pound yellow Belgian endives, very thinly sliced
1/2 pound red Belgian endives, very thinly sliced
2 Tablespoons freshly-squeezed lemon juice, plus more to taste (1 lemon)
1/4 cup extra-virgin olive oil
fine sea salt and freshly ground black pepper
1/2 cup freshly grated Pecorino

In a large bowl, toss together the Brussels sprouts and the red and yellow Belgian endive. Pour the lemon juice into a small bowl. Add the olive oil in a slow, steady stream, whisking constantly. Season to taste with salt and pepper. Drizzle over the salad and toss to combine. Add the Pecorino and toss again. Taste the salad and season with additional salt, pepper, and lemon juice as needed. Let sit for 15 minutes to allow the flavors to blend; toss before serving.

DO AHEAD: Shave the Brussels sprouts and cut the endive several hours in advance, and keep them in a bowl in the refrigerator with moist paper towels on top. Before serving, toss with the vinaigrette and Pecorino, season with salt and pepper, and let sit for 15 minutes to allow the flavors to combine.

Goat Cheese with Fig-Olive Tapenade

12 (1/4-inch-thick) baguette slices
3 Tablespoons extra-virgin olive oil, divided
1/2 cup (stemmed and halved) dried Calimyrna figs
1/2 cup pitted Kalamata olives
2 teaspoons drained capers
2 teaspoons fresh thyme leaves, plus more for garnish
2 teaspoons balsamic vinegar
Fine sea salt and freshly ground black pepper
1 (3-ounce) log goat cheese

Preheat the oven to 425F. Line a baking sheet with aluminum foil. Arrange the baguette slices on the foil-lined baking sheet and brush 1 side of each with the remaining 1 tablespoon olive oil. Bake, flipping once, until crisp and golden brown, about 3 minutes per side. Let cool slightly. In a food processor, pulse together the figs, olives, capers, and thyme, scraping the sides of the bowl as necessary, until a coarse mixture forms. Add the balsamic vinegar and 2 Tablespoons of the olive oil and process until combined. Season to taste with salt and pepper — you won’t need much, as this is already so flavorful! Spread a heaping teaspoon of goat cheese on each crostini and top with a dollop of tapenade. Garnish with additional thyme leaves.

DO AHEAD: The tapenade can be made in advance, and stored in an airtight container in the refrigerator, for up to 5 days. It actually tastes better when made a day ahead.

Roasted Salmon with Honey-Dijon Glaze

1 (1 1/4-pound) piece wild skin-on salmon
fine sea salt and freshly ground black pepper
2 Tablespoons whole grain Dijon mustard
2 Tablespoons honey
1 Tablespoon extra-virgin olive oil
1 lemon
6–8 sprigs fresh thyme

Preheat the oven to 450F. Line a baking sheet with aluminum foil. Arrange the salmon, skin-side-down, on the foil-lined baking sheet. Season to taste with salt and pepper. In a small bowl, whisk together the mustard, honey, and olive oil. Pour the sauce over the salmon. Cut the lemon in half crosswise, then cut 1 half into thin slices (reserve the extra lemon) and place them on top of the salmon. Arrange the thyme sprigs over the salmon and bake until just cooked through, 10 –12 minutes. Remove the salmon from the oven and drizzle with the juice from the remaining lemon half. Arrange on a platter and serve.

Bittersweet Chocolate Pudding Cakes

1/2 cup (1 stick) unsalted butter
4 ounces good-quality bittersweet chocolate (preferably Valrhona), coarsely chopped
2 large eggs, plus 2 large egg yolks
1/4 cup granulated sugar
1 cup heavy whipping cream
1 Tablespoon Grand Marnier (or other orange-flavored liqueur)
2 Tablespoons powdered sugar
chocolate shavings, for garnish

Preheat the oven to 450F. Butter 4 (6-ounce) ramekins, sprinkle each with a bit of sugar, and place them on a baking tray. In a small heavy-bottomed saucepan melt the butter over low heat, stirring occasionally. Remove from the heat, add the chocolate, and let sit for 2–3 minutes. Stir until the chocolate is completely melted. Let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, egg yolks, and granulated sugar and beat on medium until thickened and pale, 3 –5 minutes. Slowly add the melted chocolate mixture, mixing on low until combined. Divide the mixture evenly among the ramekins and bake until the centers are just beginning to set, about 8 minutes. The tops will puff up slightly like souffles but the centers will be deliciously soft and gooey. Cool on a rack for 10 –15 minutes before serving, or bake before dinner and serve at room temperature. In the clean bowl of a stand mixer fitted with the whisk attachment, combine the cream, Grand Marnier, and powdered sugar and beat on high until soft peaks form, about 3 minutes. Arrange the ramekins on dessert plates then dollop the pudding cakes with whipped cream and garnish with chocolate shavings.

DO AHEAD: You can make the batter and fill the ramekins up to 1 day ahead. Cover with plastic wrap and refrigerate until ready to use. Bring to room temperature before baking.

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