Collard greens salad with pickled fennel and coconut
https://www.bonappetit.com/recipe/collard-greens-salad-with-pickled-fennel-and-coconut
8 Servings
Pickled fennel
- ½ cup white wine vinegar
- ⅓ cup of sugar
- 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
- 2 garlic cloves, smashed
- 1 bay leaf (optional)
- 1 medium fennel bulb, stalks, and tough outer layer removed, thinly sliced lengthwise
- 1 jalapeño, halved lengthwise
Coconut topping
- 2 Tbsp. extra-virgin olive oil
- 2 jalapeños, finely chopped
- 2 garlic cloves, thinly sliced
- 1 cup unsweetened coconut flakes
- Kosher salt
Dressing and assembly
- 1 large egg yolk*
- ½ cup unsweetened coconut milk
- 3 Tbsp. fresh lemon juice
- 2 Tbsp. extra-virgin olive oil
- 2 tsp. Dijon mustard
- 1 tsp. toasted sesame oil
- 1 tsp. Worcestershire sauce
- Kosher salt
- 2 bunches collard greens, stems removed, leaves very thinly sliced (about 5 cups packed)
- ½ small head Napa cabbage, tough stems removed, very thinly sliced (about 2 cups)
- 1 small head radicchio, halved through the core, very thinly sliced (about 2 cups)
- ¾ cup crumbled farmer’s cheese
Ingredient information
- * Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like a raw egg.
Instructions
Pickled fennel
- Bring vinegar, sugar, salt, garlic, bay leaf (if using), and 1 cup water to a simmer over medium-high heat. Let cool for 5 minutes. Add fennel and jalapeño and let cool completely. Cover and chill at least 2 hours before using.
- Do ahead: Fennel can be pickled 1 week ahead. Keep chilled.
Coconut topping
- Heat oil in a medium skillet over medium. Cook jalapeños, garlic, and coconut flakes stirring often, until garlic and coconut turn golden about 5 minutes. Season with salt and transfer to a small bowl.
Dressing and assembly
- Blend egg yolk, coconut milk, lemon juice, olive oil, mustard, sesame oil, and Worcestershire sauce in a blender until smooth and creamy; season dressing with salt.
- Place collard greens, cabbage, and radicchio in a large bowl. Drizzle dressing over, season with salt, and toss to coat. Add cheese and pickled fennel and gently toss again; scatter coconut topping over.
Short ribs with Piri Piri marinade
https://www.bonappetit.com/recipe/short-ribs-with-piri-piri-marinade
Serves 8
Marinade
- 2 large shallots, coarsely chopped
- 8 garlic cloves, peeled
- 2 Scotch bonnet chiles, stems removed
- 1 2″ piece ginger, peeled, coarsely chopped
- ¼ cup fresh lemon juice
- ¼ cup of vegetable oil
- 4 tsp. paprika
- 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt
Short ribs and assembly
- ¼ cup sherry vinegar or red wine vinegar
- ¼ cup honey
- ¼ cup plus 3 Tbsp. vegetable oil
- Kosher salt, freshly ground pepper
- 3 lb. boneless beef short ribs
Instructions
Marinade
- Pulse shallots, garlic, chiles, and ginger in a food processor until very finely chopped. (Alternatively, pound into a coarse paste with a mortar and pestle if you have one.) Transfer marinade to a medium bowl and stir in lemon juice, oil, paprika, and salt to combine.
- Do ahead: Marinade can be made 1 month ahead. Cover and chill.
Short ribs and assembly
- Mix vinegar, honey, ¼ cup oil, and half of the marinade in a small bowl to combine; season with salt and pepper. Set Piri-Piri sauce aside for serving.
- Brush or rub each side of short ribs with remaining marinade and place in a shallow baking dish or large resealable plastic bag; cover with plastic wrap or close bag. Let chill for at least 4 hours and up to 12 hours.
- Remove short ribs from the marinade and scrape some of the marinades from the surface. Let sit at room temperature at least 1 hour before cooking.
- Heat a dry large cast-iron skillet over medium-high. Coat short ribs all over with the remaining 3 Tbsp. oil and season generously with salt and pepper. Cook short ribs, turning every 3–4 minutes, until deeply charred on all sides and an instant-read thermometer inserted into the thickest part of meat registers 130° for medium-rare, 13–16 minutes total. Transfer short ribs to a cutting board and let rest for at least 10 minutes.
- Slice meat against the grain ¼”–½” thick and serve with Piri-Piri sauce.
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