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2 salad recipes with Gooseberries

Folks, we just started collecting gooseberries in 2012, so we won't have too many this coming summer. But for those of you who were intrigued but at a loss of what to do with the berries, please turn your attention to these 2 salad recipes.

 

The first recipe is a refreshing and light summer salad: Mozzarella, Raspberry and Goosberry Salad-all items you can find in one stop at a farmers' market. 

Ingredients: (made possible by the impressive Robert Irvines through the Food Network)

  • 4 large vine-ripe tomatoes, sliced 1/4-inch thick
  • 5 to 6 fresh mozzarella balls, thinly sliced
  • 1/4 cup fresh raspberries
  • 1/4 cup fresh gooseberries or blackberries
  • 1/4 cup crumbled feta cheese
  • 6 fresh mint leaves, thinly sliced, for garnish
Preparation:

Over medium-high heat, in medium saute pan, heat the butter and sage leaves until the butter becomes a dark brown color, verging on being burnt. Remove from heat and discard sage leaves. Let cool slightly. Whisk together the salt, pepper, red wine vinegar, balsamic vinegar and cooked sage butter in a medium mixing bowl. Slowly whisk in 1/4 cup of grapeseed oil until well blended.

Arrange the sliced tomatoes and mozzarella cheese, on a serving dish, in circular design alternating between the tomatoes and cheese, leaving a portion of each slice exposed. Drizzle with remaining 2 tablespoons of grapeseed oil, the raspberries, gooseberries, and feta cheese. Evenly pour the vinaigrette over the salad. Garnish with mint leaves and serve.

Now, Mr. Irvines advocates for the use of a balsamic vinaigrette that he prepares, but since you may have your own ideas of a dressing, I didn't include. However, follow this link to get his balsamic recipe.

 

The second recipe is based on the cuisine of Burma, also known as Myanmar, produces many spiced dishes of incredible heat and complexity. This salad is a welcome change for my internal temperature from their curries. This recipe comes to us from http://www.meemalee.com/2009/06/recipe-burmese-gooseberry-salad.html, a site dedicated to Burmese food. As Mimi says in her blog, the gooseberry is the perfect substitute for a native sour fruit called the marian. As Mimi wrote, "Marian salad is eaten as a side dish with pork or beef curries and rice. You'll find that the sharpness of the marians cuts perfectly through the richness of the meat and that sourness in turn is offset by the comforting blanket of rice. Use the greenest, firmest, tartest gooseberries you can find."

Here goes deliciousness: mayun-thee thohk

Ingredients:

  • large handful of marians or gooseberries
  • 1 large onion
  • 1 tsp ngapi or belacan
  • 1 tsp peanut butter or gram flour
  • 1 tsp dried red chilli flakes
  • 1 teeny pinch of MSG
  • 1 tsp peanut oil or other flavourless vegetable oil
Preparation:
Char the belacan over a flame (I use a chef's blowtorch).

Dry fry the chilli flakes in a pan till they are toasted and semi-smokey.

If using the gram flour, dry fry this as well until cooked through.

Top and tail the gooseberries and then slice them into thin rounds.
Slice the onion super-thin, so the slices look transparent.

Combine gooseberries and onions in a salad bowl, and crumble the charred belacan all over.

Add the toasted gram flour or peanut butter, oil, MSG and chilli flakes (reserve a few flakes).
Mix thoroughly - the Burmese way is to get stuck in with your hands, and in fact one of the most famous Burmese salads is called let thohk - literally "hand-tossed".

Sprinkle the reserved chilli flakes on top and serve immediately with curry and steaming rice.

Of course, you could always eat the salad by itself, but then you will end up looking like a lemon baby.

Of course, visit her site for more recipes and flawless shots of her food.


End result shot: 

DSC00857

 

Cheers,

Alana

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