Rick’s Salad Wrap
1 soft wrap
1 small carrot , peeled, grated using a box grater (3/4 cup lightly packed per sandwich)
1/2 ripe avocado
1 lightly packed cup baby spinach leaves (or rocket, or sliced iceberg, kale, cos/romaine, or other perky leafy greens)
1/4 cup alfafa or bean sprouts , tightly packed
1/2 tomato , sliced into rounds (3 – 4 slices)
3 – 4 beetroot slices (canned)
salt and pepper to taste
Dressing:
1/4 tsp Dijon mustard (mainly for thickening, so it clings)
1 1/2 tsp apple cider vinegar, or red wine/white wine vinegar
1 tbsp extra virgin olive oil
1/2 small garlic clove , finely grated or use garlic press
1/8 tsp each salt and pepper
Dress carrot first – Whisk the Dressing ingredients in a small bowl. Pour 3/4 of the dressing in a separate bowl, add the carrot, toss with fingers. (Leave remaining dressing in the other bowl for now, there shouldn’t be much).
Lazy smashed avocado – Use a fork to smush the avocado flesh in the skin with a generous pinch of salt and pepper. (If scaling up or you prefer being normal, scoop flesh into a bowl and smush).
Dress baby spinach – When you’re reading to assemble the sandwich, toss baby spinach in the remaining dressing (“wipe” the side of the bowl clean).
Assemble – Gentle warm the wrap. Smear with smushed avocado (1/3 – 1/2 cup). Place tomato slices on base, sprinkle with a pinch of salt and pepper. Add with baby spinach, beetroot, carrot then lastly the alfalfa or bean sprouts. Fold up sides and roll somewhat tight, devour!
Garlic Confit Caesar Dressing
20 garlic cloves
1/2 cup vegetable oil
1/4 cup olive oil
2 teaspoons lemon zest
3 anchovy filets
1/4 cup lemon juice
1/4 cup finely grated parm
1 teaspoon Worcestershire
1 egg yolk
Salt and pepper
In a small saucepan, add the garlic and cover with the oils. Bring to a light simmer over medium heat then cook, reducing the heat as needed to maintain a simmer, until lightly golden, about 15 minutes. Remove from the heat and stir in the lemon zest and anchovies, then let cool completely.
Transfer the cooled mixture to a mason jar or quart container with the lemon juice, parm, Worcestershire, and egg yolk. Using an immersion blender, purée until a thick dressing forms. Season with salt and pepper, then use immediately or store in an airtight container in the refrigerator for up to 5 days.
Beef Wellingtons Bundles
1 tablespoon extra virgin olive oil
1 Eight ounce package mushrooms, sliced
1 tablespoon rosemary, chopped.
1 large egg, lightly beaten
1 (13.2 ounce) package puff pastry dough (I use the brand Jus Rol)
12 ounces beef tenderloin, cut into cubes (about 3/4 inch each)
1 pkg. Boursin cheese, crumbled
2 tablespoons Dijon mustard
1 tablespoon thyme
6 slices Prosciutto, cut in half.
Salt and pepper
Flaky salt, for topping
Preheat oven to 400 degrees.
Heat oil in a medium nonstick skillet over medium heat. Add mushrooms and Rosemary and sauté 3 minutes or until browned. Season with pepper and salt. Set aside.
Season the pieces of meat with salt and pepper. Place in a heated cast iron pan. Sear the until nice and golden.
Whisk together egg and 1 tablespoon water in a small bowl to make an egg wash.
Spray cooking spray inside the wells of a 12 count muffin pan. Spray cooking spray on the outside of another 12 count muffin tin.
Unroll the puff pastry sheet and place it on top of the muffin tin that you sprayed the inside of. Place the other muffin tin on top of the pastry and push down to make wells in the dough. Squeeze a dollop of mustard inside the center of each well. Sprinkle with thyme.
Place a piece of prosciutto top of the herbs next.
Arrange pieces of beef next. Top each with a spoonful of the crumbled Boursin cheese and some mushroom slices.
Use a pizza cutter to cut between the wells going across and upwards.
Take the corners of the pastry and bring them together and twist to seal to make little bundles.
Brush the tops of the pastry with egg wash. Sprinkle with a little bit of flaky salt.
Place in the preheated oven and bake for 20 minutes or until pastry is puffed and golden brown. Let stand 5 minutes.
