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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Sunday, July 6, 2014

Panzanella Salad by Steven Dolby















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(Serves 2-3 people)


SALAD DRESSING
Salt (pinch)
1 Large garlic clove
3-4 Sprigs of fresh oregano
1 Tbsp dijon mustard
2 Tbsp red wine vinegar
1/3 Cup olive oil
2 Tsp fresh lemon juice

OTHER INGREDIENTS
200g Ciabatta bread (cut into bite size pieces)
15g Parmigiano reggiano
330g Tomatoes (halved)
60g Cucumber (sliced, skinned and seeded)
40g Red onion (sliced)
1 bunch fresh basil (thinly sliced)

Directions

1. Preheat oven to 350 degree F.

MAKING

For Salad Dressing:

2. In mortar and pestle, add salt and garlic. Grind to a paste.

3. Add oregano, mustard, and red wine vinegar. Mix for 1 minute.

4. Add olive oil and process until emulsified. Add lemon juice, mix and set aside.

For Salad:

5. In a bowl, place bread, add some dressing and mix well.

6. Into a baking sheet, transfer the bread pieces, sprinkle cheese and place in oven for 5 minutes. Remove from oven and let cool.

7. In a bowl, combine tomato, cucumber, onion, bread, and basil. Pour the remaining dressing and mix well.

SERVING

8. Serve garnished with feta cheese and white anchovies.


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© STEVEN DOLBY




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