Tuesday, March 1, 2011

G.G. Cooks G.T's roast zucchini and torn bread salad with verjuice dressing

I'm a little bit additcted to magazines. I have a ridiculous collection (I really don't hoard anything else though!?) and every month I must purchase delicious, Country Style, Jamie, Donna Hay and Gourmet Traveller. I love to spend ages pouring over the pages, drooling at many of the stylish photos and sensational desserts. I must admit there are some pretty amazing looking dishes and I would love to cook them all, but sometimes I do find the recipes a little unrealistic, espesh for mid week meals. So I stick with simple! 

When I was browsing through the Feb 2011 edition of Gourmet Traveller I noticed a couple of recipes that jumped out- looking fresh and straightforward enough to knock up pretty quickly. I decided that the roast zucchini and torn bread salad with verjuice dressing would perfectly compliment the baked chicken I was planning on making on Sunday night.  The salad was easy peasy, and lovely for a late summer dish. My brother in law thought so too when he quietly helped himself to the leftovers I had carefully portioned for the next days lunch! 

When making, I halved the recipe, as I was serving only for 2 peeps and as a side salad, and there was still more than enough (that was, until L got into it.)


This recipe was from the Australian Gourmet Traveller - Feb 2011 edition




Serves 4 
Cooking Time Prep time 15 mins, cook 15 mins (plus cooling)

Ingredients
4 zucchini, cut lengthways into wedges (see note)
60 ml or 1/4 cup extra-virgin olive oil
Juice and finely grated rind of 1 lemon
crustless sourdough bread, coarsely torn
1 cup (loosely packed)  pea tendrils
baby gem lettuce hearts, quartered (see note)
yellow squash, thinly sliced
salad onions, thinly sliced on a mandolin


Verjuice dressing
50ml  olive oil
30 ml verjuice
Juice from 1 lemon


Method:
1) Preheat oven to 220C. Toss zucchini and half the oil in a bowl, season to taste, spread in a roasting pan and roast until golden and tender (12-15 minutes). Drizzle with lemon juice and set aside to cool.


2) Meanwhile, toss bread, lemon rind and remaining oil in a bowl, season to taste, spread in a roasting pan and bake, stirring occasionally, until golden and crisp (8-10 minutes). Set aside to cool.


3) Blanch asparagus until just tender (2-3 minutes), drain, refresh and drain again. Transfer to a bowl, add zucchini, croûtons, pea tendrils, lettuce hearts, squash and onion, and toss lightly to combine.


4) For verjuice dressing, whisk ingredients in a bowl to combine, and season to taste. Drizzle over zucchini 
mixture, toss lightly to combine and serve immediately.







Notes :We’ve used yellow and green zucchini in these recipes, but you can substitute any available zucchini. If gem lettuce is unavailable, substitute baby cos.


P.S - just a photo of the baked chicken I served the salad with. Look at all that stuffing. Sadly L devoured a large portion of the stuffing too.



So readers... tell me- what food magazines do you read religiously, and do you use them as food porn or are you inspired to create the dishes that grace their pages?

6 fabulous comments:

SOL's view said...

Better Homes and Gardens because I love Ed's recipes! Actually, the whole bottom shelf of my double door pantry is devoted to recipes. I try to cook at least one from each book. Sadly, afterwards I can never remember which book it came from.... Gadz but I really need a database!

eye candy carousel said...

Hey lady, that salad looks Gorg! Love the sound of the asparagus and zucchini together, mmm :)

I can't let a month go by without buying delicious and Gourmet Traveller either. I also usually pick up Madison and Masterchef.

GT is my fave lunch time read if I'm by myself at Uni or at home :)

The InTolerant Chef said...

I like Donna Hay, Delicious, Masterchef, BBCGoodfood, Gourmet Traveller... who am I kidding, I love them all! (and I can claim them as a tax deduction!)

Anh said...

you are not the only one who's into mags! I have tones and it's such a pain to move them with me :(

Love this roast chicken! :)

Angie Lives to Eat (and Cook)! said...

Magazines are sources of food porn, though once in a blue moon I'll actually not be lazy and use a recipe out of them but you're right sometimes they seem so tedious to follow. And don't you just hate it when someone eats youe leftovers that you're specifically set aside? =D

mademoiselle délicieuse said...

I subscribed to delicious magazine for a few years but had to curb my habit when I was hoarding more recipes than actually cooking them!

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