西餐教室 Stephen Wong’s Western Kitchen

text . Stephen Wong

王樹勳在飲食界服務多年，乃著名食譜作家。現除了為多份報章雜誌撰稿，定期在Granville Island 主持美食節目外，亦不時遠赴中國推廣介紹卑詩海產。

Stephen Wong is a cookbook author and free-lance writer on food, wine & travel. He is also the “Market Chef” at Granville Island where he hosts a series of popular cooking demonstrations on tasty, simple cooking. And he travels to China frequently to promote BC seafood.

健康波菜沙律（四人份量）

HEALTHY SPINACH SALAD (Served 4)

這一款沙律醬，不但易做，且美味又健康，可用於其他綠葉鮮嫩的菜蔬，如西洋菜、麻香葉、豆苗或綜合菜苗。何不試一客以蒲葉、烤熟或泡紅菜頭及烚蛋粒做成的法國田園沙律；甚至我家的至愛：將安代夫葉及萍果切粗條，與西洋菜、胡桃仁（先烤香）加濃芝士碎同撈而碎成的和味香口沙律。向想更豐富一點的話，加塊雞肉、數只烤蝦，配蒜茸麵飽便成。

做爽口好味的沙律的要訣在於菜葉要留在冰箱內至預備上桌時才拿上來加入沙律醬同撈。醬可先做好，但一旦撈入菜葉，便得享用之！

材料

做法

波菜葉----------------四杯
檸檬之黃色皮茸--------一只
鮮檸汁--------------2 湯匙
蜜糖----------------1 湯匙
無味乳酸--------------1 杯
鹽------------------半茶匙
黑椒末---------------少許
鹹肉-----------------4片
烚透蛋，切碎---------2只
烤榛仁碎------------1/4 杯
香荑蔥碎------------1 湯匙

1. 洗淨波菜，用搖乾箕弄乾，再用抹紙巾輕輕包著，放在冰箱中。
2. 將檸皮茸、檸汁、蜜糖、先放入攪拌機中拌勻，再加入乳酸攪拌之，下鹽用與黑椒末調味。倒入碗中封口，放進冰箱備用。
3. 將小烤箱開至中熱，肉片攤放在焗烤盆上，焗至香脆（每面約三分鐘）。取出後放於抹紙巾上吸油。
4. 取一大沙律盆，將波菜與約四份一之沙律醬撈勻，如有需要可多加汁醬，分置於碟上，加上肉碎、榛子仁及芝士便可。

The dressing for this variation on the classic Spinach Salad is healthy because there is no added fat. It’s also easy to make, tasty and very versatile. You can use it to dress all sorts of flavorful spring greens such as watercress, arugula, snow pea tips or a mesclun mix. Try it in a French country-style variation: with dandelion leaves, pickled or roasted beets, and chopped eggs. Or as in a favourite at my house, tossed with watercress, chopped Belgium endive and apples, and garnished with toasted walnuts and crumbled blue cheese. For a substantial lunch or a light dinner, just add a piece of grilled chicken or a few grilled prawns and serve with garlic toast on the side.
The secret to a good greens salad is to keep the greens that you’re using cold until you’re ready to serve. The dressing can be made ahead, but once you’ve dressed and tossed the salad, it should be served immediately.

Ingredients:

4 cups spinach leaves, tightly packed
1 zest of lemon (about 1 Tbsp)
2 Tbsp lemon juice (about 1/2 lemon)
1 Tbsp honey
1 cup plain yogurt
1/2 tsp salt, or to taste
pepper to taste
4 slices prosciutto
2 hard-boiled eggs, chopped (optional)
1/4 cup toasted hazelnuts, coarsely chopped
1 Tbsp chopped chives

Method:

1. Wash spinach thoroughly and spin dry in salad spinner. Wrap loosely in paper towels and set aside in refrigerator.
2. In a blender or food processor, combine lemon zest, juice and honey and blend until honey is dissolved. Add yogurt and blend well. Season with salt and pepper. Transfer to bowl and refrigerate.
3. Preheat broiler to medium. Spread prosciutto slices onto a cookie sheet and broil until crisp, about 3 minutes on each side. Place on paper towel to cool.
4. To serve: In a salad bowl, toss spinach in about 1/4 cup of dressing until well-coated. Add more if desired. Reserve remaining dressing for later use. Place a portion of salad on each chilled plate. Crumple a slice of prosciutto into bite-sized pieces and sprinkle on top. Sprinkle with chopped eggs, hazelnuts and chives. Serves

回目錄

KWONG FUNG GROUP