Image provided by: University of Oregon Libraries; Eugene, OR
About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (May 18, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, MAY 18, 2016 Unique, refreshing salad suitable for spring Many people associate salads with dieting, and dieting with bland foods. But salads can be just as fresh and l avorful as other foods. One of the best things about salad is the limitless possibilities regarding ingredients. Just about anything can be added to salad, making it a versatile dish anyone can enjoy. h e following recipe for “Melon Salad with Watercress and Oroblanco Vinaigrette” from Tal Ronnen’s “Crossroads” (Artisan) is just one of many takes on this refreshing and ot en nutritious meal. MELON SALAD WITH WATERCRESS AND OROBLANCO VINAIGRETTE Serves 4 1 2 1⁄2 1⁄2 ripe canary or honeydew melon (about 2 pounds; see note) Oroblanco or other seedless white grapefruits cup fresh mint leaves, cut into chif onade cup i nely diced Kite Hill trul e, dill, and chive sot fresh almond milk cheese (optional) 1⁄2 cup watercress, stems trimmed 1⁄4 cup Oroblanco Vinaigrette (recipe follows) Flaked sea salt, such as Maldon Freshly ground black pepper Canary melon: h e bright-yellow canary melon gets its name from the color of the tiny bird. h e l esh is actually light green, with a sweet l avor that is slightly tangier than that of honeydew. If canary melon is unavailable, substitute honeydew. To prepare the melon: Slice a small disk of the bottom of the melon so it can stand upright on a cutting board. Cut the melon down the middle to halve it and scoop out the seeds and membranes with a tablespoon. Halve the melon pieces again, so you have four 1⁄2-inch thick slabs. Lay the slabs on the cutting board and, using a 1-inch round cutter, punch out 5 circles from each slab. Set aside. Discard the rind. To segment the grapefruits: First slice of the top and bottom of each one and stand upright on a cutting board. Use a paring knife to cut of the skin and bitter white pith of the fruit in strips from top to bottom, following the natural round shape and turning the grapefruit as you go. Trim of any white pith that remains. Hold each grapefruit over a bowl to catch the juices and carefully cut along the membranes on both sides of each segment to free it, letting the pieces drop into the bowl. Squeeze the juice from the grapefruit membranes into the bowl; you’ll need the juice for the vinaigrette. To serve: Arrange 5 melon rounds on each plate. Strew the mint ribbons over them. Scatter the grapefruit segments, cheese, if using, and watercress on top. Drizzle with the vinaigrette and season with l aked sea salt and pepper. OROBLANCO VINAIGRETTE MAKES ABOUT 1 CUP 1⁄2 2 4 1⁄4 1⁄4 1⁄4 1⁄4 shallot, minced garlic cloves, minced fresh basil leaves, i nely chopped Pinch of red pepper l akes cup fresh Oroblanco grapefruit juice (reserved from salad) cup white balsamic vinegar cup extra-virgin olive oil cup grapeseed oil Kosher salt and freshly ground black pepper Combine the shallot, garlic, basil, and red pepper l akes in a small mixing bowl or a mason jar. Add the juice, vinegar, and oils, season with salt and black pepper, and whisk or shake vigorously to blend. Let over vinaigrette can be kept covered in the refrigerator for up to 1 week. Great Food & Craft Brews Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Happy Hour Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! Where good friends & great food come together! 1285 Bay Street in Old Town Florence (541) 902-8338 ROCKIN’ & ROLLIN’ SPECIAL www.bayviewl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. RHODY WEEKEND Surfside Restaurant $ 8.00 CALL: 541-997-8263 88416 First Ave. ® ~ FEATURED LOW-CARB SELECTIONS ~ PARMESAN CRUSTED SALMON: Grilled, Poached, or Blackened CHICKEN PETRALE BREAST: Boneless, Skinless Breast of Chicken SOLE SHRIMP SKEWERS: 2 Grilled Shrimp Skewers FOR ONLY $12.95 All of the above are served with Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad and for dessert... ¼ LB. BURGER AND FRIES w/ all the fixin’s Cherry Coke and Root Beer Floats Available Mo’s Mo’s Hi, Welcome Restaurant to MARIONBERRY OR PEACH COBBLER FOR Local, fresh and savory dining with a view. COMPLIMENTARY APPETIZER $4.25 NEW ITEMS ala mode for $1.00 more Baby "Motivation Back Pork for Ribs BBQ Mo's PORK RIBS: Every Month has brought in special Kids" with the tables which raise money for local Gang charities BBQ that are devoted to James Sauce helping the wellbeing of local children. This month Headstart is the local charity being honored. SALMON CEASAR SALAD BLACKENED w/purchase of entrée Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Bring this ad in for discount. Off er expires 5/24/16 Serving Bowls of comfort for Over 50 Years • 541-997-2185 Mo’s Old Town, Florence • Daily 11 am - 8 pm ®
