Daikon is a health-promoting Japanese white radish. I create shreds of daikon with a sharp Victorinox peeler, then place them on a bed of finely-shredded lettuce, sometimes with a few fine pieces of red onion for even more nutrients and additional piquancy. Ideally, this refreshing salad is dressed with mirin or a vinaigrette. It makes the perfect complement to gyoza dumplings.~©M-J de Mesterton 2018
Using a tool for creating Swedish meatballs (similar to a melon-baller), I was able to make pieces of avocado more appealing than usual in a salad. I doused the avocado balls in lemon juice to prevent them losing their fresh green colour. Elegant salad design dictates that dressing is added only to the lettuce component, so that the other ingredients are clearly visible. With the addition of Roma tomato-wedges and finely shredded cheese, this concoction made a perfect summer luncheon for one.
©M-J de Mesterton 2018
A sturdy stainless steel cart with a custom-cut Melamine surface serves as a work-island in M-J’s tiny kitchen, and attached hooks hold her heavy French cast-iron pans. The smaller stainless steel cart has a butcher-block surface, together with two shelves that hold a basket of potatoes, a wooden Zeissen coffee-grinder, assorted porcelain platters and baking-dishes. ©M-J de Mesterton 2018
M-J’S LOW-CARB, HIGH PROTEIN LUNCHEON SALAD
Bacon bits, 1/3 cup of shredded Parmesan cheese, an avocado cut into pieces, Romaine lettuce and almond-coated white-meat chicken combine to make an elegant, high-protein luncheon dish.
I top this low-carb salad with home-made ranch dressing, which I create from mayonnaise, buttermilk, and/or sour cream, mixed with onion and garlic powders and dried parsley. When I don’t have the powdered onion and garlic, I will dice bits of fresh ones very fine and sauté them before mixing with the other ingredients. Add salt and green or white pepper to taste, then blend with a wire whisk.
©M-J de Mesterton, April 2010
I discovered Tanimura & Antle Little Gems lettuce lately, when my market was out of Romaine heads. These are so far superior to the usual Romaine that I’ve switched, and now only buy Little Gems. Not to be confused with my series of paintings from 2008 by the same name, which did come first. I’ve read that the Tanimura & Antle company trademarked it. For vegetable trays that feature dips, and for scooping tabbouleh, these lettuce leaves make excellent replacements for things like pitas and chips.~~M-J de Mesterton ©June 2017
Simple and satisfying, a salad made with Romaine lettuce and crushed walnuts may be enhanced with Cheddar cheese to make a nutritious luncheon dish. The best dressing for M-J’s Walnut-Romaine salad recipe is a honey-laced vinaigrette. For an elegant salad-design, toss the lettuce in dressing before arranging the crushed walnuts around the edges of your bowl. ©M-J de Mesterton
Cook ground beef with typical taco seasonings: chile powder, onion, and cumin (optional), or a pre-packaged taco-seasoning mix. Mash the meat while it is cooking, until fine texture has been achieved. Distribute taco meat among individual bowls. Decorate with tortilla sections or chips, shredded cheese (Cheddar, Monterey Jack or Colby are good choices), tomatoes, lettuce and avocados. Garnish with sour cream or offer ranch-style dressing at table
©M-J de Mesterton 2011
|AN ELEGANT LUNCHEON DISH COMPOSED OF THE FIVE FOOD GROUPS|