Mala’ai Salad Dressing
May 17, 2012
Mala’ai Salad Dressing
1/4 cup lemon juice (may sub orange or lime) plus zest from 1 lemon
1 Tablespoon rice wine vinegar
1 Tablespoon shallots, minced
1-2 cloves garlic, minced
1/2 cup extra-virgin olive oil
1/2 tsp salt and freshly ground black pepper Grind garlic and shallots in mortar and pestle with some coarse salt. Combine with juice, zest, and rice wine vinegar in a large mixing bowl. Slowly drizzle in olive oil, in a stream, whisking constantly, until mixture has thickened. Season with salt and pepper and adjust flavors as needed. Refrigerate until needed. Makes slightly less than 1 cup.
You can also use a blender or processor.
To dress salad: add 2T dressing to a large bowl of salad. Work the dressing into the salad, tossing lettuce gently with tongs. There should be no dressing on the bottom of the bowl and lettuce leaves lightly coated.
Cal 31, makes 32 servings
Mala’ai Zucchini Carpaccio
May 17, 2012
Mala’ai Zucchini Carpaccio
1/4 cup extra virgin olive oil
3 Tablespoons lemon juice
Salt (1/4 tsp) and freshly ground black pepper
2 medium zucchini, sliced into 1/8” thick coins
Fresh basil, Parmesan curls (1/2 oz)
Place zucchini coins in a colander and sprinkle generously with a little kosher salt. Let stand 3-5 minutes. Drain liquid. Rinse zucchini under cold running water. Drain and let dry.
In a medium bowl whisk together the olive oil and fresh lemon juice. Season to taste.
Toss zucchini with a small amount of the dressing. Arrange on a plate. Garnish with chiffonade of fresh basil. Scatter with edible flowers and Parmesan curls over the top and sprinkle with black pepper.
Cal 153, makes 4 servings
Chef Mastrascusa's Mala`ai Salad Recipe
Oct 31, 2011
Mala`ai was lucky enough to have Chef Nick Mastrascusa and his culinary team work with our students. Here is the recipe they made together.
Hibiscus & Baby Romaine Salad, Citrus Lilikoi Vinaigrette
Recipe
Vinaigrette
2oz fresh lilikoi
2oz fresh lemon juice
2oz fresh tangelo juice
2cup Extra Virgin Olive oil
Salt and pepper to taste
Salad
Baby romaine leaves
Hibiscus leaves
Yakon / peeled and julienne
Edible flowers for garnish
Toss the greens in the vinaigrette and serve immediately.
Mahalo Chef Nick!
Holy Guacamole Recipe
Sep 22, 2011
This is the first of a series of recipes that we want to share. We make this regularly with our students, and boy is it ono!
Holy Guacamole
2 avocados
Cherry tomatoes, halved or quartered
3 Hawaiian Chili Peppers
1teaspoon sea salt
1tablespoon keffir lime juice
Chopped herbs of your choice: cilantro, garlic chives, green onions (aka scallions), stick oregano, or basil
Olive Oil
Cut avocados in half, remove the pit and scoop flesh into large bowl. Mash avocado with a fork, leaving some chunks for texture. In a mortar, grind peppers with salt until you have a ‘pink’ salt. Add a little to the avocado. Add lime juice, tomatoes, and herbs. Drizzle with olive oil, it gives it a silky texture that is pleasing to the mouth. Add salt and pepper. Taste! What does it need? More tang from the lime? More spice from the pepper or salt to bring out the flavors? Adjust seasoning as needed to please your palate. Serve immediately to your amazed family and friends!
Mahalo Garden Intern Susan for sharing this with us.
