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Salad & Main Course Recipe. Team ： Vivi Chen Eva Ciou. Garden Salad. Ingredients. 5 tablespoons red wine vinegar 3 tablespoons grapeseed oil 1/3 cup chopped fresh cilantro 2 lemons 1 teaspoon white sugar 3/4 teaspoon salt 2 cloves garlic, minced.
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Salad & Main Course Recipe Team：Vivi Chen Eva Ciou
Ingredients • 5 tablespoons red wine vinegar • 3 tablespoons grapeseed oil • 1/3 cup chopped fresh cilantro • 2 lemons • 1 teaspoon white sugar • 3/4 teaspoon salt • 2 cloves garlic, minced
1 pound package frozen shelled green soybeans 3 cups frozen corn kernels 1 pint cherry tomatoes, quartered 4 green onions, thinly sliced 15oz black beans
Directions • In a large bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lemons juice, sugar, salt and garlic. • Bring a large pot of lightly salted water to a boil. Add the green soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute.
Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
Broiled Lamb Chops with Caramelized Root Vegetables and White Bean-Rosemary Sauce
Ingredients • 120g lamb chops • 91g white bean • 91g root vegetable
Marinade • 90ml reduce-sodium soy sauce • 15ml chopped rosemary • 15ml chopped thyme • 15ml chopped sage
30ml vegetable oil • 5ml ground black pepper • 20ml lamb loin chops • 5ml kosher salt • 910g caramelized root vegetables • 910g white bean-rosemary sauce
Method • Combine the ingredients for the marinade and spread evenly on the lamb chops. Marinate for 30 minutes. • Brush any excess marinade off the lamb. Season the chops with salt and pepper and place on a rack in a roasting. Broil until medium rare. Last sprinkle of rosemary.
