Happy birthday America! – my adopted home, and land of liberty…we love celebrating the 4th of July every year with special friends, fireworks and festivities and great food – as always – and this year I wanted to share with you one of my favorite summer salad recipes, my Roasted Beet Salad with Crème Fraiche, Sunflower Seeds and Parsley
Enjoy the fun and spectacle of the 4th in style…
What you’ll need…
1 ½ Lbs Beets (6 medium size beets)
1/2 red onion (thinly sliced)
½ cup Crème Fraiche
2 Tbsp Lemon juice (and zest)
3 Tbsp parsley (chopped)
3 Tbsp sunflower Seeds (toasted)
Drizzle of good olive oil
Freshly ground pepper and sea salt.
How to make it
Preheat oven to 425 degrees F. Brush beets with olive oil and wrap in tin foil and set on a baking sheet to roast for 40 minutes .
While the beets are roasting combine the Crème Fraiche, Lemon juice and zest together.
Allow the beets to cool, slice and toss in the Crème Fraiche dressing. Stir in the chopped red onion, 2 Tsp of the parsley and toasted sunflower seeds and season with salt and freshly ground pepper.
To serve drizzle with olive oil and the remaining parsley.
Griddle Boxty BLT Bites with apple wood smoked bacon, Lettuce and Tomato
Summer tomatoes are now ripe on the vine for the picking, so now is the time to enjoy them. Inspired by attending the ‘Attack of the Killer Tomato’ Festival in Atlanta last weekend, I am harvesting my own garden tomatoes and making all kinds of cool eats with them, including this one – Irish Griddle Boxty BLT bites.
There’s an old Irish saying that goes like this “Boxty in the griddle, Boxty in the pan, if you cannot make Boxty, you’ll never get a man“. The recipe has come in very handy for me over the years and I hope you enjoy this recipe idea from the Shamrock and Peach cook book. It’s a fun summer appetizer using a base of classic Irish Potato Bread or ‘Boxty’. So, enjoy summer tomatoes while they last and are at their very best! Here’s the idea…..
Boxty BLT bites ingredients (allow 3–4 per guest):
24 potato bread rounds
12 roasted red tomato halves (cut in half)
1 bunch Arugula leaves (stems removed)
1 tsp. olive oil
kosher salt and ground black pepper (to season)
8 slices thick cut smoked bacon (cooked and cut into 3 pieces)
2 fl. oz. (¼ cup) mayonnaise
Roasted red tomatoes ingredients:
6 Roma tomatoes (cut lengthwise)
½ tsp. sea salt
¼ tsp. pepper
chopped fresh herbs (parsley, thyme)
1 Tbsp. good quality olive oil
½ tsp. sugar (to sprinkle)
How to make them:
Preheat oven to 250° F.
Toss tomatoes in olive oil and season well with sea salt, pepper, sugar, and herbs. Place tomatoes face-side up on a baking pan and slowly roast for 1½–2 hours. Remove from the oven and allow to cool.
Follow the instructions for classic potato cheese bread.
Roll out to ¼” depth with a floured rolling pin and cut with a 1” biscuit cutter.
Fry bacon in a large heavy-based skillet until crispy and set aside on a warmed plate.
Sprinkle a little flour on griddle and cook Boxty bread bites in small batches on medium heat for 3–4 minutes on each side until the crust is golden brown.
To assemble bites, begin by slicing bacon into thirds and dressing Arugula with a little olive oil, salt, and pepper. Place a small dollop of mayonnaise on top of the Boxty bread, followed by the Arugula leaves, smoked bacon, and the sliced roasted tomatoes.