Category Archives: Recipes

EAT THIS: TWO SALADS FROM HARRY ROSENBLUM OF THE BROOKLYN KITCHEN

Harry Rosenblum Salad

2 Salads
from Harry Rosenblum of The Brooklyn Kitchen

Spring is when the greens come in and we remember why it was worth waiting through the dark months for delicious local produce. A poached egg makes the salad either decadent as a starter or filling as a light meal. Make a bunch of the crispy onion bits, trust me.

Salad #1 [pictured]

Ingredients:

+ Mustard Greens
+ Roasted Asparagus
+ Poached Egg
+ Crispy Onion Bits
+ Grapefruit
+ Shaved Pecorino

Instructions:

[1] The greens are easy, just a brief rinse and they’re ready to go.
[2] Drizzle the asparagus with olive oil and salt, roast on a sheet at 375 until tender.
[3] Fry minced onion in butter and then roast in oven until dark brown.
[4] Cut grapefruit into bite sized pieces, remove skin and pith.
[5] Poach a fresh egg.
[6] Top all with Pecorino.
[7] Eat.

Pairing: Brooklyn Pennant Ale ’55

Salad #2

Ingredients:

+ Pea Shoots
+ Brooklyn Brine Pickled Fennel Beets
+ Lancaster Chevre

Instructions:

[1] Rinse the pea shoots.
[2] Cut the beets into pieces.
[3] Add chevre.
[4] Add an egg if you want more protein.
[5] Eat.

Pairing: Brooklyn East India Pale Ale

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