簡易檸汁蔬菜 Simple lemony spring greens

Simple-lemony-spring-greens

份量Serve:  4

材料 INGREDIENTS
1 個檸檬 1 lemon
2 湯匙初搾橄欖油 2 tablespoons extra virgin olive oil
海盬 sea salt
現磨黑胡椒碎 freshly ground black pepper
500 克菜葉 500g spring greens

做法 Method
1. 使用特幼刨絲器將檸檬皮刨下,再於粘板上磨成蓉,檸檬皮蓉放於果醬樽內
1. Using a microplane, finely grate the lemon zest onto a chopping board, then transfer to a jam jar.

2. 檸檬對切
2. Cut the lemon in half.

3. 於樽內放入半個檸檬汁,並隔開果渣
3. Squeeze half the juice into the jar, using your fingers to catch any pips (keep the remaining lemon for another recipe).

4. 於樽內加入2湯匙初搾橄欖油和少量海盬及現磨黑胡椒碎
4. Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.

5. 蓋上樽蓋並搖勻
5. Put the lid securely on the jar and shake well.

6. 試試醬汁味道,因個人喜好可添加少許檸檬汁或油。緊記醬汁應調至輕微偏酸,待加入蔬菜後仍可保持清新檸檬口味。
6. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your spring greens.

7. 於大型平底鍋中注入水至半滿,加入少量鹽
7. Half-fill a large saucepan with cold water and add a tiny pinch of salt.

8. 大火將水煮沸
8. Place on a high heat and bring to the boil. Meanwhile…

9. 將菜葉對切開半,再切幼絲
9. Trim and cut the spring greens in half lengthways, then finely slice them.

10. 水滾後放入菜絲煮3至4分鐘,至菜全熟並保持嫩綠色
10. Once the water is boiling, carefully add the spring greens and cook for 3 to 4 minutes, or until tender but still bright green in colour.

11. 菜熟後,用笊篱隔去水份,滴乾水份後放回鍋中
11. Once cooked, drain the spring greens over the sink into a colander, steam dry for a minute, then tip back into the pan.

12. 再次搖勻醬汁並灑於蔬菜上
12. Give the dressing another good shake up, then drizzle it over the greens.

13. 趁蔬菜仍有餘溫,用食物夾輕輕翻炒蔬菜至醬汁全吸收,上碟並立即享用。
13. Using tongs, gently toss the spring greens in the dressing while they’re still hot to help them soak up all the dressing, then transfer to a bowl and serve straight away.

More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/simple-lemony-spring-greens

Special thanks on translation: Ms Ida Lam

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