A simple technique that shows off the succulence of the stalks of mei-quin and crisps the leaves nicely. The flavor is mild, so the salad of tomato with the light dressing points up the flavor of the mei-quin.
INGREDIENTS:
4 medium mei-quin heads, split lengthwise
2 tomatoes, seeded-liquid saved with seeds strained out, diced (Liquid is for dressing)
1 cup, or as needed, Tomato Vinaigrette v.2, or Tomato Herb Vinaigrette, your choice
2-4 sprigs marjoram or oregano
¼ cup lightly toasted pine nuts
Light flavored oil as needed –avocado, grapeseed, or lightly flavored olive oil
METHOD:
Heat oven to 400°F. Get out a large roasting pan or large heavy bottomed fry pan, and place in the hot oven for 10 minutes.
Rub mei-quin halves with oil and season with salt and pepper. When pan is hot, add enough oil to film cooking vessel generously. Place mei-quin halves cut sides down into hot cooking vessel, season with salt and pepper, and scatter with pieces of herb sprigs. Place in oven and cook 8-10 minutes, or until bottom is golden. Flip the mei-quin and cook 5 minutes. At this point the stalks should be crisp-tender.
Remove to a platter when the half-heads are crisp tender and lay on a platter. Spoon dressing over them, scatter with pine nuts and tomato dice, serve right away.
Serves: 4
Source: Chef Andrew E Cohen
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