I Love It When José Cooks for Me

That is why I visit José Andrés' restaurants as much as possible. The salad below featuring his line of ingredients, was posted on his facebook page today and puts sardines to a fine, light and luscious use. Not to mention its easy and oh so quick to make, while also fitting into the low carb/Paleo lifestyle. Enjoy!

Clementinas con Sardinas y Aceitunas (Clementines with Sardines and Olives)

September 6, 2013 at 12:03pm

A delicious, light and healthy salad that's easy to make and sure to impress your friends and family!

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Clementinas con Sardinas y Aceitunas
Clementines with Sardines and Olives
Serves4

For the dressing:

- 1 cup José Andrés Arbequina Extra Virgin Olive Oil
        (http://bit.ly/18qYBUe)
- ¼ cup José Andrés Reserva Sherry Vinegar
        (http://bit.ly/1cPy7jM)
- Zest and juice of 2 clementines
- 1 shallot, thinly sliced
- 12 José Andrés Arbequina Olives, pitted and halved
        (http://bit.ly/155rBDO)
- Sea salt to taste

For the salad:

- 4 clementines, peeled and sliced into ¼-inch rounds
- ½ head romaine lettuce
- ½ head Bibb lettuce
- ½ head Lolla Rosa lettuce
- 8 José Andrés Sardines in Olive Oil
        (http://bit.ly/14qvZi0)
- Sea salt to taste

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To make the dressing:
Whisk together the olive oil, vinegar, clementine juice, zest, shallots and olives in a medium bowl. Season with salt and set aside.

To make the salad:

Divide the heads of lettuce into individual leaves and distribute them evenly among 4 plates or serving bowls. Place two sardines and ¼ of the clementine slices on each salad. Drizzle each salad with dressing and season sea salt.


www.JoseAndresFoods.com
(c) 2013 José Andrés

Chickpeas and Spinach - How Can You Go Wrong?

I caught chef Jose Andres, owner of some of my favorite D.C. restaurants, yesterday on All Things Considered show on NPR. He was participating in the "How Low Can You Go" $10 or less meal for a family of four recipe challenge.

His entry was a dish his wife made for him as newlyweds - Moorish-Style Chickpea And Spinach Stew. Obviously low cost, especially when you use dry beans, this combination is great with an number of spices. I particularly love Indian chickpeas with a side of palek (spinach). For our herbivores it's an easy task to leave out the fried egg that is added almost as a garnish and still have a really tasty meal.

I was going to try this today, but the 90 degree weather in the nation's capital is keeping me on an all sorbet and salad diet this week. Perhaps later when it cools down and acts like a real April (before May gets here Thursday)?

In the meantime, here is the recipe straight from Tapas: A Taste of Spain in America by Jose Andres, published by Clarkson Potter.


By the way, this competition is not only for celebrity chefs - you can submit your own recipes in 'How Low Can You Go' The challenge: Feed a group of four for less than $10. Bonus points for dishes that seem more expensive. All Things Considered will talk to the creators of some of the favorites and may feature them on the radio.
Listen Now to Andres on NPR