Recipes from Nate Bruny of Zola New World Bistro

Posted by Cara McShane on 07/19 at 08:00 AM

Last week at the Learning Kitchen event, Nate Bruny, executive sous chef at Zola New World Bistro, demonstrated how to make dishes from market fresh vegetables.

Continue reading for the following recipes: Classic French Salad; Grilled Moroccan Beets with Ginger-Lime Vinaigrette; Salmon Niçoise with Red Pepper Mustard Vinaigrette.

Classic French Salad

Serves 2.

1/2 lb carrots with tops
1/4 cup chopped parsley

2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon Dijon mustard
3 tablespoons extra virgin olive oil
1 pinch sugar
Salt and pepper to taste

Peel carrots and clean the carrot tops for later use in salad. On a box grater or mandolin, grate the carrot into thin strips.

In a second bowl, combine dressing and chopped parley to make simple vinaigrette.

Toss the carrot and dressing together. Let marinade for at least 10 minutes before serving. Garnish with carrot tops.

Grilled Moroccan Red Beets

Serves 4.

10 small-medium beets with tops
2 tablespoons extra virgin olive oil
3 tablespoons Moroccan seasoning (recipe below)
12 oz goat cheese or soft cheese of choice
1/2 red onion, sliced
1/4cup toasted almonds
5 oz ginger-lime vinaigrette (recipe below)

Trim and clean the red beets, setting the greens aside for later use in a salad. If the beets are larger, cut them into smaller slices to keep the cooking times even.

Place the beets into a bowl with extra virgin olive oil and Moroccan seasoning. On a grill at medium heat (325°F), place the beets down to make grill marks. Flip and cover for twenty minutes or until tender.

Assemble some beets on a plate with 3 oz. of cheese, red onion slices and ginger-lime vinaigrette. Garnish with almonds.

Moroccan Seasoning

2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
1 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon curry powder
1/2 teaspoon ginger powder
1/2 teaspoon oregano
1/2 teaspoon paprika

Grind any fresh spices you may have and mix in a bowl.

Ginger-Lime Vinaigrette

1 tablespoon fresh ground ginger
1 lime, zested and juiced
2 tablespoons cider vinegar
1/2 tablespoon mustard
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
Salt and pepper to taste

In a bowl, add ginger, lime juice, cider vinegar and mustard. Whisk the oils into vinegar blend and season with salt and pepper.

Salmon Niçoise

Serves 4.

1/2 lb red potatoes, scrubbed and cut into 1/4-inch slices
1/2 lb green beans, trimmed
1 1/2 lb wild salmon
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1/2 cup red pepper mustard vinaigrette (recipe below)
2 roma tomatoes cut into 1 inch thick slices
1/2 cup black brine-cured olives, halved and seeded
1/2 cup red onion, thinly sliced
3 hard-boiled eggs, peeled and sliced
Fresh herbs for garnish

Bring two medium pots of salted water to a boil. Add the potatoes to one pot and blanch until tender. Drain, pat dry, and set aside. Add the green beans to the other pot and blanch until tender. Shock in ice water to stop from overcooking.

Cut the salmon into four equal portions. Season salmon with salt, pepper, and oil. Grill over charcoal or cook in a sauté pan until medium-well.

Toss the potatoes and green beans in red pepper mustard vinaigrette. Arrange the potatoes, green beans, tomatoes, olives, sliced red onions, and eggs on the plates or serving platter. Garnish with additional herbs if desired and serve immediately.

Red Pepper Mustard Vinaigrette

1 roasted red pepper, seeded and cleaned
1/4 cup cider vinegar
2 oz whole grain mustard
1 clove garlic
1/4 cup extra virgin olive oil

In a blender, puree pepper, vinegar, garlic, and mustard. Add the olive oil slowly while blender is on low speed until fully combined.

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