Welcome to Coast Culinary Collective’s second installment of “Dinner and a Movie”. At the moment it’s completely gorgeous out so if you’re not inclined to sit inside now, save this for later. Or after you’ve made the recipe I’m including to accompany the film. As my garden is booming with leafy greens, I’ll keep it simple with a salad.
I had wanted to share a film suggestion in this post but both the ones I had in mind don’t seem to be in rotation on any of the standard providers. But maybe that’s OK. The program I’m putting forward is from the brilliant Netflix docu-series “Chef’s Table”. If you haven’t watched the show and you’re a fan of food and the professionals who cook, it’s a MUST. Chef’s Table spotlights some of the most creative and driven chefs around the world. Plus it’s a happy incentive that the world will once again be dining out.
My choice of episodes is from a side series focussing on French chefs, specifically Alexandre Couillon, chef/owner of the 2 Michelin Star “La Marine”. Located in Noirmoutier, a remote village on a spit off the coast of France, it’s my #1 restaurant destination to go to in the world right now. Couillon’s restaurant brought the community back from economic hardship through food tourism. Seafood is his focus and I have a strong pull to chefs who do innovative cooking with “fruits de mers”.
I’m not sure if the link will work if you’re not a Netflix subscriber but…
Alternately; Chef’s Table: France
Season 1, Episode 2
Swiss Chard Salad with Lemon, Parmesan and Pine Nuts
Adapted from a recipe by Alexandra Stafford, this would also work well with spinach, kale and/or sorrel. Be sure to toast the pine nuts in a pan prior to adding.
- 1 bunch Swiss chard
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- sea salt to taste
- crushed red pepper flakes, optional
- 1 lemon
- 1 tsp Dijon Mustard
- 2 tbsp pine nuts
- ¾ cups grated Parmesan, Grana Padano or Pecorino
- Wash and dry the chard and remove the stems from the leaves. (Save stems for another use.) Stack a few of the leaves on top of each other, roll them like a cigar and cut the cigar into thin (1/8-inch) ribbons. Repeat until all the leaves are shredded. Put the leaves into a large salad bowl.
- Zest the lemon into the bowl of chard. Juice the lemon into a small mixing bowl. Add a few generous pinches of salt, the mustard, garlic and the red pepper flakes. Slowly whisk in ¼ cup of the olive oil.
- Add the Parmesan and about ⅔ of the lemon dressing to the bowl. Toss until nicely coated. Taste and add more dressing if you like. Toss in the pine nuts and serve immediately.