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Categories:
eggplants kosher salt extra-virgin olive oil sherry vinegar balsamic vinegar garlic red pepper freshly ground pepper extra-virgin olive oil leeks garlic potato fennel bulb romaine vegetable stock flat leaf parsley lemon juice salt fresh Ricotta ricotta salata chives tomatoes baby lettuces nuts
Viewed: 130 - Published at: a year agoIngredients
- 1 pound Japanese eggplants, sliced into 1/4-inch rounds
- Kosher salt
- 1 cup extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 3 tablespoons balsamic vinegar
- 4 garlic cloves, smashed
- 1/2 teaspoon crushed red pepper
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 2 medium leeks, white part only, finely chopped
- 2 garlic cloves, very finely chopped
- One 2-ounce Yukon Gold potato, peeled and finely chopped
- 1/2 cup finely chopped fennel bulb
- 1/2 pound hearts of romaine, thinly sliced crosswise
- 3 heads Bibb lettuce (about 9 ounces), thinly sliced
- 3 cups vegetable stock or broth
- 1 cup coarsely chopped flat-leaf parsley
- 2 teaspoons fresh lemon juice
- Salt and freshly ground pepper
- 1/4 cup fresh ricotta, preferably sheep's or goat's milk
- 1/4 cup coarsely grated ricotta salata (2 ounces)
- 1 tablespoon minced chives
- 2 small tomatoes, cut into thin wedges
- 1 cup baby lettuces
- 2 tablespoons toasted pine nuts
Method
- Arrange the eggplant slices in a single layer on 2 baking sheets and sprinkle all over with 2 tablespoons of kosher salt.
- Let the eggplant slices stand for 3 hours.
- Thoroughly rinse the eggplant and transfer the slices to a clean kitchen towel.
- Squeeze the eggplant dry.
- In a glass or ceramic jar, mix the olive oil with the sherry and balsamic vinegars, garlic and crushed pepper; season with salt and pepper.
- Add the eggplant, cover and refrigerate for 2 days.
- In a large saucepan, heat 1 tablespoon of the olive oil.
- Add the leeks, garlic, potato and fennel.
- Cover and cook over low heat until tender, about 10 minutes.
- Add the romaine and Bibb lettuces and toss just until wilted, about 30 seconds.
- Transfer the contents of the saucepan to a blender.
- Add the vegetable stock, parsley and the remaining 3 tablespoons of olive oil and puree.
- Strain the soup through a fine sieve into a medium bowl.
- Stir in the lemon juice and season with salt and pepper.
- Refrigerate the lettuce soup until chilled.
- In a small bowl, blend the fresh ricotta with the ricotta salata and chives and season with salt and pepper.
- Ladle the soup into bowls.
- Garnish with eggplant rounds and tomato wedges.
- Using 2 spoons, form the cheese mixture into 8 quenelles and place 2 in each bowl.
- Scatter the baby lettuces and pine nuts over the soup and serve.
