Vegetable Terrine
David Jarvis serves slices of his vegetable terrine on fresh greens with dressing that combines mandarin orange juice an balsamic vinegar. The terrine is molded of sauteed vegetables and chilled overnight, so you need to start this dish a day ahead. The bonus: at serving time it’s ready to slice and serve.
Ingredients
- Vegetable oil spray
- Leek - 1, large green leaves only, cleaned and blanched
- Unflavored gelatin - 1 packet
- Cold Water - 1/2 cup
- Olive Oil - 1 tablespoon plus 1 teaspoon
- Mixed mushrooms - 1 cup
- Zucchini - 2 cups, finely diced
- Red lentils - 2 cups, cooked
- Russet potatoes - 2 cups, finely diced
- Mixed basil and chervil - 1 tablespoon, minced
- Olive Oil - 3 tablespoons
- Salt and freshly ground black pepper
- Baby Orange Dressing
- Tangerine or mandarin orange juice - 1 cup
- Balsamic Vinegar - 1 tablespoon
- Curry oil - 1 tablespoon
- Mesclun (mixed baby greens) - 2 cups
- Olive Oil - 1 teaspoon
- Sherry Vinegar - 1 teaspoon
- Salt and freshly ground black pepper
- Fresh basil - 4 sprigs
Instructions
To prepare the terrine: Spray a 2-1/2-inch-by-10-inch terrine with vegetable oil spray. Dry the leek leaves with paper towels. Line the terrine with the large leek leaves, letting the leaves hang over each side of the terrine. Dissolve the gelatin in the water to soften. Heat the tablespoon of olive oil in a medium skillet over medium heat and saute the mushrooms until they soften. In another skillet, heat the teaspoon of olive oil and saute the zucchini until lightly browned. Combine all the vegetables and the olive oil in a large bowl. Season with salt and pepper. Warm the gelatin-water mixture over low heat and pour over the vegetables, very gently stirring to blend. Drain off all excess water. Fill the leek-lined terrine with the vegetable mixture, pressing down gently. Wrap the ends of the leeks over the vegetables and press to seal. Cover with a cloth napkin, then cover loosely with plastic wrap and place a heavy weight on top. Refrigerate overnight.
To make the dressing: Put the juice in a small pan over medium-low heat and simmer until reduced to the consistency of syrup. Add the vinegar and cook again to a syrupy consistency.
To serve: Toss the greens with the oil, vinegar, and seasonings. Take the vegetable terrine out of the mold and cut into 1-inch slices. Divide among the plates. Arrange greens beside the terrine slices. Mix the curry oil into the orange syrup and spoon this dressing around the plates; the dressing will separate into 2 colors. Garnish with basil sprigs.
