Recipe: Argentinian empanada topped on luscious salad
Yes, dough made from scratch one of those all-purpose did a batch and frozen and retrieved as needed. A stick of unsalted French butter to a cup and a half of stone-ground flour kneaded with a little cold water and a pitch of kosher to a ball, do ten times over and plastic wrap. The presence of the rolling pin here is for texture-smoothness and distribution of the fatty solids of the butter to equanimity. The unseen filling is cooked spiced quinoa and boiled kale and ready to shallow fry in olive oil low heat (the idea is rollout to paper-thin the dough so when rendered in the very hot pan the light crisp flakiness of the crust is coming together).
Harvest and drain well. The culminating idea to float the empanada on greens came from Paris. One evening with cousin in a 9th arr. resto after book hunting all day a boatload of glistening little gem lettuces, endives and caper peppers docked in front of us full-mast with toasted baguette; on the bottom of the plate the bread was already absorbing the tangy creamy yogurt and brillat-savarin dressing. Back in the states anteed up the home salad with the empanada for mouth-watering divinity, biting into the dense crescendo of emulsified grains and greens (and, yes, copied faithfully the yogurt sauce from Paris for my salad to make two of a kind). Dressing: fine yogurt, the brillat (a triple cream brie-like cheese), rose water, shallots, anchovies (can do without), adjust taste balance with salt and pepper whisking thorough in wide bowl for watery viscosity. Play with your salad leaves to toss. Be the captain.
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