SOMETIMES I FORGET THE WSJ has a wonderful food section especially fun to check on weekends. This terrific-looking meal by chef Eric Ripert is right up my alley---simple, easy to put together and oh so good for you. It also could be right out of a favorite paleo cookbook. From the WSJ article:
When chef Eric Ripert returns home after traveling abroad, he comes with bags full of exotic ingredients and a head full of new menu ideas. "After my first trip to Japan, suddenly Le Bernardin was Japanese," Mr. Ripert joked of his Manhattan restaurant. In this recipe for cod and mustard greens—Mr. Ripert's third of four Slow Food Fast contributions—a soy-ginger vinaigrette references that first influential trip, taken almost 12 years ago. Sweet and sour, spicy and salty, the dressing imbues both the seared fish and the greens it rests upon with a classically Japanese balance of flavors. There are familiar Western elements, too, like lime juice, shallot and olive oil; Mr. Ripert has never shied away from layering disparate culinary traditions in a single dish. "The olive oil brings richness and fruitiness," the chef explained, and yet "Japan is very much on the plate."While strong mustard greens are down on my list of favorite greens, the idea of these mingling with ginger, shallots and lime juice is mouth-watering and appealing. Scroll down for the exact recipe. I'm there!
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