Lentils with Burrata and Basil Oil

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During the four years our daughter lived in London, we visited often, using London as a springboard to explore nearby countries, like Ireland, Wales, and Scotland. We also visited areas in England as well, such as the Cotswolds, the Lake District, the Isle of Wight, and Cornwall.

On a couple of these trips, we brought along not only our travel-loving daughter, but also a good friend of hers – another American living in London. This young lady was such a delight – always happy and appreciative. Plus she had really good taste in food, so she fit in with us all!

As a thank you for these vacations, she gifted me the book Polpo – a Venetian Cookbook, by Russell Norman, published in 2012.

The book is fabulous – great stories, and great recipes from a lover of Venice, who owns and runs the restaurant Polpo, in London.

I learned something about burrata from the book. By the author: “Burrata is often confused with mozzarella but they are not the same. Burrata is made in Puglia with milk from Razza Podolica cows (not buffalo), and with added cream, so it is softer and more moist than mozzarella. Burrata’s creamy sweet consistency is the perfect foil to an array of ingredients. This recipe combines it with lentils – a heavenly marriage. Make sure your burrata is of the finest quality and at room temperature.”

And speaking of that, for the first time ever, my cheese shipment from IGourmet was a melted disaster. No, it didn’t help that the temperatures were in the 90’s in early September, but what was supposed to be overnight shipping, became 3 days. The burrata was packaged two to a plastic tub, and two out of three tubs I’d ordered leaked completely. They all had basically “cooked” in the hot box and were hard as rocks.

Of course IGourmet’s customer service was apologetic and I was credited, but it was all around a sad day. I proceeded with this recipe, because it’s not the author’s fault that I received cooked, separated, and curdled burrata in the mail. The recipe will be fabulous with good burrata.

Lentils  with  Burrata  and  Basil  Oil

Leaves from a bunch of basil
Flaky sea salt
Black pepper
Extra virgin olive oil
400 g Puy lentils
2 large carrots, finely chopped
3 celery sticks, finely chopped
1 small onion, finely chopped
3 garlic cloves, finely chopped
5 sprigs of thyme, leaves removed and chopped
4 tablespoons mustard dressing
6 burrata balls

First make the basil oil by placing most of the basil leaves in a food processor, reserving a few of the smaller prettier ones for decorating at the end. Add a little salt, pepper, and enough olive oil to make a thin sauce. Whizz for a few seconds and then set aside.

Put the lentils in a saucepan with enough cold water to cover them by about 7 cm. (I used chicken broth.) Don’t add salt at this state as this will toughen the lentils. Bring to a boil and cook for about 45 minutes. Keep checking them – they need to still hold a small bite. when they are done, drain, refresh in cold water, drain again, and set aside.

Now, in a large heavy-based pan sweat the vegetables in a few good glugs of olive oil with the thyme leaves, a large pinch of salt, and a twist of ground black pepper. When the vegetables are softened and translucent, add the cooked lentils and a splash of water or broth to stop them sticking to the bottom of the pan.

Mustard Dressing
Any basic French vinaigrette will substitute

To finish the dish, add 4 tablespoons of the mustard dressing to the lentils, check the seasoning, and spoon onto a large warm plate. (Because my husband hates vinegar, I used a good garlic-infused oil in the lentils.)

Then tear open your burrata and place on top of the warm lentils.

The heat from the lentils will melt the burrata making it even more creamy and soft.

Drizzle some basil oil over the top and scatter with the reserved basil leaves.

Jambon Persillé

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For this recipe, I referred to Glorious French Food, written by James Peterson, published in 2002. All of the following information is from his recipe. He is very serious about French food, as you can tell from the book’s title!

“While no two versions are exactly the same, jambon persillé is cooked ham that’s been layered in a terrine with chopped parsley and the gelatinous poaching liquid used for cooking the ham. Depending on whose recipe you follow, the terrine may consist of pieces of ham suspended in gelée or contain very little gelée at all, just enough to hold the terrine together.

An exact recipe for jambon persillé is hard to give because ham is one of the few things that aren’t made the same way in different parts of the country. How you make jambon persillé depends on the ham or ham shoulder you start out with and how ambitious you’re feeling. The traditional method consists of soaking a fully cured raw ham for several days to rid it of excess salt and then braising it for several hours in a wine-and-carrot-flavored court bouillon (vegetable stock) to soften it. The ham would probably be a jambon de Moruan in Burgundy, where jambon persillé originates, but prosciutto di Parma, or a less expensive domestic prosciutto, or Smithfield ham would make a good substitute. Split calves’ or pigs’ feet are simmered in the court bouillon with the ham to provide gelatin, which holds the finished jambon persillé together. The ham is cut into cubes or shredded and combined with freshly chopped parsley and the braising liquid in a terrine and allowed to set.

My own approach is somewhat different and takes a few days of forethought. I salt a fresh, raw ham and convert it into demi-sel, a trick that enhances its flavor, and then make stock with pigs’ or calves’ feet, reduce it, and add use it along with vegetables, herbs, and white wine to poach the ham instead of simmering the feet along with the ham in the way most recipes suggest. There are two reasons for making a separate jelly stock. First, this allows you to cook the stock for 10 hours instead of only 6 or so, to extract the maximum of natural gelatin. Second, jambon persillé needs a very gelatinous stock to hold it together, and making the stock in advance allows you to reduce it before you poach the ham.

While my own preference is for homemade demi-sel, you can make a jambon persillé out of just about any form of ham. If you have some decent cooked ham, you don’t need to cook it more. Just slice it, cut it into cubes, and layer it in the terrine with melted fonds gelée, clear stock with some extra gelatin added to hold it together. If you have a fully cured ham, soak a piece of it for 3 days in cold water, changing the water a couple of times a day, and then cook the piece as I describe in the recipe.”

Jambon Persillé
Ham in Aspic

6 quarts when melted fonds gelée
4 pounds [1.8 kg] boneless raw uncured fresh ham or shoulder (5 pounds [2.3 kg] if the bone is in), partially salted or left raw and uncured
4 medium-size carrots, peeled, cut into 1-inch [2.5 cm] sections
2 large red onions, peeled, cut in half through the root end
3 cups [750 ml] dry white wine
1 medium-size bouquet garni
1 large bunch flat-leaf parsley, large stems cut off and used in the bouquet garni

Bring the gelée to a gentle simmer on the stove and simmer about 2 hours to reduce it to 10 cups [2.5 l]. Skim.

To make the gelée, I simmered 5 cut up pigs feet in water and wine, with onions, leeks, parsley, thyme, chives, and bay leaves, plus a dried mixture of soup mix. I cooked, and skimmed, for about 6 hours.

Put the ham in a pot just large enough to hold it. Pour enough of the fonds gelée over the ham to cover it. Add the carrots, onions, wine, and bouquet garni, and bring to a simmer over high heat. Turn down to between low and medium heat to maintain a gentle simmer for 5 to 6 hours, until a knife slides easily in and out of the meat. Add water or more broth from time to time to make up for evaporation.

Transfer the ham to a cutting board and strain the poaching liquid into a clean container. Chop the parsley very fine.

Ladle ½ cup [125 ml] of poaching liquid into the bottom of a 1½-liter (6-cup) terrine and sprinkle over it about 1 tablespoon of the chopped parsley. Pull the ham into shreds and put a layer on top of the parsley and poaching liquid. Pour just enough poaching liquid over the meat to barely cover it, sprinkle more parsley, and add another layer of meat.

Keep layering the terrine in this way, finishing it with a layer of broth and parsley. Refrigerate overnight.

I didn’t shred the ham; I preferred the look of the terrine with large pieces.

When you’re ready to serve, just cut slices right out of the terrine. Or, for a more dramatic effect, you can unmold the whole thing: put a platter upside down over the terrine, invert both together, and lift off the terrine.

If you like, serve with bread, mustard, and cornichons.

Instead of just slices, I roughly chopped the ham in aspic to make more of a salad – something I like to do when I make pigs’ feet.

I also made a caper and parsley vinaigrette for the salad.

Straight red wine vinegar is also good, plus a few capers.

Any size terrine can be used for jambon persillé. In fact, if you want the slices to fit on bread, a long, narrow terrine is best.

Crunchy Pea Salad

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I am American. Born here, bred here. But I’ve never been a big fan of American food. I just wasn’t raised on it. In fact, I can vividly remember the times I was subjected to traditional American dishes after I left home, like beanie weenies, jello salad, sweet potatoes with marshmallows, and poppy seed dressing. The list is actually very long, I just don’t want to make anyone feel like they have to defend the kind of food on which he/she was raised. I was just fed differently.

My mother was raised in France, and knew no other way to create meals for my sister and I than the local farm-to-table approach. She shopped often, harvested from the ocean, the forest, and her own garden, made everything from scratch, and nothing went to waste.

When I was growing up, my mother made croissants and éclairs. I never had a donut. She also began learning about various global cuisines when I was a tween, so dinners were everything from Chinese hot pot, to Russian coulibiac, to Ethiopian wats. I had no idea what mac and cheese was. Frozen food, fast food and coke? Never. So I truly come by my food snobbiness naturally.

Years ago I left behind a friend in California when I moved to the Midwest after getting married in 1982. Although only 10 years my senior, she had a young family that I adored, and I was often invited for dinner. Spaghetti was an involved meal for her, even though she bought the sauce in a jar, the Parmesan in the green carton, and the garlic bread in a foil wrapper. But it was wonderful. I loved being at her house with her family, which I learned quickly was way more important than the food on the table.

Jeanne actually inspired me a lot, although I didn’t really realize it back then. I was quite young, and had no immediate plans on marrying and having children, but she was a wonderful mother and unconsciously I learned from her.

One day, she served a salad called crunchy pea salad. She had gotten the recipe out of one of her Junior League cookbooks*.

I am not going to say anything about those cookbooks, with plastic bindings and recipes like Aunt Susan’s Favorite Cake and Velveeta Rotel Dip. I’ve probably already lost followers from my anti-American food comments.

But this salad was great! And really unique!!! And to this day I’ve kept the recipe, and actually made it a few times. I’ve never heard of it elsewhere, or seen it on a blog, but I suspect it’s fairly well known considering the source.

You can’t beat the ingredients: peas, bacon, cashews, celery, green onions, and sour cream, which all go together beautifully. It’s great to serve at a picnic, or garden buffet, or even a brunch.

So thank you Jeanne for this recipe and your lovely family of which I got to be a part for a short time.

Crunchy Pea Salad

1 – 16 ounce package petite peas, thawed
8 ounces diced bacon
1 cup finely chopped celery
1/4 cup sliced green onions
1 cup salted and roasted cashews
1 cup sour cream, divided
Approximately 1/3 cup vinaigrette, see below

Place the thawed peas over paper towels in a bowl and set aside.

Crisply fry the bacon bits and drain well on paper towels; set aside to cool.

Have your celery and green onions prepared and ready.

Since I didn’t have roasted and salted cashews, I actually roasted mine in the leftover bacon grease. I must say, they almost disappeared before I could put the salad together.

For the vinaigrette, I used a basic recipe as follows:

1/2 cup sherry vinegar, but apple cider will work just as well
1/2 cup olive oil
1 teaspoon Dijon mustard
2 small cloves garlic
1/2 teaspoon salt

Blend everything together well. This recipe makes more than you need for the salad, so keep the leftover vinaigrette in a jar and refrigerate.

Separately, I blended 1/2 cup of sour cream along with only 1/3 cup vinaigrette for the salad. Shake it well in a jar and set aside.

To assemble the salad, remove the damp paper towels from the bowl with the peas. Add the celery and green onions.

Add the remainder 1/2 cup sour cream, and the dressing and stir gently to combine.

I placed the mixture in a serving bowl.

Normally, the bacon and the cashews would be included in the salad, but for the sake of photography, I sprinkled them both on top.

I also sprinkled some salt and coarsely ground pepper.

I served extra dressing, but even as a lover of dressings and vinaigrettes, no more is needed for this salad.

Make sure to add the cashews only at the last minute. The cashews are part of the crunch in the crunchy pea salad.

* Before you even think about writing a comment defending Junior League cookbooks of America, please know that I’ve actually been featured in one, and I’m very proud of that fact. Over the years, the cookbooks have really evolved, and now have normal bindings, gorgeous photos, and creative recipes. Below is a blurb from a write-up about me, in Cooking by the Boot Straps, published in the town where I live.

xx

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Corn and Strawberry Salad with Goat Cheese

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Sometimes I’m a big dummy. When I first brought home the cookbook Eataly from Eataly, in New York City, I marked a salad recipe that really intrigued me. It was a corn salad with strawberries and goat cheese.

Now, I didn’t happen to notice that there wasn’t any corn in the photo of this salad, I just thought the idea of corn and strawberries together sounded good.

What isn’t available to me at my “small town” grocery store, are exotic vegetables, including lettuces, like corn salad. What??? When I researched it, corn salad is another name for lamb’s lettuce and mache!!!

Which then explain why there’s no corn in the photo. And, it turns out there’s no corn salad in all of Oklahoma. So I used small romaine hearts instead just for something green, and indeed used corn as well. And next spring I’m going to grow corn salad.

Corn Salad with Strawberries and Goat Cheese
Definitely adapted
Makes 4 hearty salads

10 ounces goat cheese, at room temperature
10 good-sized basil leaves, chiffonaded, plus extra for garnish
5 tablespoons extra virgin oil, divided
Salt
White pepper
4 flatbreads or naan
2 small romaine heartS, sliced thinly
1 – 15 ounce can whole corn, well drained
1 pound strawberries, sliced
2 tablespoons white balsamic vinegar
Salt
White Pepper

In a bowl, mix together the cheese and basil. In a separate bowl, mix together 3 tablespoons of oil with a pinch of each of salt and white pepper. Break up the flatbread and brush the pieces with the seasoned oil.

Arrange a few pieces of flatbread in individual bowls, then add some romaine, corn, and some sliced strawberries.

Top with spoonfuls of the cheese and basil mixture, followed by the remaining flatbread, corn, strawberries, and cheese.

In a small bowl, whisk together the remaining oil, balsamic vinegar, and a pinch each of salt and pepper. Pour the dressing over the salad, and serve.

Overall, I loved the salad. The basilly goat cheese was fabulous with the corn, strawberries and lettuce. The seasoned pieces of flatbread were delicious.

The only part I didn’t like was when the dressing got onto the flatbread pieces, they mushed up.

So next time, I will toss together the lettuce, corn, and strawberries with the dressing, then add the cheese and flatbread pieces.
I served the salads with chilled Lillet.

I really love the corn and strawberries together – two different kinds of sweetness.

Arugula could definitely be substituted for corn salad, if you can’t find it either.

And as far as mixing the basil into the goat cheese, I’d much rather chiffonade a lot of basil and mix into the lettuce, corn, and strawberries, and then simply crumble the goat cheese. It’s funny, I’ve had trouble with the Eataly cookbook recipes before!

Smoked Trout Salad

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When my husband went on an Alaskan fishing trip in 2019, he brought home trout as well as the expected salmon. I really had to think about what to do with the trout.

I’ve fished for trout often over the years in Utah and Colorado mostly, and my favorite way to prepare it is… at a cabin! I don’t care if I cook it inside on a rickety stove, or outside over a campfire. To me, it’s more of the ambiance of being in the mountains by a creek that makes just-caught trout so good.

My mother taught me how to fish. Sometimes, we didn’t plan on fishing, but we’d walk along a river and Mom would invariably find leftover line and a hook, then make disparaging remarks about the fishermen who left the mess. Then she’d dig up some kind of worm covered in pebbles, and voila. Trout dinner.

This is a picture from the last time my mother and I fished together in Utah, back when she was 70.

I contemplated what to do with this Alaskan trout, called Dolly Varden, and decided to smoke it. My immediate thought for a resourse was Hank Shaw, whose blog is Hunter Angler Gardener Cook. Mr. Shaw is also the author of Buck Buck Moose, Duck Duck Goose, Pheasant, Quail, Cottontail, and Hunt, Gather, Cook, all of which have won awards.

This trout weighed 1 pound and 3 ounces and measured 12″ without its head.

Hank Shaw recommends drying the fish in a cool place overnight, which creates a sticky surface on the fish called a pellicle. This helps the smoke adhere to the fish. So I dried the trout overnight on a rack in the refrigerator, using a couple of toothpicks to hold the fish open. The next day I brought the fish close to room temperature before smoking.

I used alder wood chips, placed the trout on the rack, started the smoker over fairly high heat to get the wood smoking, then turned down the heat and let the smoke happen.

Thirty minutes worked perfectly. According to Mr. Shaw, the trout’s internal temperature should read between 175 and 200 degrees F, and mine was exactly at 175.

Let the trout cool slightly then remove the skin gently, and pull out the backbone.

The smoked trout is cooked, smokey, and tender. Perfection.

Break up the pieces of trout, removing any stray bones. Cover lightly with foil to keep the fish warm and proceed with the salad recipe.

Warm Smoked Trout Salad
2 hefty servings or 4 first course servings

6 fingerling potatoes, halved
1 can great northern white beans
2 hard-boiled eggs, halved
Smoked trout, about 1 pound
Fresh parsley
French vinaigrette consisting of equal parts olive oil and a mild vinegar, chopped fresh garlic, Dijon mustard, and salt.
Grilled bread, for serving

Cook the potatoes until tender, then place them in a bowl with a little olive oil, salt, and pepper, and toss gently.

Drain the beans well then add to the potatoes and toss gently. Allow the hot potatoes to warm the beans, then place them in a serving dish.

Add the hard-boiled eggs, and then top the salad with the warm trout.

Sprinkle with chopped parsley and add the vinaigrette to taste.

Serve grilled bread on the side.

There are so many variations possible with this salad.

You could cover the platter in butter lettuce leaves first, and include fresh tomatoes or steamed green beans or even beets.

This salad is very mild in flavor, created to let the smoked trout shine. If you want a flavor pop, add chives or parsley to the vinaigrette.

Although not quite the same, high-quality smoked trout can be purchased on Amazon. I’ve used the one shown below left for smoked trout and shrimp paté.

I highly recommend the Cameron stove-top smoker. It works especially well with fish.

Here is the smoked trout recipe from Hank Shaw’s website; he uses a Traeger grill.

My Favorite Salad

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I eat a lot of salads throughout the year, even in the winter. I love all salad ingredients – lettuces, avocados, beets, raw vegetables, grilled meat or fish, some nuts or seeds and cheese… I love to mix them up and also pair with dressings and vinaigrettes.

But then, there’s this one salad I’ve actually made multiple times for friends. (My husband doesn’t eat salads.) I don’t remember the source of the recipe, because mine was a magazine recipe cut and glued to an index card from decades ago.

It’s a composed salad, and these are the ingredients: Barley, purple cabbage, carrots, celery, dried cherries, and feta cheese. Intrigued? I was, and now I’m hooked.

It’s very pretty served layered in a trifle dish, or any deep clear bowl. Each component is treated separately for maximum flavor.

The recipe is really in two parts. One part, the vinaigrette. The other part, the salad itself.

My Favorite Salad

vinaigrette:
In a small blender, combine
1 cup of good olive oil
1/3 cup of apple cider vinegar
Juice of 2 large lemons
2 cloves of garlic
1 tablespoon of Dijon-style mustard
Salt
Blend until smooth.

salad:
2 cups hulled barley
Grated carrots, about 5 cups
1 whole purple cabbage, thinly sliced, about 5 cups
1/2 head celery, thinly sliced
1 1/2 cups dried tart cherries
12 ounces crumbled goat cheese

First prepare the vinaigrette. Set aside at room temperature.

Cook the barley in 4 cups of water or broth if you prefer. Let cool. Once it’s almost room temperature, mix the barley with about 3 tablespoons of the vinaigrette and set aside.

Place the grated carrots in a small bowl and add about 2 tablespoons of vinaigrette, stir well, and set aside.

Place the cabbage in a large bowl and toss with about 2 tablespoons of vinaigrette. Have the rest of the ingredients handy.

Place the sliced celery in a smaller bowl and add a tablespoon of vinaigrette. Toss well and set aside.

Layer half of the barley in the bottom of your salad serving bowl or dish. Cover with the celery.

Then add half of the cherries. And top with half of the goat cheese.

Then cover with 1/2 of the cabbage. Then all of the carrots.

Then the remaining barley.

Top off with the last of the dried cherries and goat cheese.

Let the salad sit for at least an hour. Or, make it the day before and refrigerate it overnight, letting all of the flavors meld together. But serve at room temperature.

I also serve this salad with extra vinaigrette for those who want that extra hit of vinegar.

And, if this salad is for those who require protein, it is fabulous with added grilled chicken or avocado.

Mix and match your favorite ingredients – lentils would work instead of barley, for example – and I’m not a huge celery fan, which is why I only allowed one layer of it. But do include the dried cherries and goat cheese!


Roasted Veg Vinaigrette

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Vinaigrettes are equally as important to me as their salad counterparts. With a proper choice of ingredients, one can really make a salad burst with flavor with a perfectly paired vinaigrette.

I’ve posted before on vinaigrettes made with reduced beet juice ( think salad of crunchy vegetables, lentils and goat cheese) and a vinaigrette made with a fresh pear (think baby greens with apples, bacon, and blue cheese).

I’ve posted on a vinaigrette made with strawberry vinegar, one made with pineapple juice, vinaigrettes with parsley or curry powder… the list is really endless because the possibilities are endless.

Recently I was inspired by a vinaigrette recipe made with roasted onion and shallot. And I got to thinking what I could add to that… because I can’t leave a recipe alone. This is one I created.

Beyond roasting the vegetables, which is left to your oven, the rest is easy!

Make a triple batch! You’ll love how versatile this is not only as a vinaigrette but as a marinade, or served with grilled leeks or asparagus.

Roasted Vegetable Vinaigrette

1 purple onion, peeled, quartered
1 red bell pepper, trimmed, de-seeded, cut into 8ths
6 shallots, peeled, halved
6 cloves garlic, peeled
Olive oil, divided
Salt
Pepper
Red wine vinegar
Tabasco sauce (optional)

Preheat the oven to a roast setting, or 400 degrees F.

Place the onion, red bell pepper, shallots and garlic cloves on a jelly roll pan or rimmed roasting sheet. Generously drizzle olive oil over the vegetables, about 1/4 cup. Season with salt and pepper.

Roast until vegetables show some caramelization and are tender. Remove the pan from the oven and let cool.

Place all of the vegetables and olive oil into a blender jar.

Blend until smooth, adding another 1/4 cup or so of olive oil.

Then add the red wine vinegar. I’m not offering amounts in this recipe, only because I like my vinaigrettes strongly vinegar-flavored. Most people I’ve cooked for do not.

If you want some zing, add some Tabasco sauce, taste away, and season more if necessary. I added more salt.

Make sure the vinaigrette is smooth. If you use cruets for your vinaigrettes, you are familiar with the problem with one little piece of garlic clogging the spout!

The salad I created to showcase this vinaigrette was simple. Butter lettuce, crab, avocado, green onions, and black sesame seeds.

It was a perfect pairing of tastes and textures.

I was lucky enough to have frozen crab legs left over from the holidays, so I used that crab. But grilled shrimp or scallops would also be divine.


Note: This recipe actually makes a fabulous dipping sauce if you omit the vinegar.

Antipasti Pasta Salad

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This pasta salad recipe isn’t remarkable on its own, being that there are hundreds of pasta salad recipes, but this is remarkably good!

Inspired by my favorite antipasti platters, I used Italian dry salami, Prosciutto, Provolone, Fontina, plus olives and pepperoni. Then I added pasta and fresh vegetables to create an easy pasta salad that is definitely extraordinary.

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My vinaigrette is classic, made with olive oil, red wine vinegar, Dijon mustard and garlic.

Feel free to make this salad your own. It’s one of those “use what you like” recipes. Change up the meats and cheeses, add sun-dried tomatoes or marinated artichokes, chives or shallots, or your favorite dressing. It will all be delicious!

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Antipasti – Inspired Pasta Salad

16 ounces pasta of choice, I used rotini
Olive oil
Salt
10 ounces dry Italian salami
8 ounces Provolone
8 ounces Fontina
6 ounces Prosciutto
12 ounce jar peperoncini
6 ounces Greek Kalamata olives
6 ounces pimiento-stuffed Spanish green olives
12 ounces spinach
Fresh cherry tomatoes
Fresh basil leaves
Vinaigrette of choice

Begin by cooking the dry pasta based on the package directions. Drain well, then return to the cooking pot. Stir in a few tablespoons of olive oil and a little salt; set aside to cool.

Cut up the salami and cheeses in a sort of julliene shape. Place in a bowl and set aside. Chifonnade slices of Prosciutto, or alternatively, slice in to bits. Set aside.

Place the drained pepperoncini and olives in the jar of a food processor and pulse until in pieces. Set aside.

Chifonnade fresh spinach leaves and place on a large platter or pasta bowl. Add the cooled pasta on top.

If you don’t want a “composed” salad, all of the ingredients can alternatively be tossed in a large bowl.

Add the salami and cheese mixture, plus the Prosciutto.

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Add some of the pepperoncini-olive mixture to the center of the pasta salad.

Sprinkle generously with coarsely-ground black pepper and cayenne pepper flakes.

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If desired, add some cherry tomatoes, and basil leaves.

Serve at room temperature with the vinaigrette.

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note: I would normally have added a little vinaigrette to the cooked pasta, but I’m always wary about guests not liking vinegar. But all components of this salad could first be tossed with some vinaigrette, including the spinach, if the salad will be served immediately. If your guests also don’t like pepperoncini and olives, the mixture could be served on the side.

Salad and Giving Thanks

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This year I didn’t get the opportunity to cook Thanksgiving dinner, which is fine. The typical American Thanksgiving meal is quite involved, especially if you’re trying to make everybody happy and satisfy their requests. You can spend days in the kitchen.

But what one misses out on is Thanksgiving leftovers. And I really missed them this year. Fabulous, hearty and delicious food that reheats well, and is perfect for winter weather.

So I was inspired to create a salad inspired by Thanksgiving dishes, even though I had no leftovers. No problem. Grilled turkey, sausage, rice, wild rice, Brussels sprouts, cranberries, and more.

So the following recipe is more of a guide for a Thanksgiving-inspired salad using your favorite Thanksgiving ingredients. Not all of them – that could get quite messy!

Use rice, barley, wild rice, or even quinoa. And then just have fun with the ingredients. Serve at room temperature with your choice of vinaigrette or citrus-based dressing. Here goes.

Salad for Giving Thanks

Combination of brown and wild rice, cooked
Mini Italian sausage balls, cooked
Cooked Brussels sprouts
Turkey tenderloin
Sliced celery
Toasted pecans
Dried cranberries
Vinaigrette of choice

Have a serving platter large enough for the number of eaters. Plan on large servings, because this salad is delicious and addicting!

Have your rice cooked, and make a layer with it on the platter.
sal
Add the sausage balls, followed by the Brussels sprouts.


I cooked a piece of turkey tenderloin in a skillet, seasoned only with garlic pepper. Many Americans use poultry seasoning. I browned the turkey on both sides, then put on a lid and cooked it until it was 155 in the thickest part.

Place the turkey on a cutting board and let it rest. I sliced the tenderloin, but you could cut it up as well.
chick
Add the turkey to the salad. Then add the celery, pecans, and dried cranberries.

Serve the salad warm or at room temperature, topped with the vinaigrette.
an equal amount of sherry vinegar. I poured the mixture in a blender jar, added one clove of garlic, some salt, and about 2/3 cup of olive oil. Blend and go!

vin

salad1
note: I wouldn’t recommend using 100% wild rice, which is actually a grass and not legally rice. And because of that fact, too much of it creates a texture similar to alfalfa, which I can only imagine eating.

Chopped Brussels Sprouts Salad

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Recently I had brunch at a restaurant in Fort Worth, Texas, and I was so intrigued by their Brussels sprouts salad, that it ended up being my brunch meal. I surprised myself, because I typically get something breakfasty for brunch, but the interesting-sounding salad won me over.

I was smart enough to snap a couple iPhone photos, shown below, so I would remember the ingredients, all of which were chopped into similar sizes except for the cheese.

So today I’m “copying” this salad to enjoy again and calling it a “chopped” salad. But I’m making one change. I’m cooking the Brussels sprouts. My pieces in the salad were at the most parboiled, and as a result, hard and bitter. It almost ruined the salad for me.

I’m still glad I ordered this unique salad, though, and was excited to try it out at home!

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Chopped Brussels Sprouts Salad

1 pound Brussels sprouts
8 ounces, approximately, grilled chicken
6 small, whole cooked beets
4 hard-boiled eggs
2 good-sized avocados
Handful of golden raisins
8 ounces Manchego or Idiazabal
4 ounces Marcona almonds

To begin, trim the ends off of the Brussels sprouts. Cut the larger ones in half, if necessary, so that they are fairly uniform in size. Place them in a steamer pan and steam them until just tender. I prefer steaming over boiling because I feel they’re less water logged.

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Place the Brussels sprouts in a large bowl and let cool. Meanwhile, cut the chicken, beets, eggs and avocado into similarly-sized pieces.

Add the chicken, beets, eggs, and avocado.

Add the raisins and the cheese. I cut the cheese in smaller pieces than the other main ingredients.

Then add the almonds. Make a light dressing of your choice. I used some olive oil and a champagne vinegar.

This is the champagne vinegar I used. If you see it, don’t buy it. I had never used it until I made this salad. As I was sprinkling it on the salad I got a whiff of it. Nasty stuff. Terrible aftertaste. I’m pretty sure I got it at Central Market.

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I quickly switched to a white balsamic vinegar, and I’m really glad I did. I actually poured that awful vinegar down the drain.

Toss the salad gently and serve at room temperature.

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You can sprinkle some finely ground almonds on the top if you wish.

This salad was even better than I remember it.

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The beets are a little problematic because they want to color the other ingredients purple. And the hard boiled eggs are impossible to cut neatly and keep from crumbling.

But flavor-wise, the salad is wonderful. I especially love the almonds and golden raisins! I will make this again!