Salad Daze

The field of greens…so many to choose from…which is your favorite? I would say mine is Romaine and Arugula (a mean green). I’ve learned a lot from this episode including 2 recipes.1. To properly clean your greens, fill up your sink with as much cold water as it can hold. This allows the dirt to get off the greens and fall to the bottom of the sink. This also re hydrates the leaves so they’ll stay crisp in the refrigerator. Even badly wilted greens can come back after a 20 minute soak.2. Most lettuces will last longer if you keep the leaves them intact, however Alton says with heartier heads like Radicchio and Romaine you can cut with a knife. Just be sure to slice, not hack.3. If prepping delicate greens tear them as this splits the leaves along the cell boundaries, or just leave them whole until you’re ready to serve.4. You need a salad spinner. Wait, is this a unitasker?? Moisture in the greens good, moisture on the greens bad.5. Oxygen deprivation. Spread the greens out on a single layer of paper towel and roll loosely. Put the whole thing in a heavy resealable kitchen bag. This will pull away any surface moisture and slowly give it back as the greens need it. Squeeze out as much air as you can, but be gentle. Then just use a straw to suck out the rest. Laminated Lettuce!
Vendi Vendi Vinaigrette
(Printable Recipe)
Ingredients
* 2 ounces red wine vinegar
* 2 teaspoons Dijon mustard
* 2 garlic cloves, mashed
* 1/4 teaspoon of kosher salt
* 3/4 cup olive oil
Directions
Place red wine vinegar, Dijon mustard, garlic and salt in a glass or metal container with a tight fitting lid and shake to combine. Add olive oil and shake vigorously, until dressing emulsifies and thickens to the consistency of cream.Let dressing sit for 1 hour at room temperature before straining out garlic and serving. Dressing can be refrigerated, but should be brought to room temperature and shaken again before serving.
Recipe courtsey of FoodNetwork.com

I had a little help shaking vigorously 🙂

The classic rule of thumb for vinaigrette is a 3-to-1 ratio of oil-to-vinegar. I did not have a 1953 cocktail shaker that was given to me by Dean Martin, however Len used to be a bartender so I (he) used his. Glass is best because it doesn’t hold on to flavors the way plastic does.To properly dress a salad, start with dry greens (follow steps to storing greens above). Dressing sticks better to dry greens than wet. Put about a tablespoon of dressing per serving at the bottom of a bowl, then add greens and gently toss with hands. Always serve on chilled plates, cold plates help greens stay crisp longer.
This was a great vinaigrette. I was fresh tasting, light and creamy. Definitely a keeper for any greens!

 

Hail Caesar Salad
(Printable Recipe) 

 

Ingredients
* 1 loaf day old Italian bread
* 3 garlic cloves, mashed
* 9 tablespoons extra virgin olive oil
* 1/4 teaspoon plus 1 pinch kosher salt
* 2 eggs
* 2 heads romaine lettuce, inner leaves only
* 7 grinds black pepper
* 1 lemon, juiced
* 6 drops Worcestershire sauce
* 1/4 cup grated Parmesan cheese
Directions
Heat oven to 350 degrees.Cut 1/2 to 3/4-inch croutons from the loaf of bread and place on a baking sheet and put into the oven until dry but not browned.Use a mortar and pestle to mash the garlic with 4 tablespoons of oil and 1/4 teaspoon kosher salt. Strain the oil into a skillet over medium heat. Add the dried croutons and fry, tossing constantly until all of the oil is absorbed and the croutons turn gold. Set aside.Bring 2 cups water to a boil in a small saucepan. Add the eggs and cook for 1 minute. Chill in ice water to halt cooking. Set aside.In a very large bowl, tear lettuce and toss with 3 tablespoons of olive oil. Sprinkle with the remaining kosher salt and the black pepper. Add the remaining olive oil. Toss well. Add the lemon juice and Worcestershire sauce. Break in the eggs. Toss until a creamy dressing forms. Toss in Parmesan cheese and serve with croutons.
Recipe courtsey of FoodNetwork.com

Salad DazeSalad Daze

Salad Daze
No Anchovies! I was surprised, but there are anchovies in Worcestershire sauce. I did add a little extra Parmesan and croutons to top. This was a good Caesar but I cannot say it was my favorite. I am used to the creamy Caesar dressings with tons of flavor. This had a good flavor but was a bit mild for my taste. However, the croutons were really good, and I shall never buy croutons again!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s