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Posts Tagged ‘salad’

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So there we were…sitting on the couch…watching baseball…(watching The Yankees)…on a ridiculously hot day…eating a Cobb salad…and I thought to myself…I feel so American right now.  And it was fun.  And we hooted and hollered as Derek Jeter tied Lou Gehrig’s record for 2,721 hits…and I wondered if the neighbors could hear our cheers.  And never having been a sports fan in my life, I thought… I could get in to this.

But please.  Don’t get your hopes up about Fantasy Football.  I just don’t think I have it in me.

For our Salade Americaine

I used “Little Gem” lettuces which are a cross between a butter lettuce and romaine.  You could easily use either one with tasty results.  I then made a creamy dressing using creme fraiche (but you could also use a combination of buttermilk and sour cream).  I minced some tarragon and stirred it into the creme fraiche.  Then I added a few splashes of champagne vinegar and a few glugs of extra-virgin olive oil and lots of freshly ground black pepper, and whisked it together.  I tossed the lettuce with some of the dressing and put it on the plate.

I placed a spoonful of black-eyed peas on one side, some diced Jack cheese on another side, and a huge dollop of caponata on another side.  Tomatoes went smack-dab in the middle.  More dressing drizzled over the whole thing, and mmm, did it hit the spot.

What?  Caponata isn’t American?  Creme fraiche either?  Harumph.  We live in a melting pot baby!

Oh, come on.  I know I left out the ham…so call me a bad American.  But I think you’ve heard my rant on rules already…

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Come on guys, just go to your local farmer’s market and pick up some of this:

P8290028It is so worth it!  Try to find young heads that still have their roots attached.  Bring them home, pluck their roots off and wash them in plenty of cold water.  It’ll blow your socks off.  Yeah, yeah, I know it’s summer-time…I don’t have socks on either.  Well then, it’ll blow your sandals off… your toenail polish?  Whatever.  You’ll love it.

My favorite way to eat a green salad is like this:

Slice one shallot really thin, and macerate it in 1-2 Tablespoons of red-wine vinegar.  Give it a pinch of salt, and some freshly ground pepper.  Let it sit for about 10 minutes.  Pour it over the greens and add a glug of extra-virgin olive oil, and another pinch of salt.  Toss it with your hands.  None of this salad tong stuff.  Your fingers will be much gentler to the delicate leaves than a big ol’ pair of clunky plastic salad tongs.  Taste a leaf.  Add more vinegar, oil, salt, or pepper to taste.  Yum.

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