Tuesday, December 18, 2012

Quick layered salad

In the time it takes to make a sandwich, you can have something much tastier and more creative.  Today my hubby got out the cottage cheese, so I started from there.  I filled a blue bowl half full of cottage cheese.  On top, I layered:

cilantro, chopped
red onion diced (the Christmas red/green thing)
radish, diced
bell pepper, diced
sweet cherry tomatoes in half
cucumber diced without seeds and with a bit of rind
avocado

and then I thought about it and added

black sliced olives
a sprinkle of sunflower seeds
a small lime wedge
salt, pepper

Very fresh tasting.  My husband came in the room (having gobbled his plain cottage cheese) and said, "You always have the best things."

Note:  limes or lemons will keep a long time in waxed paper bags instead of plastic.  I have bags called Natural Value unbleached.  Avocado will stay nicely in the refrigerator fruit drawer if wrapped in a paper towel.

Monday, December 17, 2012

Our Daily Salad Philosophy


I am an amateur student of the salad.

Salad is the most creative part of the meal.  You can make it differently each time and take advantage of what's available.

Use the highest quality ingredients and keep the basics on hand. 

Never put anything brown in your salad.  That means lettuce!  If you use bagged lettuce, sort it carefully.  

Chop your lettuce so it will fit in your mouth.  Okay to use a knife.

Keep a variety of nuts, seeds, and cheeses.  I keep nuts and seeds in jars I saved for the purpose.

Never put anything in your mouth you don't wash--BUT Lettuce must be dry, so do it in advance! 

The only dressing worth eating is the one you make yourself in less than a minute just before you dress your salad.

Technique matters big time!

I judge every dining experience by the salad.  If a restaurant can't make a tasty salad, or doesn't respect the role of the salad, it's not likely I will be back.

Red and Green Christmas Beet Salad

Ingredients

Assemble in a bowl for two:
Chopped Iceberg lettuce
Red onion, green onion
Chopped Raddicchio
Blue Cheese, crumbled

Separately chop the beets on a paper towel

Dressing for two:
In a small bowl combine about two tablespoons good quality Olive Oil
About one tablespoon red wine vinegar
A dollop of Grey Poupon
Salt, pepper
A few flakes of Tarragon crushed as you add
Whip it up with a fork

Pour about half on the salad and toss well, turning bowl.  Take your time.  Technique is important!
Put beets in leftover dressing and toss gently.  Put on top of salad.  Add a sprinkling of sunflower seeds.

~Fini~