|
|
The Salad EclecticSep 08 '03 Write an essay on this topic.
Popular Products in Books
The Bottom Line Try it. I think you'll like it.
This recipe was created over a year ago by my brother and his wife, one lazy Sunday afternoon at my place. It has been a hit every time served since then. Basic Ingredients: 1. Butterhead lettuce (Boston or Bibb lettuce), no iceberg please; 2. Parma ham, freshly and very thinly sliced, cut into 1 inch pieces; 3. Fresh tarragon leaves, dried is not an option; 4. Toasted pine nuts; 5. A little Arugula (optional); and, 6. Grated parmigiano-reggiano Dressing: 1 ¼ cup extra virgin olive oil 1 tbsp. white wine vinegar or champagne vinegar 2 tbsp. Dijon mustard 3-4 tbsps. Honey Salt and pepper to taste One large whole garlic clove; do not crush or chop, we only want a hint of the garlic flavor (adjust the amounts to taste) Preparation: 1. Lightly toast the pine nuts and set aside to cool. 2. Wash the greens, spin and/or pat dry. 3. Combine all ingredients for the dressing by shaking well in a tightly lidded container. 4. Combine the basic ingredients in a salad bowl, making sure the tarragon leaves, parma ham and pine nuts are as evenly distributed as possible. I do this by preparing the ingredients by layers in a salad bowl(i.e., a layer of lettuce (and arugula if desired), sprinkle with tarragon leaves, scatter a few parma ham slices, sprinkle with some pine nuts, then dust with a little cheese. Repeat until salad bowl is filled. 5. Serve with the dressing, extra toasted pine nuts and grated parmigiano-reggiano on the side. Note: By personal preference, we toss the salad with the dressing only as served so as to make sure the greens remain crisp and fresh. The salad may be pre-tossed with the dressing but make sure it is done right before the guests are served.  |
| Read all comments (4)|Write your own comment |
