Differences

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--- salads [2017/02/07 23:05]
Leslie Cambias [Salad Dressings]
+++ salads [2024/07/08 02:04] (current)
Jim [Celery Seed Dressing]
@@ Line 52: / Line 52: @@
 ====Iceberg Salad====
-Another old fashioned salad that is rarely seen now is Iceberg lettuce with Russian dressing.                 We had this about twice a year.  The old recipe has an eighth wedge of a head of lettuce plopped on a plate and dressed with mayonnaise mixed with a little ketchup and chopped sweet pickle and minced hard-boiled egg.  An easy one is mayo mixed with a mild salsa from the jar.   Great for lazy cooks and old guys trying to relive their childhood.
+Another old fashioned salad that is rarely seen now is Iceberg lettuce with Russian dressing.                 We had this about twice a year.  The old recipe has an eighth wedge of a head of lettuce plopped on a plate and dressed with mayonnaise mixed with a little ketchup and chopped sweet pickle and minced hard-boiled egg.  An easy one is mayo mixed with a mild salsa from the jar - also with egg and pickle.   Great for lazy cooks and old guys trying to relive their childhood.
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      *1/4 cup vinegar
      *1 cup salad oil
-     *1 tablespoon grated onion
+     *1 tablespoon minced onion
 Combine all ingredients. Beat in blender until it combines and thickens a little.  Chill.
 ----
+====Cream Dressing====
+This is contributed by Jim Cambias, from a recipe by Daddy's favorite celebrity chef Jacques Pepin. It's quite simple and very good.
+     *1/4 cup heavy cream
+     *1/4 teaspoon salt
+     *1/4 teaspoon ground black pepper
+     *1 & 1/2 teaspoon vinegar
+Combine cream, salt, and pepper, then beat until the cream thickens, not quite to the point of becoming whipped cream. Mix in the vinegar, and there you are. One could easily add chopped dill or chopped fresh basil.
+----
 ====Okra Salad====
 Maw-maw would pick out very small okra – about 2 inches long,  and boil them in salted water until soft.   Okra is tough as a boot when raw,  and needs to be boiled to the soft and slimy stage, but not stringy.   This requires about 15 minutes or more,  with frequent stirring.  Taste.  When they are soft (including the caps)  drain and let it cool.   Dress with vinaigrette and refrigerate.
+----
+====Tuna-Rice Salad by Jim Cambias====
+This comes from a cookbook called //Enoteca//, by Joyce Goldstein, and I suspect my father picked it up intending to have a good laugh. However, it's a surprisingly good and useful book, and he wound up getting some extra copies to send out as gifts. The Tuna-Rice salad has become a summertime favorite at my house, so when I cook rice I often make extra to use in making this dish a few days later.
+     *1 cup of dry rice, cooked à la Creole (or just in a rice cooker)
+     *Dressing of 3/4 cup olive oil mixed with the juice of a lemon, with salt and pepper
+     *1/2 cup chopped red onion
+     *1/4 cup chopped fresh parsley
+     *10 ounces of canned tuna (or seared tuna if you have some left over)
+     *1 can of flat anchovy fillets
+     *Tomato wedges (optional)
+Cook the rice then let cool. Mix about half the dressing with the rice, along with the onion and parsley, then turn out into your serving bowl. Make a little well in the center and fill with the tuna and anchovies, then pour the remaining dressing over the fish. Decorate the edge with the tomato wedges and serve. This is enough for four to six people as a main dish. Have some bread handy to sop up the delicious fishy oil.