After a good political screed . . .
in Italian homo edax likes to sit down to a nice salad. Three favorites:
Shrimp Salad.
Tear up 1 large head of red leaf lettuce for your salad. Steam 6 small red potatoes, set aside and chop into medium size cubes. Make a dressing of 2/3 c. olive oil and 1/3 c. sherry wine vinegar, with 3 cloves crushed garlic and 2 t. dijon - whisk together. Now chop 1/2 lb. shrimp raw and peeled. Sautee in 2-3 T. butter til just done and throw in a handful of fresh chopped tarragon. Assemble the lettuce, potatoes, dressing, and warm shrimp and gently toss together - fabuloso!
L'insalata di morte.
Toss up a mix of red and green leaf lettuce (for about 9 c. greens). Mix a dressing of 1 c. olive oil, 1/3 c. balsamic vinegar, 2 t. dijon, a splash of lemon juice, and a mix of salad herbs (fresh preferably - I use a mix of parsley, chives, and tarragon), and set aside. Fry 1 lb. of thick sliced bacon chopped til crisp - remove and drain onto a paper towel. In the grease slowly fry 5 slices of decrusted thick sliced white bread til golden brown (for croutons), set aside. Now mix 1 and 1/2 c. crumbled blue cheese, the bacon, the croutons, and the greens, and pour on the dressing. Gently toss - superb!
Caesar Salad.
Gently tear 1 large head of romaine (removing the green leaf from the hard white inner core on all leaves), set aside. Sautee 5 slices white bread in 1/2 c. olive oil and 3 cloves crushed garlic OR toss cubed bread in a plastic bag with 1/2 c. olive oil and 3 cloves crushed garlic and cook on baking sheet at 350 for about 20-25 minutes til golden brown; cool. Hard boil 2 eggs, and grate 3/4 c. parmeasan cheese. Chop the eggs and toss them with the lettuce, cheese, and croutons. Pour on a dressing of 1/2 c. olive oil, 3 cloves crushed garlic, and 3 T. lemon juice; you may serve with anchovies if you like. AVE CAESAR!
Shrimp Salad.
Tear up 1 large head of red leaf lettuce for your salad. Steam 6 small red potatoes, set aside and chop into medium size cubes. Make a dressing of 2/3 c. olive oil and 1/3 c. sherry wine vinegar, with 3 cloves crushed garlic and 2 t. dijon - whisk together. Now chop 1/2 lb. shrimp raw and peeled. Sautee in 2-3 T. butter til just done and throw in a handful of fresh chopped tarragon. Assemble the lettuce, potatoes, dressing, and warm shrimp and gently toss together - fabuloso!
L'insalata di morte.
Toss up a mix of red and green leaf lettuce (for about 9 c. greens). Mix a dressing of 1 c. olive oil, 1/3 c. balsamic vinegar, 2 t. dijon, a splash of lemon juice, and a mix of salad herbs (fresh preferably - I use a mix of parsley, chives, and tarragon), and set aside. Fry 1 lb. of thick sliced bacon chopped til crisp - remove and drain onto a paper towel. In the grease slowly fry 5 slices of decrusted thick sliced white bread til golden brown (for croutons), set aside. Now mix 1 and 1/2 c. crumbled blue cheese, the bacon, the croutons, and the greens, and pour on the dressing. Gently toss - superb!
Caesar Salad.
Gently tear 1 large head of romaine (removing the green leaf from the hard white inner core on all leaves), set aside. Sautee 5 slices white bread in 1/2 c. olive oil and 3 cloves crushed garlic OR toss cubed bread in a plastic bag with 1/2 c. olive oil and 3 cloves crushed garlic and cook on baking sheet at 350 for about 20-25 minutes til golden brown; cool. Hard boil 2 eggs, and grate 3/4 c. parmeasan cheese. Chop the eggs and toss them with the lettuce, cheese, and croutons. Pour on a dressing of 1/2 c. olive oil, 3 cloves crushed garlic, and 3 T. lemon juice; you may serve with anchovies if you like. AVE CAESAR!
posted by Varro at 11:43 AM
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