Post by Nunny on Jul 26, 2005 12:07:12 GMT -5
[glow=purple,2,300]A handsomely arranged combination salad can be the solution for what to serve at an informal spur-of-the-moment meal. The trick is to toss all of the elements separately in vinaigrette, letting some marinate for 10 to 20 minutes if they need to take on flavor. Then when you arrange your work of art, each part of it is perfectly seasoned. Here is a hearty meatless combination. Vinaigrette recipe is at bottom.
1 can kidney beans, rinsed and drained
Raw zucchini, sliced
Raw mushrooms, sliced
Mixed salad greens
Hard-boiled eggs
Tomatoes
Olives
Anchovies
Chunks of tuna or other fish
Chopped parsley
Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20 to 30 minutes.
At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around the edges of a large serving dish. Mound the beans in the center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, chunks of tuna or other fish.
Pour a bit more vinaigrette over all, sprinkle with chopped parsley or other herbs, and serve with French bread and a chilled rosé wine.
Vinaigrette:
1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and lemon juice
1/8 teaspoon salt
Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
6 to 8 tablespoons best-quality olive oil or salad oil
Fresh ground pepper
Optional: 1 tablespoon minced shallots or scallions and/or 1/4 teaspoon dried herbs such as tarragon or basil
Either make the dressing in your empty salad bowl: Beat vinegar or vinegar and lemon juice, salt, and optional mustard in bowl to dissolve the salt. Then beat in the oil by droplets, and finally the optional shallots or scallions, and such seasonings as you feel necessary.
Or place all ingredients in a covered jar, shake vigorously to blend, and correct seasoning.
Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens.
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1 can kidney beans, rinsed and drained
Raw zucchini, sliced
Raw mushrooms, sliced
Mixed salad greens
Hard-boiled eggs
Tomatoes
Olives
Anchovies
Chunks of tuna or other fish
Chopped parsley
Marinate kidney beans, zucchini, and mushrooms in vinaigrette for 20 to 30 minutes.
At serving time, toss mixed salad greens in a bowl with vinaigrette and arrange around the edges of a large serving dish. Mound the beans in the center, and decorate base with groups of marinated mushrooms and zucchini interspersed with hard-boiled eggs, tomatoes, olives, anchovies, chunks of tuna or other fish.
Pour a bit more vinaigrette over all, sprinkle with chopped parsley or other herbs, and serve with French bread and a chilled rosé wine.
Vinaigrette:
1 to 2 tablespoons excellent wine vinegar, or a combination of vinegar and lemon juice
1/8 teaspoon salt
Optional: 1/4 to 1/2 teaspoon dry or Dijon mustard
6 to 8 tablespoons best-quality olive oil or salad oil
Fresh ground pepper
Optional: 1 tablespoon minced shallots or scallions and/or 1/4 teaspoon dried herbs such as tarragon or basil
Either make the dressing in your empty salad bowl: Beat vinegar or vinegar and lemon juice, salt, and optional mustard in bowl to dissolve the salt. Then beat in the oil by droplets, and finally the optional shallots or scallions, and such seasonings as you feel necessary.
Or place all ingredients in a covered jar, shake vigorously to blend, and correct seasoning.
Makes about 1/2 cup, enough for 2 1/2 to 3 quarts salad greens.
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