the smaller dice also allows for more tastes in a bite, which, imho improve
the experience, Lee
"M. JL Esq." > wrote in message
...
>
>
> I take it all so much for granted now that i didn't think to mention a
> technique taught me by the ER (Elderly Relative).
>
> However upon reading Judy's contribution i was reminded of it. And a need
> to have a salad
>
> But the first time i ever saw the ER (Elderly Relative) make a salad it
> just confirmed to me she was suffering from OCD (obsessive compulsive
> disorder).
>
> Then i ate her salad and it was marvellous. Not just good tasting
> excellent, but toothsome and a veritable amuse bouchee
>
> Her trick was to patiently and with extreme diligence cut up the broccoli,
> sweet peppers, cauliflower & etc. into very small dice, not more than a
> quarter of an inch on a side. A slightly larger dice for tomato, cucumber
> & etc.
>
> And she served it with a big soup spoon.
>
> I refined her technique with a very sharp knife and just slicing the whole
> veggies across their grains in such a way it produced an even smaller dice
> than she in her meticulous manner did, and more quickly.
>
> And IMO this very small dice of the salad veggies makes for not only an
> more easily masticated salad but one that tastes better, if only perhaps
> because it is easier to chew than big hunks of raw veggies.
>
> Thin sliced green onions are first sliced length wise and then into thin
> slices.
>
> I add canned, drained & rinsed garbanzoes and marinate the poached chicken
> breast after it has been diced up in my own home made vignette.
>
> Tossing the composed salad with the same vinaigrette.
> --
> JL
>
> Judy Haffner wrote:
>
>> Somehow I missed this post until just now, Lee. This salad is my own
>> recipe, and have tried to come up with the ingredient amounts, but you
>> may have to adjust some of them, according to your own tastes, This
>> salad has always been very popular, and am often asked to bring it to
>> potlucks, family dinners, and the like.
>> Sometimes I used diced cooked chicken and sometimes cooked cocktail size
>> shrimp, whatever I feel like at the time.
>>
>> Chicken Pasta Salad
>>
>> 1 pound sea shell macaroni, cooked, drained and rinsed with cold water
>> Diced cooked chicken (about 2 cups, or use shrimp)
>> 1/2 cup chopped green onions (tops and all)
>> 5 or 6 radishes, chopped
>> 6 hard cooked eggs, chopped
>> 1/2 cup chopped celery
>> 2 tbsp. diced pimiento
>> 1/3 cup diced sweet pickles
>>
>> Put all together in large bowl. Add; 2 tbsp. apple cider vinegar, 1/2
>> tsp. celery seed, several generous shakes of Salad Elegance seasoning,
>> Salt & pepper to taste and enough mayonnaise to moisten..about 1 cup, or
>> so.
>> Chill well before serving.
>>
>> Judy
>>