I LOVE salads, so have many favorite kinds. We often make a meal out of
just salad, especially in the summer when it's so warm.

My favorite is probably the Mexican Chef Salad with the crushed Doritos,
hamburger, beans, lettuce, etc., but also like a Pasta-Chicken Salad,
which is my own creation. I like a good tangy Coleslaw, and another one
we like is a Bok Choy Salad. I also like most gelatin fruit type salads.
Enjoy good potato salad too, but it can't be 'blah' and taste like
potatoes and mayonnaise mixed together.
If you have a recipe to share here, that would be great too, or just
tell us what all you put in your salads, and something about it.

Judy

"Judy Haffner" > wrote in message
...
>
> I LOVE salads, so have many favorite kinds. We often make a meal out of
> just salad, especially in the summer when it's so warm.
>
> My favorite is probably the Mexican Chef Salad with the crushed Doritos,
> hamburger, beans, lettuce, etc., but also like a Pasta-Chicken Salad,
> which is my own creation. I like a good tangy Coleslaw, and another one
> we like is a Bok Choy Salad. I also like most gelatin fruit type salads.
> Enjoy good potato salad too, but it can't be 'blah' and taste like
> potatoes and mayonnaise mixed together.
> If you have a recipe to share here, that would be great too, or just
> tell us what all you put in your salads, and something about it.
>
> Judy
>
>
Probably Caesar Salad: we make ours with Worcestershire rather than
anchovies. This, as you may know, is how the recipe was made initially at
the Caesar Hotel in Tijuana. It's still served that way at the hotel.

Kent

On Oct 13, 10:39*am, "Kent" > wrote:
> "Judy Haffner" > wrote in message
>
> ...
>
>
>
>
>
>
>
>
>
> > I LOVE salads, so have many favorite kinds. We often make a meal out of
> > just salad, especially in the summer when it's so warm.
>
> > My favorite is probably the Mexican Chef Salad with the crushed Doritos,
> > hamburger, beans, lettuce, etc., but also like a Pasta-Chicken Salad,
> > which is my own creation. I like a good tangy Coleslaw, and another one
> > we like is a Bok Choy Salad. I also like most gelatin fruit type salads..
> > Enjoy good potato salad too, but it can't be 'blah' and taste like
> > potatoes and mayonnaise mixed together.
> > If you have a recipe to share here, that would be great too, or just
> > tell us what all you put in your salads, and something about it.
>
> > Judy
>
> Probably Caesar Salad: we make ours with Worcestershire rather than
> anchovies. This, as you may know, is how the recipe was made initially at
> the Caesar Hotel in Tijuana. It's still served that way at the hotel.
>
> Kent

I love Caesar salad and a mexi chef is a close second.

Lettuce, homegrown tomatoes, a little onion, fresh lemon juice, grated Parmesan cheese. Salad.

--Bryan

On Oct 13, 10:09*am, (Judy Haffner) wrote:
> I LOVE salads, so have many favorite kinds. We often make a meal out of
> just salad, especially in the summer when it's so warm.
> If you have a recipe to share here, that would be great too, or just
> tell us what all you put in your salads, and something about it.
I make my favorite green salad with two-thirds Napa cabbage and one-
third Romaine instead of any other lettuce-type greens, adding pearl
tomatoes, celery, scallions, water chesnuts, Edamame, baby peas,
cucumber and whatever else I may want fresh or to use up. The only
dressing I use for this is made from Penzeys Creamy Peppercorn dried
combo mix made exactly as the the label says, with half sour cream and
half mayo.

I do like pasta salads with various raw vegetables in, and the
dressing usually being Wishbone Italian Robusto!
....Picky

On Thu, 13 Oct 2011 09:09:17 -0800, (Judy Haffner)
wrote:

>
> I LOVE salads, so have many favorite kinds. We often make a meal out of
> just salad, especially in the summer when it's so warm.
>
> My favorite is probably the Mexican Chef Salad with the crushed Doritos,
> hamburger, beans, lettuce, etc., but also like a Pasta-Chicken Salad,
> which is my own creation. I like a good tangy Coleslaw, and another one
> we like is a Bok Choy Salad. I also like most gelatin fruit type salads.
> Enjoy good potato salad too, but it can't be 'blah' and taste like
> potatoes and mayonnaise mixed together.
> If you have a recipe to share here, that would be great too, or just
> tell us what all you put in your salads, and something about it.
>

Summers aren't hot enough here for me to a dinner salad, but Chinese
chicken salad is an old favorite of mine. My salads are a side with
dinner (another vegetable so to speak) these days. I'm happy with
fancy greens & a simple home made vinaigrette/Italian dressing - if I
usually add some green onion and sometimes more, if I have it on hand.

Here are two favorite salad recipes:

Before my husband found that shellfish triggered his gout, I'd make
this occasionally

Santa Fe Shrimp Salad
Recipe inspired by: Gourmet Magazine

Yield: 4 Servings

Dressing
4 green onions; chopped
1 c fresh cilantro; chopped
1 c fresh lime (or lemon) juice
2 t olive oil
1 t sugar
1 jalapeno chili; chopped
1 t salt

Salad
1 1/2 c corn - fresh or frozen and thawed
1 can (15 oz.) black beans; rinsed
1 avocado; peeled, diced
1 red bell pepper; diced
3/4 c red onion; diced
1 1/4 lb medium or large sized cooked shrimp; peeled and deveined
1 head of red leaf lettuce, washed

Blend dressing ingredients in blender or food processor until smooth.

Combine corn, black beans, zucchini, avocado, red pepper and red onion
in large bowl. Reserve a few shrimp for garnish. Cut the remaining
shrimp crosswise into 1/2 inch thick rounds, add to the corn mixture.

Toss salad with dressing. Cover and refrigerate for at least 1 hour.

Place whole or torn lettuce leaves on a large dish. Top with salad
mixture. Garnish with whole shrimp, cilantro sprigs and lime wedges.


For company dinners, I will make something like this

Roasted Pear Salad with Walnuts and Parmesan
http://superspark.wordpress.com/2007...-and-parmesan/
(serves 4-6)

Ingredients:

Roasted pears:
4 firm Anjou or Bartlett pears
1 tbsp unsalted butter, melted
2 tbsp sugar

vinaigrette:
1 1/2 tbsp extra-virgin olive oil
2 tsp white wine vinegar
1/2 tsp salt
freshly ground black pepper

salad:
1-2 bunches of baby greens or arugula, washed (about 7 cups)
parmesan cheese, shaved with a vegetable peeler
1 cup walnuts, coarsely chopped and toasted over low heat until
fragrant (about 3 minutes)

1. Adjust an oven rack to a low-middle position, place a baking sheet
on the rack and preheat oven to 500°F.

2. For the pears: peel and halve each pear lengthwise. Remove the
core with a melon baller. Set each half cut-side down and slice
lengthwise into fifths. Put the slices in a large bowl and toss with
the butter and sugar. Spread the pears in a single layer on the
preheated baking sheet and roast until browned on the bottom (10
minutes or less). Flip each slice and roast until tender and deep
golden brown, about 5 minutes longer. Remove from oven and set aside
to cool.

3. For the vinaigrette: whisk the oil, vinegar, salt, and pepper to
taste together in a small bowl.

4. For the salad: combine the greens, roasted pear slices, and cheese
in a large serving bowl. Add the vinaigrette and toss gently to
combine. Sprinkle with walnuts and serve immediately.


to candy the nuts -

1/4 cup sugar
1/2 cup walnuts or pecans (whole or broken)

In a skillet over medium heat, stir sugar together with the nuts.
Continue stirring gently until sugar has melted and caramelized the
nuts. Carefully transfer them onto some waxed paper. Allow to cool,
and break into pieces.




--
All you need is love. But a little chocolate now and then doesn't hurt.

On Thu, 13 Oct 2011 11:01:49 -0700 (PDT), Bryan
> wrote:

> Lettuce, homegrown tomatoes, a little onion, fresh lemon juice, grated Parmesan cheese. Salad.
>
Caprese made with home grown Brandywines!


--
All you need is love. But a little chocolate now and then doesn't hurt.

"Judy Haffner" > wrote in message
...
>
> I LOVE salads, so have many favorite kinds. We often make a meal out of
> just salad, especially in the summer when it's so warm.
>
> My favorite is probably the Mexican Chef Salad with the crushed Doritos,
> hamburger, beans, lettuce, etc., but also like a Pasta-Chicken Salad,
> which is my own creation. I like a good tangy Coleslaw, and another one
> we like is a Bok Choy Salad. I also like most gelatin fruit type salads.
> Enjoy good potato salad too, but it can't be 'blah' and taste like
> potatoes and mayonnaise mixed together.
> If you have a recipe to share here, that would be great too, or just
> tell us what all you put in your salads, and something about it.

All kinds of raw veggies, kidney beans, baby corn, black olives, walnuts or
pecans. Or Greek.

I like all kinds of garden salads but if I have to choose just one it
has to be cucumber salad... pretty much the same one that's in the 2nd
Avenue Deli cookbook only I use my home grown Kirbys and usully leave
the skin on. I can eat cukes faster than I can grow them.

I also like fresh fruit salads.

sf > wrote:
> On Thu, 13 Oct 2011 11:01:49 -0700 (PDT), Bryan
> > wrote:
>
>> Lettuce, homegrown tomatoes, a little onion, fresh lemon juice, grated
>> Parmesan cheese. Salad.
>>

Above with plenty of onion, no cheese, vinegar oil sugar dressing, and of
course, pepper.

Fresh cut tomatoes for breakfast, of course.

Greg



> Caprese made with home grown Brandywines!
>

Judy wrote:

> I LOVE salads, so have many favorite kinds. We often make a meal out of
> just salad, especially in the summer when it's so warm.
>
> My favorite is probably the Mexican Chef Salad with the crushed Doritos,
> hamburger, beans, lettuce, etc., but also like a Pasta-Chicken Salad,
> which is my own creation. I like a good tangy Coleslaw, and another one
> we like is a Bok Choy Salad. I also like most gelatin fruit type salads.
> Enjoy good potato salad too, but it can't be 'blah' and taste like
> potatoes and mayonnaise mixed together.
> If you have a recipe to share here, that would be great too, or just
> tell us what all you put in your salads, and something about it.

It depends on the time of year. In the cold months I like beets with walnuts
and blue cheese.

I also like to make a chopped salad from time to time; the last time I made
it, the salad contained finely chopped chard stems, beet stems, carrots, and
green beans. Those items got blanched until crisp-tender, then shocked in an
ice water bath. Then I finely chopped a sweet chile (the ones which look
like red jalapeños but which have no chile heat at all), a few radishes, and
a small onion. Everything got tossed together with a lemon-basil
vinaigrette.

I like the bistro salad with frisée, bacon, a poached egg, and a red-wine
vinaigrette. It's a very nice brunch dish.

Spinach salad with seared scallops, tangerine vinaigrette, and crisp-fried
rice noodles makes another favorite.

Chinese salad with roasted chicken (or preferably, Chinese roasted duck) is
fantastic and can be a dinner in itself. I posted a recipe summer of last
year, Message-ID: > Also, the
quasi-Chinese cabbage salad with ramen noodles is a perennial crowd-pleaser.
Message-ID: >

Jack Schidt's spring salad with strawberries is an excellent way to
celebrate the spring season. A similar salad which I make for the fall is
spinach with toasted almonds, "frizzled" rice noodles, thin Asian pear
slices, and a ginger vinaigrette.

White pomegranates are just now coming into season here; I like to make a
chicken salad with them.

I posted a recipe for "Chopstix Crunchy Baja Salad" just over a year ago;
it's one of my favorite hearty salads. Message-ID:
>

Bob

Judy Haffner wrote:

> most gelatin fruit type salads. Enjoy good potato salad too, but it
> can't be 'blah' and taste like potatoes and mayonnaise mixed together.
> If you have a recipe to share here, that would be great too, or just
> tell us what all you put in your salads, and something about it.

Potato salad here in Emilia: potatoes boiled skin on, peeled, sliced and
left to cool down at least half an hour, dressed with EVO oil, wine vinegar,
minced garlic & parsley, salt and freshly ground pepper (I use a mix of
black and white). To be enjoyed at room temperature.
--
ViLco
Let the liquor do the thinking

"Judy Haffner" wrote in message
...


I LOVE salads, so have many favorite kinds. We often make a meal out of
just salad, especially in the summer when it's so warm.

My favorite is probably the Mexican Chef Salad with the crushed Doritos,
hamburger, beans, lettuce, etc., but also like a Pasta-Chicken Salad,
which is my own creation. I like a good tangy Coleslaw, and another one
we like is a Bok Choy Salad. I also like most gelatin fruit type salads.
Enjoy good potato salad too, but it can't be 'blah' and taste like
potatoes and mayonnaise mixed together.
If you have a recipe to share here, that would be great too, or just
tell us what all you put in your salads, and something about it.

Judy

- - - - - - - - - - - - -

When we were in Greece a couple of years ago, we had Greek salad for lunch
almost every day. Wonderful! Their salads were generally made with big
pieces of fresh veggies and an olive oil dressing drizzled on top. Only one
place mixed the other veggies with lettuce--all others served the salad
without lettuce, and I prefer it that way. All of them served the salad
topped with big pieces (*not* crumbles) of feta cheese.

MaryL

Judy wrote:

> I like a good tangy Coleslaw, and another one we like is a Bok Choy Salad.

You shouldn't eat too much raw bok choy. It contains an enzyme which can
damage your thyroid, even to the point of putting you into a coma. (Cooking
destroys that enzyme.)

Bob

On Fri, 14 Oct 2011 13:48:14 -0500, Omelet >
wrote:
>
>Leftover rare steak salad with Tomatoes, Avocado, Bacon bits and a
>smidgen of Range Dressing or a good lime bases Mayo.
>
>Lettuce is usually Boston Butter or Romaine...

I'll buy steak salad.

On 10/13/2011 2:01 PM, Bryan wrote:

> Lettuce, homegrown tomatoes, a little onion, fresh lemon juice, grated Parmesan cheese. Salad.

What kind of lettuce?

On 10/13/2011 6:47 PM, Brooklyn1 wrote:

> I like all kinds of garden salads but if I have to choose just one it
> has to be cucumber salad... pretty much the same one that's in the 2nd
> Avenue Deli cookbook only I use my home grown Kirbys and usully leave
> the skin on. I can suck cukes faster than I can grow them.
>
> I also like fresh fruit salads.

My favorite cuke salad is just cukes and onion. With a sweet vinaigrette.

On 10/14/2011 2:48 PM, Omelet wrote:
> Leftover rare steak salad with Tomatoes, Avocado, Bacon bits and a
> smidgen of Range Dressing or a good lime bases Mayo.
>
> Lettuce is usually Boston Butter or Romaine...

I don't know if you eat pork, but I braised some country style ribs them
grilled them and they were so tender. I refrigerated the leftovers and
while cold, I could slice them amazingly thin. I had the leftovers
today for lunch and as tender as they were, I think they would be good
on a salad, even with the BBQ sauce I refrigerated them with after
slicing. Maybe warm to just finely wilt the greens.

On 10/14/2011 12:14 AM, Bob Terwilliger wrote:

> It depends on the time of year. In the cold months I like beets with walnuts
> and blue cheese.
>
> I also like to make a chopped salad from time to time; the last time I made
> it, the salad contained finely chopped chard stems, beet stems, carrots, and
> green beans. Those items got blanched until crisp-tender, then shocked in an
> ice water bath. Then I finely chopped a sweet chile (the ones which look
> like red jalapeños but which have no chile heat at all), a few radishes, and
> a small onion. Everything got tossed together with a lemon-basil
> vinaigrette.
>
> I like the bistro salad with frisée, bacon, a poached egg, and a red-wine
> vinaigrette. It's a very nice brunch dish.
>
> Spinach salad with seared scallops, tangerine vinaigrette, and crisp-fried
> rice noodles makes another favorite.
>
> Chinese salad with roasted chicken (or preferably, Chinese roasted duck) is
> fantastic and can be a dinner in itself. I posted a recipe summer of last
> year, > Also, the
> quasi-Chinese cabbage salad with ramen noodles is a perennial crowd-pleaser.
> >
>
> Jack Schidt's spring salad with strawberries is an excellent way to
> celebrate the spring season. A similar salad which I make for the fall is
> spinach with toasted almonds, "frizzled" rice noodles, thin Asian pear
> slices, and a ginger vinaigrette.
>
> White pomegranates are just now coming into season here; I like to make a
> chicken salad with them.
>
> I posted a recipe for "Chopstix Crunchy Baja Salad" just over a year ago;
> it's one of my favorite hearty salads. Message-ID:
> >
>
All saved with much drooling going on. Yum to all. Thanks!

Cheryl wrote:
>Bwrrrryan wrote:
>
>> Lettuce, homegrown tomatoes, a little onion, fresh lemon juice, grated Parmesan cheese. Salad.
>
>What kind of lettuce?

Why didn't you ask what kind of tomatoes and what kind of little
onion... what a dumb queery... it's seven kinds of lettuce because
Bwrrrryan changes lettuce each day like he changes panties... the
*simplicity concept* zoomed right over your airhead, Cheryl.

No one can say Bwrrrryan's frilly ass comes cheap:
http://www.neimanmarcus.com/store/ca...d=prod60650193

Ahahahahahahahahahahaha. . . .

Generally the salad I had last [or next] is my favorite. I'll look
in the fridge and see what 'goes'. I like a little of this-- and some
of that-- and don't forget to give i a touch of something.

This weeks favorite appeared by accident when I was looking for an
article on roasting rounds of butternut squash.

Ina Garten's Roasted Butternut Squash Salad with Warm Cider
Vinaigrette.

http://www.foodnetwork.com/recipes/i...ipe/index.html
http://tinyurl.com/c5ujwl

We had it on Romaine because that's what I had. I like the crunch,
too, so I think I'll stick with it. Otherwise, this is one of those
recipes I won't mess with much. [well-- maybe some garlic or shallots
roasting along with the squash. .. ]

[I also have to give her kudos for not just saying 'a medium squash'-
but saying 1 1/2 lbs. And not 2-3 shallots, but "2 T"]

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.


Place the butternut squash on a sheet pan. Add 2 tablespoons olive
oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and
toss. Roast the squash for 15 to 20 minutes, turning once, until
tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and
shallots in a small saucepan and bring to a boil over medium-high
heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4
cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon
salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash
mixture, the walnuts, and the grated Parmesan. Spoon just enough
vinaigrette over the salad to moisten and toss well. Sprinkle with
salt and pepper and serve immediately.
xxxx

This was my resident vegan's supper [with yeast flakes for the
cheesie-ness] and the rest of us had some roasted chicken with it.

It will be repeated--

Jim

Cheryl > wrote:
> On 10/13/2011 6:47 PM, Brooklyn1 wrote:
>
>> I like all kinds of garden salads but if I have to choose just one it
>> has to be cucumber salad... pretty much the same one that's in the 2nd
>> Avenue Deli cookbook only I use my home grown Kirbys and usully leave
>> the skin on. I can suck cukes faster than I can grow them.
>>
>> I also like fresh fruit salads.
>
> My favorite cuke salad is just cukes and onion. With a sweet vinaigrette.

My father hooked me into cukes and onion, in vinegar and water.

My mother hooked me into jello, cranberry, walnut, salad. Just have to have
it at thanksgiving.

Greg

you can share that chicken pasta salad, i can eat most anything called
salad, and except for difficulty digesting lettuce now, anything on the cart
can go in, but please don't drown it in dressing, just a bit will do, Lee
"Judy Haffner" > wrote in message
...
>
> I LOVE salads, so have many favorite kinds. We often make a meal out of
> just salad, especially in the summer when it's so warm.
>
> My favorite is probably the Mexican Chef Salad with the crushed Doritos,
> hamburger, beans, lettuce, etc., but also like a Pasta-Chicken Salad,
> which is my own creation. I like a good tangy Coleslaw, and another one
> we like is a Bok Choy Salad. I also like most gelatin fruit type salads.
> Enjoy good potato salad too, but it can't be 'blah' and taste like
> potatoes and mayonnaise mixed together.
> If you have a recipe to share here, that would be great too, or just
> tell us what all you put in your salads, and something about it.
>
> Judy
>

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

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
>

On Mon, 17 Oct 2011 00:12:23 -0700, "M. JL Esq." >
wrote:

>
>
>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.

Nancy Silverton, formerly of La Brea bakery, Campanile restaurant, and
now of Mozza in LA, talks about this in a few of the cookbooks she has
written. Evidently at one point she was in search of the perfect
chopped salad of Hollywood fame, and determined to create one such
salad. She has carried it to Mozza now..

She talks about making sure everything is chopped to exactly the same
size...nothing bigger than anything else in the salad. She says it
makes a world of difference in such a salad, that nothing is
overwhelming of the other ingredients.

Christine

Christine Dabney wrote:

> On Mon, 17 Oct 2011 00:12:23 -0700, "M. JL Esq." >
> wrote:
>
>
>>
>>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.
>
>
> Nancy Silverton, formerly of La Brea bakery, Campanile restaurant, and
> now of Mozza in LA, talks about this in a few of the cookbooks she has
> written. Evidently at one point she was in search of the perfect
> chopped salad of Hollywood fame, and determined to create one such
> salad. She has carried it to Mozza now..
>
> She talks about making sure everything is chopped to exactly the same
> size...nothing bigger than anything else in the salad. She says it
> makes a world of difference in such a salad, that nothing is
> overwhelming of the other ingredients.
>
> Christine


Kathleen had very bad teeth but a keen sense of nutrition, after i
bought a FP she liked her salads pureed
--
JL

M. JL Esq. wrote:

> Christine Dabney wrote:
>
>> On Mon, 17 Oct 2011 00:12:23 -0700, "M. JL Esq."
>> wrote:
>>
>>
>>>
>>> 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.
>>
>>
>>
>> Nancy Silverton, formerly of La Brea bakery, Campanile restaurant, and
>> now of Mozza in LA, talks about this in a few of the cookbooks she has
>> written. Evidently at one point she was in search of the perfect
>> chopped salad of Hollywood fame, and determined to create one such
>> salad. She has carried it to Mozza now..
>>
>> She talks about making sure everything is chopped to exactly the same
>> size...nothing bigger than anything else in the salad. She says it
>> makes a world of difference in such a salad, that nothing is
>> overwhelming of the other ingredients.
>>
>> Christine
>
>
>
> Kathleen had very bad teeth but a keen sense of nutrition, after i
> bought a FP she liked her salads pureed
> --
> JL


And by that, i meant, Christine, I agree with your citation and by
implication your asserting of it.

IMO the cutting up of the raw veggies to a small and uniform size
increases the pleasure of the salad in a "the whole is greater than the
sum of its parts" kind of way. The small size and uniformity of the
various veggies make for a more pleasant eating of them, thus
contribution in however sleight a way to the enjoyment of the basic
flavours of them, which are not inconsiderable.

When i am cooking veggies i like to keep them large, when im eating them
raw i like them cut very small. The flavours seem to mingle in a way
better they don't if cut large and raw.

I routinely puree veggies in the FP for meat loaf.

Going so far as to think that if any one would bottle that scent, the
aroma of freshly pureed veggies... i would buy and wear it
--
JL

thanks, having the ingr. combo is what i most need in a recipe, this looks
as if it would do nicely with thos little tiny scallops, Lee
"Judy Haffner" > wrote in message
...
>
> 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
>

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
>>

On Mon, 17 Oct 2011 00:47:28 -0700, Christine Dabney
> wrote:

> Nancy Silverton, formerly of La Brea bakery, Campanile restaurant, and
> now of Mozza in LA, talks about this in a few of the cookbooks she has
> written. Evidently at one point she was in search of the perfect
> chopped salad of Hollywood fame, and determined to create one such
> salad. She has carried it to Mozza now..
>
> She talks about making sure everything is chopped to exactly the same
> size...nothing bigger than anything else in the salad. She says it
> makes a world of difference in such a salad, that nothing is
> overwhelming of the other ingredients.

That's a real restaurant thing and mark of a chef with knife skills.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Mon, 17 Oct 2011 03:03:50 -0700, "M. JL Esq." >
wrote:
>
> IMO the cutting up of the raw veggies to a small and uniform size
> increases the pleasure of the salad in a "the whole is greater than the
> sum of its parts" kind of way. The small size and uniformity of the
> various veggies make for a more pleasant eating of them, thus
> contribution in however sleight a way to the enjoyment of the basic
> flavours of them, which are not inconsiderable.

What I don't like are salads with supposedly bite sized pieces that
are actually gigantic and will smear salad dressing all over your face
if you don't cut them first.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Christine wrote about making a chopped salad:

>> 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.
>
> Nancy Silverton, formerly of La Brea bakery, Campanile restaurant, and
> now of Mozza in LA, talks about this in a few of the cookbooks she has
> written. Evidently at one point she was in search of the perfect
> chopped salad of Hollywood fame, and determined to create one such
> salad. She has carried it to Mozza now..
>
> She talks about making sure everything is chopped to exactly the same
> size...nothing bigger than anything else in the salad. She says it
> makes a world of difference in such a salad, that nothing is
> overwhelming of the other ingredients.

_The Moosewood Cookbook_ says exactly the same thing, and probably a whole
lot earlier than Silverton did.

Bob

"Storrmmee" > wrote in message
...
> the smaller dice also allows for more tastes in a bite, which, imho
> improve the experience, Lee


up to a point. else just grind it all up together.

I like Russian Salad.....

In article om>, "Bob
Terwilliger" > wrote:
>Christine wrote about making a chopped salad:
>
>>> 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.
>>
>> Nancy Silverton, formerly of La Brea bakery, Campanile restaurant, and
>> now of Mozza in LA, talks about this in a few of the cookbooks she has
>> written. Evidently at one point she was in search of the perfect
>> chopped salad of Hollywood fame, and determined to create one such
>> salad. She has carried it to Mozza now..
>>
>> She talks about making sure everything is chopped to exactly the same
>> size...nothing bigger than anything else in the salad. She says it
>> makes a world of difference in such a salad, that nothing is
>> overwhelming of the other ingredients.
>
>_The Moosewood Cookbook_ says exactly the same thing, and probably a whole
>lot earlier than Silverton did.

Sounds rather like the "tossed salads" I've been making for myself for
the past 50 years -- everything chopped to about the same size. It's
the only sort of salad I like. (I have made one addition in the past
couple of year -- "crumbled" crackers . I use Arnott's "Shapes"
['Baked not fried'] in various flavours. Just roughly crushed by
hand to approx the same size as the rest of the salad. They add a
nice texture and "crunch" when tossed through the brew. :-)


Cheers, Phred.

--
LID