Рецепт Garbage Salad (not really)
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A Garbage Salad - this will guarantee a clean salad plate!
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Текущая фотография рецепта |
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I've cut the recipe down from what you will see here, but the process is the same. First, toast the sliced almonds over med-low heat...
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as you shake the pan while toasting, turn the almonds frequently, stirring to get the color as even as possible...
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...resulting in nicely roasted almonds. Allow to cool completely. Set aside. Don't bag 'em- they'll get chewy - you want crunch
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Measure out the raisins and set aside
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Combine the eggs, egg yolk(s), sugar, dried mustard and cornstarch...
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....and the water/vinegar and whisk vigorously to combine well and put a little air into the mixture
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Into the double boiler and whisk until you obtain a creamy, bubble-free sauce. Note the side of the pan and the whisk...
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Remove the sauce from the heat and whisk in the mayo and butter
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This is the fine sweet & tangly dressing - creamy and rich. Chill it in the fridge for a couple of hours, at least.
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THIS is the right thickness for this dressing. Spoon straight down and up without dripping
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Blanche the broccoli flowerlets, ice bath, drain and dry on paper towels. Chill in the 'fridge,
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For those who don't buy a can of mandarin oranges and drain 'em... here's how to section the navel oranges for the salad
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After cutting off the top and bottom of the orange, slice down, just inside the pith. Go around the fruit and trim off as much pith as you can
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With a very (always) sharp knife, trim a little V at the section membrane. Remove that pith
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...then follow the inside of the membrane to center of the fruit,,,
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...the sections should just fall out. You can trim any remaining pith or membrane, but at this point, it's for show 'cuz you already did a fine job
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As you do each orange, it's easy to just cut each section in half - doubling your bites! Chill.
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You may use strips of thick, smoked bacon - or slab or jowl. If you haven't worked with slab or jowl bacon, here's how to prepare it for this dish.
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I always cut from frozen bacon - much easier to work with, no slippin' n slidin', consistent size pieces. 1/4" slices come first...
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Trim the rind (on the right) off and discard. Cut 1/4" strips into 1/4" dice
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Over a medium flame, begin to brown, moving the bacon around frequently...
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until you have a generally consistent pan of browned bacon. Remove with a slotted spoon to cool in a bowl, SAVING the fat for those homefries or cornbread
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As the bacon cools, move it to the 'fridge to chill. Done. Now assemble the salad!
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Today I'm halving white button and Crimini mushrooms - you can also use baby 'portobellos or your favorite! Enjoy!
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Old Glory & The Flag of Michigam
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