I’m always on the lookout for exemplary tossed salad recipes and this one will surely rise to the top of the heap. It’s an especially handy recipe to have up your sleeve before the tender local greens start sprouting from the soil, which need little more than a tart, mustardy vinaigrette to complement their fresh spring flavor.
Whisking the coddled egg into the lemon juice and oil.
This recipe is from Canlis in Seattle, a classic, much adored restaurant, frankly a reason to visit Seattle in and of itself. I was there 15 years ago with my daughter, and I remember the Canlis salad they served, and how much we enjoyed it. In fact, my daughter has insisted since that the best tossed salad use lemon juice, instead of vinegar, as the acid.
Lo and behold that very recipe was recently penned by Sam Sifton in February 28th’s New York Time Sunday magazine. This is a particularly great salad as it’s tremendous flavor profile would be perfect paired with a simple grilled steak, fish fillet or chicken.
My changes: I rubbed my wooden salad bowl with garlic clove halves, and made the dressing in the bowl. I tripled the amount of cubed bread to make the croutons and used all of the rendered bacon fat to fry them; I used quartered Campari tomatoes instead of halve cherry tomatoes.
I encourage your reading Sam Sifton’s as well as the original recipe, which I only tampered with a bit.
Salad hungry, in general? Oh, you’ll be happy here.
You’ve heard of panzanella, right? That oh so delicious salad celebrating tomatoes when they’re bursting on the vines–even more handy to have in your recipe repertoire when you’ve a loaf of slightly stale Artisan bread that’s begging to be utilized? But what about Pastazanella? I just made a big batch, and I’m pretty sure you’ve never heard of that. Pastazanella … Full recipe post »
Last night we had friends over for a Fourth of July warm-up dinner party. The hyper-local menu–Grilled Sumac Lamb Chops, Cherry Couscous Salad and Asparagus–was created with the bulk of ingredients sourced in a one-mile radius; easy to pull off at this time of the year in the orchards and farmlands of Northern Michigan. The day before … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
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