8 of August 2019
FAST DINNER - 20 minutes
This is my perverse suggestion for garden parties during hot days or early evenings, before the mosquitoes attack with doubled evening power ...
THREE GAZPACHOS (yesterday)
TWO SALADS (today)
ONE DESSERT (tomorrow)
Before the hamburger, before the burrito - before the flatbread - there was a salad (the word "salad" comes from sal, the Latin word for salt.)
According to "The Oxford Encyclopedia of Food and Drink in America"
(a beautiful 3-volume work for the entire $ 600, look in libraries!) and "The Dictionary of American Food and Drink" by John Mariani, mankind’s finest vegetable creation was popularized way back in the Roman Empire. It first appeared in the form of raw leafy vegetables covered in salty, oily dressing. Although the Roman version - garden salad - exists almost unchanged on our tables, the stunning rash of salad proposals and countless numbers of it breaks the dictionary definition of Mr. Mariani that it is "a dish of green leafy vegetables, seasoned with spices, other vegetables, and fruits, sauces ".
Many of them have become culinary classics, such as Waldorf salad, Caesar salad, coleslaw (from fresh cabbage), Panzanella (with lots of garlic, capers, black olives, and anchovies fillets), Niçoise salad (also with chicken or hot smoked salmon) ...
I wondered why the chicken salad in mayonnaise sauce is called "Niçoise salad". Rummaging, however, pays off ...
Usually, the names of creators, chefs, gourmets are put in the names, and this time ... it is a little different.
"Niçoise" is a descriptive term for dishes served with special additions used by chefs from Nice, France. They usually include garlic, tomatoes, anchovies, black olive, capers, and lemon juice.
Salad "Niçoise" is probably the best known of these "great" Nicoise dishes and includes potatoes, green beans, olives, and vinaigrette sauce. And good. Our salad with this name will be similar, but more Americanized, in two versions: for adults and for children, and can be an excellent dinner, lunch for work or school ..., and at a garden summer party is the number one dish.
We'll start with homemade mayonnaise, after all, in many salad proposals, mayonnaise is the basis for dressings.
1 large yolk or two small yolks
1 tbsp freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/3 teaspoon freshly ground white or black pepper (preferably white pepper)
2 teaspoons honey or powdered sugar
500 milliliters of olive oil or vegetable oil (can also be a combination of the two)
wash the egg (s), scald with boiling water, separate the yolk from the white and put them in a bowl ...
add to the yolks: mustard, salt, pepper, honey (powdered sugar), lemon juice; lightly mix at the slowest speed with a hand mixer ...
without interrupting mixing, slowly pour a thin trickle of olive oil. Mayonnaise should be dense and smooth consistency; store in a refrigerator (in a sealed container) to one week.
Melon with spicy granola
This delicious melon salad comes from farmer's market on the Portland State University campus. It is unique in taste (I love melons!), Great for breakfast, lunch or as a snack between meals. Certainly noteworthy and permanent introduction to the menu, the more that we have access to melons throughout the year.
1/2 teaspoon kosher salt
1 egg white
1/2 cup sunflower seed kernels
1/4 cup old-fashioned rolled oats
2 tablespoon sesame seeds
1 1/2 teaspoons fennel seeds
1teaspoon chili powder
2 tablespoons extra-virgin olive oil
2 tablespoon balsamic vinegar
1/2 teaspoon honey
1/2 cup torn fresh basil leaves
8 cups sliced cantaloupe and honeydew melons
Preheat oven to 350 degree F (180 dehree C); line a baking sheet with parchment paper; coat with cookin spray.
Combine salt and egg white in a medium bowl, stirring with a whisk until frothy. Add sunflower seeds and next 5 ingredients (through chili powder); stir to coat. Spread mixture in an even layer on a prepared baking sheet, bake for 15 minutes, stirring once after 10 minutes.
Combine oil, vinegar, and honey in a small bowl, stirring with a whisk.
Place about 1 cup melon on each of 8 small plates. Top each serving with 1 1/2 teaspoon b=vinegar mixture, 1 1/2 tablespoon granola, and 1 tablespoon basil.
Chicken Niçoise salad (1)
(simplified version: lunch or dinner for one person and child)
One of the earliest forms of American chicken salad was served at Town Meats in Wakefield, Rhode Island, in 1863. The founder of Town Meats, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon, and grapes. Popularity his idea surpassed all expectations, and with the addition of chicken salad captured America.
2 tablespoons homemade mayonnaise
2 teaspoons Dijon mustard
2 teaspoons of water
1 teaspoon liquid honey
1 1/2 teaspoons white wine vinegar
1 skinless, boneless chicken breast half, cut lengthwise into 6 strips (instead of chicken - smoked salmon)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 medium (12 ounces) red potatoes
1 cup green beans, trimmed
1 hard-boiled egg, sliced
1/2 cup grape tomatoes, halves
1 tablespoon pitted kalamata olives, sliced
1 cup Boston lettuce leaves
To prepare vinaigrette: combine mayonnaise, mustard, water, and honey in a small bowl, stirring with a whisk. Reserve half of mixture. Add vinegar to the remaining half of mixture, stirring with a whisk.
To prepare salad: heat a pan (or grill pan) over medium heat, and coat with cooking spray. Sprinkle chicken with pepper and salt. Add chicken to grill pan;, cook 2 1/2 minutes on each side. Cut 3 strips into 1-inch pieces.
Bring potatoes to a boil in a medium saucepan filled with water. Cook 18 minutes. Add green beans; cook 3 minutes. Drain, rinse with cold water. Drain again.
Cut potatoes into wedges.
Top Boston lettuce with chopped chicken strips, 2 potatoes, 1/2 cup green beans, tomatoes, olives, and vinaigrette (403 calories).
For the kids: Serve reserved of a honey-mustard mixture with remaining 3 chicken strips, 2 potatoes, and green beans for dipping (361 calories).
Chicken Niçoise salad (2)
(enriched version: lunch, dinner, party, barbecue)
This salad can be laid on the board, on a large platter, metal tray, or on individual plates, which is convenient when invited guests to come at different times. Of course, there is an opportunity to prepare all ingredients in advance and store them (covered) in the refrigerator until serving. The only sauce should be at room temperature.
For the pickled onions:
1/2 cup white wine vinegar or cider vinegar
1 rounded tablespoon superfine sugar
1/2 tablespoon Kosher salt
1 red onion, very thinly sliced
For the dressing:
1/4 cup white wine or cider vinegar
2 cloves garlic, pasted
1 large shallot, finely chopped
1 rounded tablespoon Dijon mustard
1 tablespoon honey
About 1/2 cup Extra Virgin Olive Oil
2 tablespoons finely chopped parsley
1 1/2 teaspoons dried Herbes de Provence
Salt and pepper
1 pound green beans, trimmed
1 1/2 pounds small, baby gold or white potatoes
4 large eggs
2 pieces of boneless, skinless chicken breast
2 tablespoons EVOO – Extra Virgin Olive Oil
2 hearts or 1 large head Romaine lettuce, coarsely shredded
2 vine tomatoes, cored and halved then thinly sliced
1 packed cup pitted Niçoise olives
1/2 cup drained cornichons
For the pickles, whisk together vinegar, sugar, and salt until dissolved, about 1 minute. Add onions and let stand until ready to serve or store in the fridge for up to 2 weeks.
Bring a pot of water to a boil, add green beans and salt, boil 1 minute, then remove beans with a skimmer or spider to an ice bath. Drain and chop beans into thirds. Add whole potatoes to boiling water and cook to just fork-tender but still a bit firm, 8-10 minutes. Drain the potatoes and let cool to handle; thinly slice 1/4-inch thick
Place eggs in a small pot, cover with water and bring to a full, rolling boil. Cover, turn off the heat and let stand 12 minutes. Crack and soak eggs in cold water then peel, quarter lengthwise and slice.
Halve chicken breasts horizontally and pound each piece to 1/8-inch thick. Season with salt and pepper then sauté cutlets in oil, 2 turns of the pan, in a large skillet over medium-high heat for about 6-7 minutes, until browned and cooked through, turning occasionally. Remove to a cutting board and slice cutlets into thin strips across the breast on a bias.
On the big tray or wood board, arrange a bed of lettuce and top with tomatoes, beans, pickled onions, potatoes, chicken, eggs, olives, and cornichons.
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