msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,980
Spectacular Mixed Tossed Salad
Romaine lettuce
Red leaf lettuce
Boston and/or Bib lettuce
Escarole
Dandelion greens
Watercress
Arugula
Mescaline greens (baby wild greens)
Baby spinach
Radicchio
Wash and tear above greens into bite size pieces; spin dry.
Red cabbage - Shred Red cabbage on mandolin type slicer or slice very thin with knife.
Carrot - peel skin off; then using peeler shave carrot.
Black olives
Cherry or Grape tomatoes
Red onion - thinly sliced
Olive oil
Canola oil
Grated fresh garlic - grated on a microplane type grater or minced fine - to taste
Green olive paste - to taste
Anchovy paste - to taste
Granulated Garlic powder
Onion powder
Adobo seasoning
Accent (or MSG)
Salt
Ground black pepper
In bottom of large salad bowl place grated fresh garlic, green olive paste and anchovy paste. Add olive and canola oil (to taste) to bowl; and mix well to dissolve. Add greens, Radicchio, Red cabbage, black olives, tomatoes, carrot and red onion. Toss with oil; add more if necessary. Add small amounts each of red wine vinegar, Chianti Wine vinegar , champagne vinegar, Maggi sauce, garlic powder, onion powder, adobo seasoning, accent, salt and ground black pepper. Toss well and taste; adjust seasoning to taste.
You may add crumbled blue cheese or feta cheese if desired.
For a fancy presentation serve in bacon bowls.
Bacon Bowls:
Place muffin tin upside down on a lipped sheet pan; cover tin with foil. Wrap bacon strips as pictured around each cup. Bake in 350°F oven till fully cooked and crisp. Remove from oven and allow to cool; then gently remove from mold. Use as individual salad bowls/cups.
Romaine lettuce
Red leaf lettuce
Boston and/or Bib lettuce
Escarole
Dandelion greens
Watercress
Arugula
Mescaline greens (baby wild greens)
Baby spinach
Radicchio
Wash and tear above greens into bite size pieces; spin dry.
Red cabbage - Shred Red cabbage on mandolin type slicer or slice very thin with knife.
Carrot - peel skin off; then using peeler shave carrot.
Black olives
Cherry or Grape tomatoes
Red onion - thinly sliced
Olive oil
Canola oil
Grated fresh garlic - grated on a microplane type grater or minced fine - to taste
Green olive paste - to taste
Anchovy paste - to taste
Granulated Garlic powder
Onion powder
Adobo seasoning
Accent (or MSG)
Salt
Ground black pepper
In bottom of large salad bowl place grated fresh garlic, green olive paste and anchovy paste. Add olive and canola oil (to taste) to bowl; and mix well to dissolve. Add greens, Radicchio, Red cabbage, black olives, tomatoes, carrot and red onion. Toss with oil; add more if necessary. Add small amounts each of red wine vinegar, Chianti Wine vinegar , champagne vinegar, Maggi sauce, garlic powder, onion powder, adobo seasoning, accent, salt and ground black pepper. Toss well and taste; adjust seasoning to taste.
You may add crumbled blue cheese or feta cheese if desired.
For a fancy presentation serve in bacon bowls.
Bacon Bowls:
Place muffin tin upside down on a lipped sheet pan; cover tin with foil. Wrap bacon strips as pictured around each cup. Bake in 350°F oven till fully cooked and crisp. Remove from oven and allow to cool; then gently remove from mold. Use as individual salad bowls/cups.
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