Cool salads for hot nights. (Food).When summer starts to sizzle siz·zle intr.v. siz·zled, siz·zling, siz·zles 1. To make the hissing sound characteristic of frying fat. 2. To seethe with anger or indignation. 3. and humidity covers us like a warm coat, no thought is more appealing than a bowl full of salad chilling for dinner. Assembled during the morning and tenderly tucked into the refrigerator, it means freedom from cooking on a hot afternoon. Salads are a refreshing accompaniment to any main dish, but they also can stand alone as the main course. If you select an entree salad from the recipes in this article, you only need to add a crusty loaf of French bread from your grocer or baker and your meal is ready to serve. A salad meal is a natural for a Mississippi summer supper. Whether you hand-pick a bouquet of greens from your garden or gather them from the bountiful produce section at your grocer's, you will find all of the ingredients for a flavorful salad close at hand. Tomatoes, peppers, and onions are at their peak in early summer and fresh crab and shrimp from the Gulf are at their succulent best. When you consider the wide spectrum of ingredients used in twenty-first century salad-making and the creativity they inspire in the cook, it is hard to imagine that salads were an afterthought of American cookery until a few decades ago. During much of the twentieth century, salads consisted of wedges of anemic iceberg lettuce iceberg lettuce n. A crisp, round, compact head of lettuce with light green, tightly folded leaves. [From its pale color. topped with orange thousand island dressing Thou·sand Island dressing n. A salad dressing made with mayonnaise, chili sauce, and seasonings. [Perhaps after the Thousand Islands.] Noun 1. and played second fiddle second fiddle n. Informal 1. A secondary role. 2. One who plays a secondary role. second fiddle Noun Informal a person who has a secondary status Noun to popular entrees like steaks and chicken. After World War II Americans began traveling like never before, and many soon discovered the wonders of European cuisine European cuisine, or alternatively Western cuisine (Chinese: 西餐; Japanese: 西洋料理), is a generalized nomenclature for people especially from East and Southeast Asian countries referring collectively to the cuisines of the , which elevates salad-making to an art. Once they tasted the refreshing flavor of fresh greens coated with extra virgin olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. and accented with herbs and balsamic balsamic (bäl·sämˑ·ik), n a substance that can soften and reduce mucus. or wine vinegar Noun 1. wine vinegar - vinegar made from wine vinegar, acetum - sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative , American travelers were hooked. Added to this were the discoveries of chefs like Alice Waters Alice Louise Waters (born 28 April 1944 in Chatham, New Jersey), one of the best-known and most influential American chefs since the 1970s, is credited with single-handedly creating a culinary revolution in the United States. who founded the trend-setting restaurant Chez Panisse Chez Panisse is a Berkeley, California restaurant known as the birthplace of California cuisine, a style credited to its co-founder, Alice Waters. The restaurant is located in the north Berkeley neighborhood known locally as the "Gourmet Ghetto". in Berkeley, California Berkeley is a city on the east shore of San Francisco Bay in Northern California, in the United States. Its neighbors to the south are the cities of Oakland and Emeryville. To the north is the city of Albany and the unincorporated community of Kensington. . On a visit to Provence, Waters became so enamored en·am·or tr.v. en·am·ored, en·am·or·ing, en·am·ors To inspire with love; captivate: was enamored of the beautiful dancer; were enamored with the charming island. with garden-fresh greens that she declared salad her favorite food. When she opened Chez Panisse during the seventies, salad was upgraded to a starring role. Although Waters' ideas were revolutionary for the time, they have spread across the country and become an integral part of regional cuisine A standard definition of a regional cuisine would be “a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period of time.”[1] References 1. ^ winebrats . In most upscale Mississippi restaurants, you may order a salad as an entree as well as a side. The best way to enjoy a salad, however, is in your own home. These recipes should get you started. GRACE'S TOMATOES 2 tablespoons olive oil 2 tablespoons white wine vinegar 1 tablespoon green onions, chives, or fresh basil, diced 1 teaspoon sugar 1/2 teaspoon Dijon mustard 1/8 teaspoon pepper 3 ounces Gorgonzola cheese or blue cheese, crumbled 4 large tomatoes, sliced fresh parsley Combine oil, vinegar, onions, chives chives alliumschoenoprasm. or basil, sugar, Dijon mustard, and pepper; shake. Chill the dressing. Sprinkle crumbled cheese on top of sliced tomatoes. Pour dressing over tomatoes and cheese. Snip and sprinkle parsley on top. This recipe may be served over a platter of fresh spinach. Yield: 8 servings. Lucy Coward Gross With Special Distinction Mississippi College Clinton SHRIMP SALAD 1 1/2 to 2 pounds large headless shrimp, raw 1 box crab boil 1 lemon, cut in half 3 eggs (boiled, peeled, and chopped) 2 stalks celery, chopped fine 1/2 cup green olives, chopped 2/3 cup sweet pickles, chopped 1/2 cup mayonnaise (or enough to mix ingredients) salt and pepper to taste ruffled lettuce crackers. Cover shrimp in water, adding crab boil and lemon. Cook until shrimp are bright pink and tender, but not mushy mush·y adj. mush·i·er, mush·i·est 1. Resembling mush in consistency; soft. 2. Informal a. Excessively sentimental. See Synonyms at sentimental. b. . Remove shrimp. Cool, peel, and devein Verb 1. devein - remove the dark dorsal vein of (a shrimp) get rid of, remove - dispose of; "Get rid of these old shoes!"; "The company got rid of all the dead wood" shrimp. Cut shrimp into bite-size pieces. Add to chopped egg. Add celery, olives, and sweet pickles. Add mayonnaise, salt, and pepper to taste. Serve on a bed of lettuce with crackers. Note: For a ladies' luncheon, you could stuff shrimp salad into the center of avocados or tomatoes. This presentation is easily dressed up with black olives, carrot curls, and radish radish, herbaceous plant (Raphanus sativus) belonging to the family Cruciferae (mustard family), with an edible, pungent root sliced in salads or used as a relish. roses. Serves 4-6. Roberta Roberts A Taste of the South Presbyterian Christian School Hattiesburg MISSISSIPPI CORNBREAD SALAD 1 (8 1/2-ounce) package cornbread muffin mix 1 (1-ounce) envelope Ranch-style dressing mix 1 (8-ounce) container sour cream 1 cup mayonnaise 3 large tomatoes, chopped 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 1/2 cup chopped green onions 2 (16-ounce) cans pinto beans, drained 2 cups shredded cheddar cheese 10 bacon slices, cooked and crumbled 2 (15 1/4-ounce) cans whole kernel corn, drained Prepare cornbread mix according to package directions; cool. Stir together salad dressing mix, sour cream, and mayonnaise until blended; set aside. Combine tomatoes and next 3 ingredients, gently toss. Crumble half the cornbread into a 3-quart trifle bowl or large salad bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn, and dressing mixture; repeat layers. Cover and chill 3 hours. Yield: 8-10 servings. Your recipe for one (8-inch) square pan of cornbread may be substituted. Lake Guntersville Bed & Breakfast Guntersville, Alabama www.bbonline.com/al/lakeguntersville
CAESAR SALAD MITCHELL
1 large garlic clove, minced and
mashed to a paste
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
3 tablespoons sour cream
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
1/3 cup freshly grated Parmesan
cheese
8 cups Romaine bite-size pieces,
rinsed and spun dry
In a large bowl stir together the garlic paste, lemon juice, Worcestershire sauce, mustard, sour cream, and pepper. Add the oil in a stream, whisking. Whisk the dressing until it is emulsified. Stir in Parmesan, add the Romano, and toss with Romaine. Lyn French A Taste of the South Presbyterian Christian School Hattiesburg CRAB AND ARTICHOKE SALAD 1 cup sour cream 2 tablespoons green onions, minced juice of 1 lemon 1 (6 ounce) jar marinated artichoke hearts (reserve liquid) 1 cup crabmeat, flaked salt to taste 8 medium-thick wedges of crisp head lettuce Blend sour cream, onions, and lemon juice. Cut the artichokes into small pieces. Add to sour cream. Also add the oil marinade from the jar of artichokes. Fold in the crabmeat crab·meat n. The edible flesh of a crab. Noun 1. crabmeat - the edible flesh of any of various crabs crab crab cocktail - a cocktail of cold cooked crabmeat and a sauce . Season to taste with salt. Spoon onto lettuce wedges. Serves 8. The Cookbook Committee Delta Dining, Too Delta Academy Mothers' Club Marks SPINACH AND AVOCADO SALAD LIME DRESSING: 1 teaspoon lime peel, grated 1/2 cup fresh lime juice 6 tablespoons olive oil 4 tablespoons honey 2 tablespoons cilantro, chopped Combine all ingredients in a blender. After blending well, pour dressing into a jar, refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until needed and shake before using. SALAD: 4 cups fresh spinach, torn 1 cup celery, sliced 1/2 cup sliced red onion rings 1 medium avocado, peeled and sliced 1 medium cantaloupe, peeled and sliced 1/3 cup pine nuts, toasted Arrange spinach on large round serving platter. Top with celery. Arrange onion rings in a circle around platter close to edge. Make another circle of avocado slices with alternating cantaloupe cantaloupe: see gourd; melon. slices. Drizzle dressing over all and sprinkle with pine nuts. For individual servings, line one plate with spinach leaves. Place a ring of canteloupe in the center of plate; mound other ingredients in the center of the canteloupe slice. Drizzle with dressing and pine nuts. Serves 6. Shirley Hines Editor's note: You may not need all of the lime dressing. The leftover amount is delicious on tossed salads. MARGARET'S CHICKEN SALAD 1 large onion 4 medium chicken breasts 3 hard boiled eggs, grated 1/2 cup celery, diced 1 cup Hellman's mayonnaise 3 tablespoons Dijon mustard onion salt, pepper, and seasoning salt, to taste 3/4 cup pecans (toasted and chopped) Boil onion and chicken breasts until tender. Drain, discard onion and chop chicken breasts into small cubes. Mix in eggs, celery, mayonnaise, and mustard, until desired consistency. Add more mayonnaise if necessary. Season to taste with onion salt, pepper, and seasoning salt. Stir in pecans. Serve on lettuce leaves. Serves 4-6. Margaret Furrh COLD STEAK SALAD 2 pounds lean boneless sirloin, cut into 1/2-inch thick strips 8 tablespoons (1 stick) butter, divided 12 ounces mushrooms, sliced 1 (10-ounce) package frozen artichoke hearts, cooked, drained cooled 1 cup chopped celery 2 cups small cherry tomatoes 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 2 cups Dijon Dressing (see below) lettuce leaves Saute the beef in batches in 4 tablespoons of the butter in a large skillet over high heat until mediumrare. Do not overcrowd o·ver·crowd v. o·ver·crowd·ed, o·ver·crowd·ing, o·ver·crowds v.tr. To cause to be excessively crowded: a system of consolidation that only overcrowded the classrooms. the pan. As the meat is cooked, transfer to a colander to drain. Let stand until cool. Saute the mushrooms in the remaining butter in the same skillet; drain. Let stand until cool. Combine the beef, mushrooms, artichokes, celery, cherry tomatoes, chives, and parsley in a bowl and mix gently. Add the Dijon dressing, tossing to coat. Marinate mar·i·nate v. mar·i·nat·ed, mar·i·nat·ing, mar·i·nates v.tr. To soak (meat, for example) in a marinade. v.intr. To become marinated. , covered, in the refrigerator for 8 to 10 hours, stirring occasionally. Toss with mixed greens. Serves 6. DIJON DRESSING 2 1/4 cups vegetable oil 3/4 cup wine vinegar 1/3 cup chopped fresh parsley 6 shallots, finel chopped 2 teaspoons Dijon mustard 1 1/2 teaspoons dried dill weed, or 1/3 cup chopped fresh dill weed 1/8 teaspoon Tabasco salt and freshly ground pepper to taste Combine the oil, vinegar, parsley, shallots, mustard, dill weed, Tabasco, salt, and pepper in a jar with a tight-fitting lid. Cover the jar and shake to mix. Store in the refrigerator. Sunny Side Up, Greater Fort Lauderdale, Florida Fort Lauderdale, known as the "Venice of America" due to its expansive and intricate canal system, is a city in Broward County, Florida, United States. The city's population is described as metropolitan, where diverse culture is commonplace. According to 2006 U.S. The Junior League Celebration Cookbook G. P. Putnam's Sons New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of , New York GREEK SALAD WITH LEMON-HERB WITHLEMON-HERB LEMON-HERB DRESSING: 3 tablespoons olive oil 3 tablespoons lemon juice 1 teaspoon Dijon mustard 1 clove garlic, crushed 1/4 teaspoon dried oregano salat and pepper 1 head Boston lettuce, torn into ite-size pieces 1/2 cucumber, sliced 1 small purple onion, thinly sliced 1 green pepper, sliced 1 pint cherry tomatoes, cut in half 4 fresh basil leaves, julienned 8 sun-dried tomatoes packed in oil, drained and sliced 1/2 cup pitted ripe olives 2 ounces feta cheese, crumbled Whisk together first 5 ingredients. Add salt and pepper
Annalisa Thompson Jager Food For Thought Junior League of Birmingham, Alabama |
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