Main-dish salad uses leftover meat.
Almost any cold meat or poultry will work; add crisp bits of fresh celery, smooth-textured, ready-to-use canned beans, and romaine lettuce. A pungent, orange-flavored dressing pulls the salad together. Arrange ingredients separately on a serving platter so diners can style their own salad. Orange Aioli and Roast Salad
2 cups slivered or torn bite-size pieces (bone and skin removed) roast pork, beef, lamb, chicken, turkey, or duck
1 cup finely diced celery
1 can (15 oz.) butter or cannellini beans, drained
8 to 12 small romaine leaves, washed and crisped Orange aioli (recipe follows)
1 small orange, cut into quarters Italian parsley leaves, optional
On a large serving platter, separately mound meat, celery, beans, and romaine leaves. Spoon aioli into a small bowl and
Garnish dressing with parsley.
To eat, spoon lettuce, meat, celery, and beans onto individual plates; spoon aioli on top, squeeze on orange juice, if desired. Makes 4 servings.--Lydia Raymond, Mendocino, Calif.
Orange aioli. Blend 1/2 cup mayonnaise with 4 large cloves garlic, minced or pressed, and 3 tablespoons orange juice. Use, or cover and chill as long as 2 days.
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|Date:||Jun 1, 1984|
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