#34 (ENH) Salad Daze!

Shownotes for #34 Salad Daze of Summer!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for these snacks is less than 15 minutes.

Talk Back! We are a Snacking Community. Go to the end of these Shownotes and click on "comments." Leave your thoughts and experiences. Or email me at [e-mail].

The podsafe music used in the show:

In keeping with the laid back days of summer, I'm feature two pieces of music this week. It's Summertime by the Loving Its. They are from Cornwall, UK and consist of just three members - Lee (vocals, guitar, drums & production), Joey (vocals, piano and everything else), and Stefan the laptop. They formed in the middle of the night in the middle of nowhere in the middle of the summer of 2005. Two friends returned from the pub one night to find themselves awake, bored and armed with a piano, a guitar, a computer and a bunch of original songs. And Creamy Summer by the goof band, the Dave B Trio. These eight talented and funny musician from Philadelphia have been entertaining the local since 1994!

Here is the lead recipe I describe in the show:

Classic Wedge of Iceberg (Source: Lettuce in Your Kitchen by Chris Schlesinger and John Willoughby)

1 c. mayonnaise
2 tbs cider vinegar
1/4 c catsup
2 tbs pickle relish
1 stalk celery, diced fine
2 hard cooked eggs, diced fine
1/4 c rough chopped parsley
4 dashes Tabasco sauce
2 dashes Worcestershire sauce
1 head iceberg lettuce cut in 4 to 6 wedges depending on the size of the head.

Combine ingredients for dressing. Drizzle generously over wedge of lettuce.

Bowl of Greens

A selection of fresh green from your farmer's market including lettuces like red leaf, green leaf, bibb, oak leaf, Boston or romaine, and mildly spicy greens like arugula, mizuna, tatsoi, komatsu, baby kale, baby collards, watercress and frisee. Feel free to throw in some baby spinach too!
1 small (pickling) cucumber, peeled and diced
3 scallions, trimmed and sliced thinly on an angle, white and green parts
2 ripe medium sized tomatoes, cored and cut into eighths

Toss together in a bowl.

Dressings:

Basil Vinaigrette

1/4 c cider vinegar
1 tsp dijon mustard
1 tsp salt
1/2 tsp freshly ground pepper
2 shallots, finely diced
1/4 c thinly sliced basil
2/3 c olive oil.

In a small bottle with a screw top, mix together the vinegar, mustard, salt and pepper, and shake until the salt is dissolved. Add the shallots and allow to stand for at least half an hour. Add the shredded basil and the olive oil and shake until emulsified. Pour over your bowl of greens and eat.

California Golden Raisin Vinaigrette

1 shallot, peeled and minced
2 tablespoons lemon juice
2 tablespoons orange juice
3/4 cup olive oil
1/2 cup golden raisins, coarsely chopped

Place minced shallot, salt and pepper, lemon juice and orange juice in a screw top bottle and add olive oil. Shake until emulsified. Just prior to use, fold in coarsely chopped raisins; shake well and pour over salad.

Here is the shopping list for next week:

You'll need 1 pound of black olives and one pound of green olives to make all the recipe. Each recipes take about 1/2 pound of olives. Choose firm, olives, avoid any that appear soft or mushy (Use the spoon to select the best olives). You'll also need red pepper, head of garlic, lemon, fresh parsley, fresh mint leaves, feta cheesed, can of artichoke hearts, shallots, red wine vinegar, olive oil, tube of anchovy paste, head of celery stalks, capers, red pepper flakes, coriander seeds, and a loaf of fresh white Italian bread or a French baguette.

Here is a list equipment you will need for next week: