Taking Salad to a Whole New Level!
Christie Morrison, executive editor of the video and cooking school for America’s Test Kitchen shared some inspiring information recently. She had some great ideas for taking salad to a whole new level. For instance:
“A simple green salad of local lettuces can be a real treat. Consider using a mix of lettuces such as red or green leaf and delicate Bibb (being sure they’re clean and dry) and rub a clove of garlic around the salad bowl for just a hint of garlic flavor. Then toss the greens with salt, pepper, lemon juice, and extra-virgin olive oil. This is so easy and delicious.”
Christie also says this is the best time of year to move beyond basic greens. Thinking outside the lettuce bowl can up your salad game. For instance:
I’ll close this enticing salad tutorial with a recipe for the above-mentioned salad topping, pangrattato. This is a must-have if you enjoy salads and is from www.chefnotrequired.com.
4 slices day-old sourdough bread (approximately 150g)
1 tablespoon fresh rosemary leaves
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
1 clove garlic crushed
Directions:
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“A simple green salad of local lettuces can be a real treat. Consider using a mix of lettuces such as red or green leaf and delicate Bibb (being sure they’re clean and dry) and rub a clove of garlic around the salad bowl for just a hint of garlic flavor. Then toss the greens with salt, pepper, lemon juice, and extra-virgin olive oil. This is so easy and delicious.”
Christie also says this is the best time of year to move beyond basic greens. Thinking outside the lettuce bowl can up your salad game. For instance:
- Add some seasonal fruit. In summer, blueberries, sliced strawberries, or stone fruit like peaches or nectarines are fantastic in a green salad using fresh spinach. A poppyseed dressing is especially nice over this blend.
- Dress up a grain and greens salad with blueberries and goat cheese. It looks as good as it tastes.
- Or eschew a “salad” greens base altogether and combine peaches and tomatoes for an unforgettable summer salad.
- Consider swapping out the croutons for a different crunch. A simpler topping is called pangrattato: sauté fresh breadcrumbs or crisp panko in olive oil with garlic until golden and then finish with grated parmesan cheese. It adds great flavor and a subtle crunch.
- Get really bold and add something pickled. Pickled onions using or sliced pickled shallots add flavor sparkle. Just soak them in seasoned rice vinegar to bring a bright, sweet-sour taste to any salad.
- The easiest way to add flavor to any salad is to incorporate fresh herbs. Many of us use the warm months to garden, and whether that looks like a truck patch, raised bed, container garden, or just a few pots on your porch, you’re probably growing some basil or mint. While your herbs thrive, pluck a few leaves and add them to any salad you’re making. The punch of herb flavor adds complexity and freshness and just makes things taste like summer.
I’ll close this enticing salad tutorial with a recipe for the above-mentioned salad topping, pangrattato. This is a must-have if you enjoy salads and is from www.chefnotrequired.com.
Crispy Pangrattato
Ingredients:
4 slices day-old sourdough bread (approximately 150g)
1 tablespoon fresh rosemary leaves
1 tablespoon extra-virgin olive oil
1 tablespoon salted butter
1 clove garlic crushed
Directions:
1. Place sourdough and rosemary leaves into a food processor and process into crumbs.
2. Heat olive oil and butter together in a frypan until sizzling, then add crumb mixture to pan.
3. Mix to coat crumbs in oil and butter, and fry over medium high heat, stirring until crumbs are browned and crisp.
4. Add crushed garlic to breadcrumb mixture and mix well to combine thoroughly.
5. Continue to fry for 1-2 minutes then remove from heat.
Serve sprinkled over salads, pasta, soups, macaroni and cheese, risotto, or even mashed potatoes.
NOTES:
The pangrattato will get even crispier on standing. You could substitute fresh thyme leaves for the rosemary, depending on your taste or what dish you are serving the pangrattato with.
2. Heat olive oil and butter together in a frypan until sizzling, then add crumb mixture to pan.
3. Mix to coat crumbs in oil and butter, and fry over medium high heat, stirring until crumbs are browned and crisp.
4. Add crushed garlic to breadcrumb mixture and mix well to combine thoroughly.
5. Continue to fry for 1-2 minutes then remove from heat.
Serve sprinkled over salads, pasta, soups, macaroni and cheese, risotto, or even mashed potatoes.
NOTES:
The pangrattato will get even crispier on standing. You could substitute fresh thyme leaves for the rosemary, depending on your taste or what dish you are serving the pangrattato with.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.americastestkitchen.com
- www.ourgoodlife.com
- www.everydaygourmet.tv
- www.chefnotrequired.com
