A Piece of Blue Cheese
A Piece of Blue Cheese
Photographic Print

Braun, Stefan
Buy at AllPosters.com
 

 

 

 

 


Stonewall Kitchen, LLC 

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Salad Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

 

The Ultimate Spinach Salad

 

 

Sur La Table Free Shipping 

"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar.
"

~ Oscar Wilde


Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

 
wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!


 

 

 

 

 

 
Sara Moulton's
Everyday Family
Dinners
 

 

 

 

 

 

 

 

 

 

Mushrooms
Mushrooms
Photographic Print

Buy at AllPosters.com
 

 

 

 

 

 

 

 

 

 

Green Olive, White Bread, Parmesan and Olive Oil
Green Olive, White Bread,
Parmesan and Olive Oil
Photographic Print

Buy at AllPosters.com
 

 

 

 

 

 

 

 


Cooking.com


Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Spinach
Spinach

Buy This at Allposters.com
 

 


La Belle Cuisine

 


The Ultimate Spinach Salad

Sara Moulton
Cooks at Home
 
by Sara Moulton, 2002,
Broadway Books/Random House

Alibris

“I just love salad. When I’m in the city, I eat salad every day for lunch.
When I’m on the road for business, I often order salad from room service
for dinner. Of course, I understand that not everyone shares this leafy
passion, (take my husband, please) so when I make a salad at home or
for guests in the Gourmet dining room, I try to dress it up.

I think of this as the ultimate spinach salad because all of the elements –
other than the spinach and the mushrooms – are special. The blue cheese
dressing is prepared from scratch with good blue cheese. The croutons are homemade from rustic Italian bread. The bacon bits are spiced. And the
lowly hard-boiled egg is cooked with extra love to eliminate the green line
dividing the yolk and the white and to keep the white tender. Try it and
see if you don’t agree that this salad is the ultimate.”

Serves 4 to 6 as a main course, 8 as an appetizer

1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled blue cheese, preferably
Roquefort, Stilton or Cabrales
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground
black pepper to taste
2 to 3 tablespoons whole milk
1 1/2 pounds fresh spinach leaves
3 hard-boiled eggs*, peeled and
sliced or coarsely chopped
3 to 4 medium cultivated white mushrooms
1 1/2 cups Parmesan Croutons (recipe follows)

Spiced Bacon Bits (recipe follows) or 1/2 pound
bacon, cooked until crisp and crumbled

* Place the eggs in a large saucepan and pour in enough cold water
to cover by 1 inch. Bring to a boil over high heat. Remove from the
heat, cover, and set aside for 15 minutes, Transfer the eggs to a bowl
of half ice and half water. Cool completely and then peel under cold
running water. [Sara says she learned this method from Julia Child.
It is foolproof.]

Combine the mayonnaise and sour cream in a small bowl. Stir until
blended and smooth. Fold in the cheese, vinegar, mustard, garlic,
and Worcestershire sauce, Season with salt and pepper. Stir well
and thin with milk as needed to reach the consistency of sour
cream. Cover and refrigerate for several hours or overnight. Stir
well before serving.
Rinse the spinach leaves and dry them in a salad spinner or use paper
towels to remove as much moisture as possible from the leaves. Tear
the leaves into bite-size pieces and pile into a very large salad bowl.
Arrange the eggs and mushrooms on top. Sprinkle with croutons
and bacon bits. Spoon a large dollop of the dressing in the center.
Toss well just before serving and serve the remaining dressing on
the side.
 

Parmesan Croutons
Makes about 3 cups

2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 loaf rustic Italian bread, about 6 ounces,
cut into 3/4-inch cubes (3 to 4 cups)
2 tablespoons freshly grated
Parmigiano-Reggiano
Additional kosher salt and freshly ground
black pepper to taste

Preheat the oven to 350 degrees F. Mix the oil, garlic, oregano, basil,
thyme, salt and pepper in a large bowl. Add the bread and toss well.
Spread out on a jelly-roll pan and bake in the middle of the oven until
lightly browned, about 15 minutes. Sprinkle the croutons with the
cheese and bake until golden brown, about 7 minutes longer. Season
with salt and pepper and cool. The croutons will keep in an airtight
container for 1 week.
 

Spiced Bacon Bits
Makes about 3/4 cup

1 tablespoon Worcestershire sauce
1 1/2 teaspoons firmly packed brown sugar
1/8 teaspoon cayenne pepper or more to taste
1/8 teaspoon ground allspice
Freshly ground black pepper to taste
1/2 pound lean bacon, cut into 1/4-inch squares

Combine the Worcestershire sauce, sugar, cayenne and allspice in
a small bowl. Season with pepper. Add the bacon and toss until the
bacon is well coated.
Place the bacon in a large skillet over medium-low heat. Cook, stirring
often, until the bacon is crisp, about 10 minutes. Transfer to paper
towels to drain. This will keep covered in the refrigerator for 3 days.

Mushrooms: When you are planning to eat cultivated mushrooms
raw, make sure they are fresh, fresh, fresh. If you have ever had a
spinach salad at a restaurant that arrived with slimy dark mushroom
slices, you know what I’m talking about. When cultivated mushrooms
are harvested, they are very firm, very white, and very tight – meaning
you will not be able to see the gills underneath the lid. As the mush-
room loses its moisture, the cap shrinks, exposing the gills. The mush-
room becomes flabby, and the texture is unappealing to eat raw (older
mushrooms are fine for cooking, though). Store cultivated mushrooms
in a loose paper bag or in a container with air holes in it. They will
sweat and get slimy if they are kept too tightly wrapped.
 

Featured Archive Recipes:
Avocado Spinach Salad with
Lemon-Mustard Vinaigrette

P. J. Clark's Spinach, Mushroom
and Bacon Salad

Spinach, Pear and Green Bean Salad
with Riesling Dressing

Spinach Salad with Salmon
and Artichokes

Spinach and Turkey Salad with
Cucumber and Feta Dressing

Strawberry Spinach Salad with
Toasted Almonds

Warm Spinach Salad with
Honey-Mustard Dressing

Wilted Spinach with Smoked Turkey
and Mushrooms

 


The Essentials!
Index - Salad Recipe Archives
Index - Salad Dressing Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: November 16, 2013.