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salad dressings by jessica strand
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Salad dressing can make or break the dish. It's not too hard to toss together some of your favorite salad ingredients. But store-bought dressings can't hold a candle to most home-made dressings. Plus, you can make a fantastic salad dressing in under a minute with a few simple ingredients. So why don't we make our own dressing more often? Probably because we lack inspiration.
With Jessica Strand's new book
, you'll fall in love with salads all over again. Her dressings are delicious and easy to make. There's something in this book for everyone...a few old standbys plus a bunch of fresh new ideas for adding zip to your salads. Flavors such as tarragon, roasted red pepper, or crumbled Stilton cheese enhance simple salads of mixed greens, while creamy varieties such as Tart Russian or decadent Blue Cheese pair with heartier flavors and textures. Exotic dressings like Thai Peanut or Indian Curry add distinctive, unusual flavors that are out of the ordinary. There are salad recipes sprinkled throughout plus quick recipes for crunchy toppings such as flavored croutons or spiced nuts.
6 x 8 in; 80 pp ; 24 color photographs; hardcover
Los Angeles-based food and lifestyle writer Jessica Strand is the author of Dinner Parties, Intimate Gatherings, and Holiday Cocktails. Maren Caruso's photography has appeared in numerous cookbooks as well as in Saveur and Better Homes and Gardens.
Salade Lyonnaise with Classic Dijon Vinaigrette
Here is my version of the famous French salad. A forkful of crisp frisée, sprinkled with small chunks of smoky bacon and dripping with egg yolk, is one of the great taste sensations. This salad uses the Classic Dijon Vinaigrette found on page TK.
2 heads of frisée
2 teaspoons olive oil
8 extra-thick slices of apple-smoked bacon
1/4 cup white vinegar
4 tablespoons coarsely chopped fresh chives
Wash the frisée and chives. Separate the clean greens, and place them in a wooden salad bowl. Set aside.
In a medium cast-iron pan, heat the olive oil. Place the bacon in the pan, and cook. Turn the bacon, making sure each slice is a deep golden brown but still has little bits of fat. Place the bacon on paper towels to drain.
Prepare the Classic Dijon Vinaigrette.
Dress the greens with vinaigrette. Place the dressed salad on 4 plates. Cut the bacon into small bite-size chunks.
Fill a medium saucepan with 2 inches of water. Add the vinegar, and bring to a boil. Crack the eggs delicately into the water. Let the eggs cook for 2 minutes, or until the yolks begin to solidify. With a slotted spoon, carefully pull each egg from the water, letting it drain before placing it on top of a plate of salad.
Garnish the poached eggs with the fresh chives. Sprinkle each salad with a generous amount of bacon. Serve.
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