Text 29187, 103 rader
Skriven 2009-09-27 20:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Pink Trout
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-=> Quoting Hap Newsom to Jim Weller <=-

 HN> Redneck! Heck they even poach their deer!! (grin)
 HN> Rednecks are notorious poachers! 

You know what? You're right.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Escarole And Walnut Salad With Anchovy Dressing
Categories: Salads, Dressing, Nuts, Anchovies
  Servings: 4

      1 md head of fresh escarole
      1 c  toasted walnut pieces,
           roughly chopped
           S&P
      2 oz firm, aged goat cheese,
           grated
           ANCHOVY-LEMON DRESSING:
      1    clove of garlic, minced
      3    salted anchovies, rinsed,
           filleted and finely chopped
           S&P
      1    lemon's fresh squeezed juice
    1/2 c  extra virgin olive oil

In Rome, my favorite fall vegetable is always puntarella, a type of
wild chicory particular to the region of Lazio and eagerly
anticipated in Roman kitchens. There, it is served with an assertive
dressing of anchovy, garlic and extra virgin olive oil—flavors that
can stand up to its slightly bitter edge. It is hard to find this
bit of greenery here in the United States, and as fall approaches
and the first slightly chilly mass of air settles over my home in
New York, I'm daydreaming about my favorite autumn Italian salad.
The arrival of puntarelle in Rome is a signal to pull out the
sweaters and move the sidewalk tables inside.

Over the years I've had to satisfy my year-round craving for
puntarelle in salsa by matching other varieties of bitter greens
with the same dressing. Curly chicory is visually similar, but has
too much bitterness for my taste. Dandelion greens have the right
amount of green color, but the older they are picked, the tougher
they are to chew. In escarole, I finally found my ideal substitute
mate for the delicious anchovy dressing that reminds me so much of
Rome.

Gradually, I started experimenting with a few strategic additions to
my ultimate escarole salad. I often used to whip up this salad as
quick work lunch at Babbo, and one day a few toasted walnuts
leftover from a batch of cookies found their way into my salad bowl.
Not long after, I discovered that some firm, aged goat cheese grated
into the mix united all these bitter components together perfectly
with just the right amount of tangy richness.

The bitter edge of both the greens and the walnuts, the grassy burn
of extra virgin olive oil, and the salty edge of anchovy may seem
like too much flavor on one plate, but somehow it all works together
quite harmoniously. I love that I can throw this substantial salad
together any time of the year. It pairs really well with a mixed
grill of sausages, lamb chops and steak. With a plate of ripe, juicy
tomatoes and some roasted sweet corn, you've got the makings for a
very sophisticated Labor Day barbecue under the stars.

Fresh escarole can be very sandy, so be sure to wash it in plenty of
cold water carefully. Pat the leaves dry with paper towels or spin
them in a salad spinner before cutting or tearing them into pieces.
Be sure to use a firm aged goat cheese suitable for grating—this
isn't the place for soft, fresh goat cheese.

Procedure: Trim away the tough outer leaves of the escarole, pull
apart the remaining leaves and thoroughly wash them in plenty of
cold water, patting them dry with paper towels or spinning them in a
salad spinner. Cut or tear the leaves into 1-1/2 inch pieces and
place them in a large salad bowl with the walnuts. Pour over enough
of the dressing to coat everything well, seasoning the salad with
additional salt and pepper to taste. Add 3/4 of the grated goat
cheese and toss well. Arrange on a platter, distributing the rest of
the goat cheese over the top of the salad.

Anchovy-Lemon Dressing: In a medium bowl, combine the garlic,
anchovy, salt, pepper and lemon juice. Whisk in the olive oil.
Adjust the flavor with additional salt and pepper as needed. 

Posted by Gina DePalma, Seriously Italian

From: Serious Eats
 
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Cheers

YK Jim


... PADDLE FASTER; I HEAR BANJOS

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