Text 32884, 112 rader
Skriven 2009-12-30 13:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Ham 13
==============
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 > Ham salad

---------- Recipe via Meal-Master (tm) v8.06

      Title: 1905 Salad
 Categories: Salads, Caribbean, Ham, Cheese, Pickles
      Yield: 4 Servings

    SALAD:
      1 md Lettuce, Iceberg; chopped
      4    Tomatoes; diced
    1/2 lb Cheese, Swiss; julienned
      6 oz Ham; julienned
    2/3 c  Olives, Spanish; pitted
      3 ts Cheese, Romano; grated
      1    Lemon; juiced
    DRESSING:
    1/4 c  Vinegar, while
      1 c  Oil, olive
      8    Garlic clove; minced
      2 ts Oregano
      2 ts Worcestershire sauce
    Salt; taste
    Pepper, black, ground; taste

  Put lettuce in mixing bowl.  Add tomatoes, ham, and cheese. Top
  with spanish olives. Pour dressing on top and add grated Romano
  cheese and lemon juice. Toss all ingredients together and serve on
  chilled plates.

  Dressing:  Put into bowl minced garlic, oregano, and
  Worcestershire sauce. Beat until smooth with whisk. Add oil
  gradually and finally add vinegar, beating continuously.

  Source: Columbia Restaurant (Sarasota, FL)
  MM by Sue Woodward

-----
---------- Recipe via Meal-Master (tm) v8.06

      Title: Alfred Portale's Jumbo Asparagus Salad
 Categories: Ham, Potatoes, Salads, Cheese, Eggs
      Yield: 4 Servings

    LEMON VINAIGRETTE:
      3 tb Fresh lemon juice
      2 ts Lemon zest
      1 tb Sherry vinegar
    Salt and white pepper
    SALAD WITH PROSCIUTTODE PARM:
    3/4 c  Extra virgin olive oil
      1 lb Asparagus; jumbo (about 12)
      2    Shallots; minced
      1 ts Minced fresh thyme leaves
  1 1/2 lb New potatoes; boiled until
    -tender, sliced thick
      2 tb Minced fresh chives
     12 sl Prosciutto de Parma (or
    -other cured ham; very
    -thinly sliced
      1 qt Cleaned dried lettuce; torn
    -into bite sized pieces
      1    Piece Parmesan Reggiano
    -cheese; for shaving
      2    Eggs; hard boiled and
    -separated

  Alfred Portale's Jumbo Asparagus Salad with Prosciuttode Parma,
  Parmesan, and Lemon Vinaigrette

  For the vinaigrette, mix lemon juice, zest, vinegar, and salt and
  pepper to taste in a medium bowl. Whisk in olive oil and set
  aside.

  Bring 1 inch water to boil in a soup kettle. Put asparagus in
  steamer basket then carefully place steamer basket in kettle and
  cover and steam over medium-high heat until asparagus spears bend
  slightly when picked up and flesh at cut end yields when squeezed,
  4 to 5 minutes for asparagus under 1/2 inch in diameter, 5 to 6
  minutes for the jumbo size. Drain and plunge spears immediately
  into ice water to stop the cooking process. Drain again, cover,
  and refrigerate until chilled, as long as overnight.

  In a medium bowl, combine the shallots, thyme, asparagus, sliced
  potatoes, and 1 tablespoon chives. Add 1/4 cup vinaigrette toss to
  coat. Season to taste with salt and pepper. Arrange
  asparagus-potato mixture with the prosciutto alongside it on 4
  large serving plates. Dress lettuces with another 1/4 cup
  vinaigrette, and arrange a portion on each plate. Use a vegetable
  peeler to shave Parmesan curls over each salad. Press eggs through
  a fine sieve. Sprinkle each salad with sieved egg and remaining
  chives, serve immediately with remaining dressing passed
  separately.

  Credit: Stephanie Lyness.
  Cook's Illustrated, May/June 1993
  Posted to MC-Recipe Digest by Hobbs, D B

-----

Cheers

YK Jim


... Poorly made salads create a tortured relationship with vegetables.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)