Salad – Page 27 – Myfrenchkitchen

A beautifully set table makes all the difference to a meal. Our good friends are leaving for Australia to visit their children for Christmas and we shared a lovely lunch this past weekend at their beautiful home in the French country side…saying our thanks for this year, our goodbyes as well as just sharing good home cooked food.

I present to you her gorgeous table.

A cocktail was made by another friend, Carol, perfect to start our afternoon off with….Tequila sunrise: Mix about 3 parts of orange juice to 1 part of Tequila. Slowly pour in some grenadine to have it sink to the bottom and serve with a slice of lime or lemon, or dip the glass rim in lime and sugar.

The demand was high for comfort food, so that was the menu for this sunny winter’s afternoon. Starting off with the Tequila sunrise got us into the mood to continue with a goat’s cheese amuse bouche in Joanna’s pretty rose coloured glasses.

Take some soft goats’ cheese, and roll into balls. Keep refrigerated until needed. Finely chop some black olives, sun-dried tomatoes, capers, basil leaves. Add some olive oil, syrupy balsamic vinegar, a dash of lemon juice and some grated lemon rind. Mix it all together. Place a spoonful of olive mixture in a pretty glass, top with a goats’ cheese ball and finish off with a sprinkling of the olive mixture, a drizzle of olive oil and a small basil leaf. No quantities are given…taste as you go along and add or leave out as your taste-buds dictate. Adapted from a recipe of Sharon.

Then we followed up with a carrot and pineapple soup, lingered over heartwarming, old fashioned shepherd’s pie, creamed spinach and roasted parsnips with rosemary and maple syrup. A great wine and enthusiastic conversation brought us to dessert; steamed ginger pudding and a pumpkin flummery with rich, voluptuous home made custard.

The end of a memorable afternoon; a fire crackling in the fireplace, music softly sounding up in the background, the sun playing frivolously on the glassware, the intermingling of voices and laughter – like J.R.R Tolkien said: “If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.“

Karin’s summer salad

I have had this salad in my repertoire for many summers. Some years it has been a regular item on the menu, other years it is forgotten. I suppose it is closely connected to my mood. When I miss my friends and family in SA, it makes its appearance on the menu. This summer has seen it featuring as a lunch at our home many times. And then I think of Karin and remember those wonderful summers, years ago when our children were splashing in her pool and we would indulge in this salad. It brings the sun, as well as my friends and family, to me here in Europe, especially this year, since we’re trying our best to grab a hold on summer. Karin in turn, got this recipe from a friend, who got it from a friend, so maybe it is more appropriate to call it something like ..The friendship salad. I don’t know the real name, if ever it had a real name. To me it will always be…

Karin’s summer salad

I don’t have any quantities, just go with your instinct, because nothing goes to waste; whatever is left over, can go right back into the fridge or eaten right there while you’re preparing.

Some fresh salad leaves of your choice – butter lettuce, rocket, curly endive, romaine, lollo…

A cucumber, seeded and cut into cubes
Some Granny Smith apples, cored, cut into cubes and drizzled with lemon juice
A bag of frozen petit pois, left at room temperature to defrost
A good quality bought or homemade mayonnaise
Kraft miracle whip
Lemon pepper
A well aged Cheddar cheese, coarsely grated
Smoked bacon pieces, sauteed until crispy

In a glass salad bowl, layer the salad by starting with a layer of torn salad leaves at the bottom.
Follow up with the cucumber cubes, then the apple cubes, a thick layer of petit pois.
Mix the mayonnaise and Kraft salad dressing to taste and add a well coated layer on top of the petit pois.
Cover with the grated cheese and end with a sprinkling of crispy bacon pieces and lemon pepper.

You can use a big glass bowl or as in the photo above, individual glass bowls.

Another option is to serve it as an amuse bouche, using a serving ring (about 9cm) to assemble it.(Picure below). It can be done ahead of time and be served, ready on the plates, covered with a cloche, when your guests arrive for lunch.

Commentaires

–>Hi RonellAaaah, I’d know that salad anywhere… it’s a good old South African standby called “seven layer salad”! Every family has their own recipe and my layers have sometimes swelled to 10 or more, but the Miracle Whip, peas, bacon and cheese are constants. Nice to know it’s being made just across the channel from us 😉

Posté par Jeanne, 18-07-2007 à 14:52