Saturday, May 13, 2017
Hodgepodge 196/365 - Salads
As Brian—who's a great cook—expounded on the tedium of salad-making, I started thinking: it's true that I do not make salads, because yeah, they are kind of fussy. But for me, it's also because, if I do cook at all, I really enjoy following recipes—the more complicated the better. And what's not fussy about that? So . . . what if I found some recipes for a salad? Maybe then I might start making them.
This evening I tested my hypothesis by googling—yes, why not start with the thing that kicked this whole discussion off—chopped Italian salad. I found one; it had five-star ratings. I made a shopping list, bought some provisions. And then I set about chopping, accompanied by the podcast The S-Town. (Weird little story. Or rather, weird central character, the horologist John B. McLemoore, the resident of "Shit-Town," a rural place in Alabama, who lured the journalist Brian Reed in with a tale of a murder.)
I enjoy listening to podcasts while I cook. Or, in this case, assemble: no cooking required.
Super Italian Chopped Salad
3 cups torn romaine (oops, I chopped)
1 can (15 oz) garbanzo beans, drained and rinsed
1 can (6.5 oz) marinated artichoke hearts, drained and chopped
1 medium green bell pepper
2 medium tomatoes
1 can (2.25 oz) sliced olives (I used whole pitted from the deli)
5 slices deli ham, chopped
5 slices hard salami, chopped
5 slices peperoni, chopped
3 slices provolone cheese, chopped
2 green onions, chopped
1/4 cup olive oil
2 Tb red wine vinegar (I didn't have any, so used Balsamic)
1/4 tsp salt
1/8 tsp pepper
2 Tb grated Parmesan cheese
peperoncini, optional (I opted out, because I forgot)
In a large bowl, combine the first 11 ingredients. Whisk together the oil, vinegar, salt, and pepper; pour over the salad and toss to coat. Sprinkle with cheese, and top with peperoncini if desired. Serves 10.
I didn't notice the yield before; could've cut the recipe in half if I had. I guess we'll be having chopped Italian salad for a while . . .