I was particularly curious about this salad with its unusual combination of ingredients. In the end however, I found the use of salt herring a little overly pungent in the salad. Not a bad salad, but for a particular palette we might say.
Category Archives: Salad
Curried Chicken Salad
My girlfriend loved this salad (which means that it was a big hit). I have had similar salad that were pre-made at grocery stores but none were as exotic, flavorful or fresh as this one. Shaving the coconut fresh and making your own mayonnaise makes such a difference. I didn’t serve it in halved coconut shells, maybe next time!
Endive and Beet Salad
This was a delicious salad that combines beets, endives and fresh tarragon. The addition of the tarragon gives it a slightly anise flavor that marries beautifully with the beets. I combined this salad with the Prices recipe for stuffed eggplant, also in the New Orleans section of the book.
Belgian Endive Salad
This is a really simple salad of endives with a mustard vinaigrette. I think I seasoned more robustly than the recipe called for but it’s still a good light salad to serve as a starter and whip up in a flash.
Egg and Potato Salad Boulestin
Another hors d’oeuvres from Boulestin, Potato salad is a classic and almost never misses. I’m not sure why exactly but this one missed the mark. The wine vinegar seemed to dominate the dish in a slightly off putting way making it too acidic.
Charles Farrell Salad
At turns light and heavy, this salad is a blue cheese, bacon, and avocado salad which is lightened by the lemon juice vinaigrette. I was kind of amazed to find avocados in the book considering how scarce vegetables are. Still, a nice salad. Although probably not something I would rush to make again.
Caesar Salad
Unlike any Caesar salad I’ve ever had, despite the fact that Vincent claims to have devised this concoction after personally viewing hundreds of Caesars tossed “north and south of the Border.” What makes it so peculiar to my expectations is how light and tangy it is. I’ve come to expect Caesar’s to be creamy, rich, and topped with bacon. But this is just another way in which the book reflects an almost anthropological dimension to it.
I’m not quite sure why this recipe is placed in the British section except that they wanted to put it in their ‘food market’ part of the book which ended up being Harrod’s, as they say it originated in Tijuana, Mexico.
A Treasury of Great Recipes 