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March 18, 2013

Vegetable Side Salads

Gemischter Salat (German Mixed Salad")
We've made a couple of sixties-era side salads in my culinary class that remind me of my mother's cooking.  Not my favorites, but again, we're practicing knife skills, and learning to make a few dressings on the way.  I'm just glad that there are some vegetarian dishes I can cook, though it seems that vegeterian entrees have been forgotten, and veggies have been relegated to the world of salad only. 

This German Mixed Salad has a nice Mustard Vinaigrette Dressing that I will use on other dishes.  I do like the pretty julienned veggies on a bed of lettuce.  The Macedoine of Vegetables looks like a bag of mixed frozen veggies slathered with mayonnaise, but they were hand cut for our class.

What type of side salads do you serve, other than the typical greens, and where did you learn to make them?  I'd love to hear your comments on my blog.

Macedoine of Vegetables Mayonnaise
Gemischter Salat (German Mixed Salad)

Yield:  4 Servings

3 oz. Carrot, julienne
3 oz. Celery, julienne
5 oz. Celery Root, julienne or Parsnips, blanched
4 oz. Red Onion, julienne
4 oz. Cucumber, peeled, seeded, & julienne
4 oz. Tomato concassee
6 fl. oz. Mustard Dressing
Salt & Pepper to taste
1 head Boston Lettuce

Directions:
1.  Combine all ingredients except the lettuce in a stainless bowl.  Toss gently to combine.  Season to taste with salt and pepper.
2.  Separate, wash, and dry the Boston lettuce leaves.  Arrange the salad on the leaves and add a generous grating of black pepper.  


Mustard Vinaigrette Dressing

2 Tbsp. Dijon Mustard
2 fl. oz. Red Wine Vinegar
Salt and Pepper to taste
6 fl. oz. Canola Oil
1 Tbsp. Olive Oil
2 Tbsp. Water, hot

Directions:
Combine the mustard and vinegar.  Season with salt and pepper.  Whip in the oils to emulsify.  Add the hot water and whip until smooth.


Macedoine of Vegetables Mayonnaise

Yield:  12 2-oz. servings

8 oz. Carrots, cooked, small dice
8 oz. Turnips, white, cooked, small dice
4 oz. Green Beans, cooked, sliced into 1/4 inch pieces
4 oz. Green Peas, cooked
1/2 C. Mayonnaise, or as needed
Salt & White Pepper to taste
12 ea. Lettuce Cups for under liner, or baby salad mix
12 ea. Tomato Wedges, garnish

Directons:
1.  Chill all ingredients before combining.
2.  Place all ingredients in a bowl and mix until evenly combined.  Use only enough mayonnaise to bind.  Season to taste.  The completed salad mixture must be kept chilled at all times.
3.  Place the lettuce bases on plates.  Using a No. 16 scoop (2 oz.), place a mound of salad on each base.  Garnish with a tomato wedge.

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