Tag Archives: dinner salad

The Dinner Slawlad

In my pantry today:

  • 3 c red cabbage, shredded
  • 1/3 c walnut halves/pieces
  • 1/2 mozarella ball, in tiny cubes
  • 1 S carrot, shredded
  • 1/4 c baby corn kernels
  • 1 tbsp celery, minced
  • 1 green onion, sliced
  • 1 clove garlic, sliced thin
  • 2 tbsp olive oil
  • 1/3 c red wine vinegar
  • 1 tsp apple cider vinager
  • 2 tsp white sugar
  • 1 pinch salt
  • 3 dashes black pepper

slawlad

I spent a lifetime not liking cole slaw, but I had never had anything but mayonnaise-based cole slaws and thus considered no other slaws of which to speak. About two years ago a little place called Farm Boy’s in Chapin, SC would become the new slaw-spiration in my vastly expanding relationship with cabbage. It was easy to accept with joy the health benefits of cruciferous vegetables, and the general price of a head of cabbage means there’s almost always one in the fridge. This cost:benefit ratio makes it an exciting endeavor to make an entree out of cabbage. Don’t you scoff.

Start your thinly sliced garlic simmering on the L side of ML. Let it infuse while you prep other ingredients. Whisk together sugar and vinegar; set aside. When you’ve got mixed in all the solids but cheese and walnuts, increase the oil to the high end of ML. Toast walnuts with garlic for a minute or two, stirring frequently, then mix in vinegar/sugar mixture. Pour warm dressing and walnuts over and into the bowl of cabbage. You can mix in the cheese now, or wait until serving time — if it sits in the vinegar it will emerge with almost a paneer-like texture. This is not necessarily a bad thing; plus it turns pink.

Let the entire cabbage conundrum  sit at room temperature for at least an hour before serving or chilling. I let it sit at room temperature for a couple hours before serving, then I waited a day of refrigeration before serving the rest — both ways work fine. This is going to become a meal staple as the weather begins to warm into its boil: prepare yourselves for more summer slawlads at 5 spoons!

 

Happy Salad (or, “Salad But With Bacon, Potatoes, a Jalapeno and Homemade Dressing.”)

In my pantry today:

  • 6 slices bacon
  • 3 small yellow potatoes
  • 1 c kale, chopped and stems removed
  • 2 c baby red lettuce, chopped
  • 1 tbsp leek, sliced
  • 6-8 cherry tomatoes
  • 1 small jalapeno
  • 3 cloves garlic
  • 4 tsp olive oil
  • 1/2 c red wine vinegar
  • 1.5 tsp Greek seasoning
  • 1/2 tsp hot red chili powder

Wow, was my mind all over a delicious map tonight. Start out by massaging 1/2 tsp olive oil into your kale and setting it back in the fridge. Wash, stab a little, wrap in paper towels and microwave potatoes for three minutes (ignore the beep of the microwave for a while). Halve that jalapeno you picked from the generous container plant outside, remove the seeds and inner fuzz. Set halve the seeds aside, then flatten and delicately julienne the remaining pepper flesh.

Take a breath, start a new paragraph. Keep truckin.

Smash and mince your garlic. Put it and the reserved jalapeno seeds in 1/4 c olive oil in a mini saucepan on the stove. Let that cook slowly on ML until the garlic juuuuuust begins showing golden edges. Set aside for a few minutes.

Pan fry your bacon to your preferred consistency (I like mine dead as dead can be). Slice potatoes into large pieces and place in a baking dish with 1 tbsp bacon drippings spread in its bottom. Drizzle a little more on top, then sprinkle some Greek seasoning and red hot chili powder on. Place in 350° oven for 10-20 m, then:

[innnnnnnnnnnnhaaaaaaaaaaaaale]

Mix lettuce and kale and place in the bottom of a salad bowl. Rim the greens with spicy bacon-roasted potatoes. Top with leeks, tomatoes and julienned jalapeno… oh, and big-ass chunks of bacon. Serve with the garlapeno vinaigrette you just created with the sauteed garlic/seeds, 1/3 c red wine vinegar and 1/2 tsp Greek seasoning. Be happy — very happy — tonight with a salad for dinner. 5 spoons!