Thursday, February 17, 2011

Showoff Salad For Valentines Day

When it comes to Valentines Day, I am a fan of just cooking a nice dinner at home. Making a meal that is not to extravagant but also making something that is a treat, food that we don't eat or make too often. With the arrival of the newest box, I knew there would be a gorgeous heart of Romaine that I had plans for.

A while ago I read Tender at the Bone: Growing Up at the Table by Ruth Reichl. It's a book about her memories of food and the stories that go with them. At the beginning of each chapter she has a recipe that accompanies each of her stories.  Since reading it, her recipe for Showoff Salad has been in the back of mind. I thought Valentines dinner would be a perfect time to make it.

Ingredient line up
It's called Showoff Salad because you place all the ingredients in front of you and then proceed to make the salad in front of your valentine (or guests), like you were at a fancy restaurant. Showoff Salad lives up to its name by letting each individual ingredient show off. The crispness of the salad mixes well with the lemon and the salty surprise of an anchovy.
This is the the condensed version of Showoff Salad by Ruth Reichl.

Showoff Salad
Assemble all your ingredients on a tray at the table. In front of your guests peel a clove of garlic, cut it in half and crush the half in the bottom of a salad bowl. Add the romaine lettuce leaves, torn into bite-sized pieces, and about 1/3rd of a cup of olive oil and toss thoroughly and dramatically until every leaf is coated. Add 1/2 teaspoon of Worcestershire sauce and salt and pepper to taste. 
Break a coddled egg over the lettuce and toss until leaves glisten. Stick a fork into a lemon half and squeeze the juice over the lettuce. Toss until the dressing has a creamy look. Toss in anchovies and mix some more. 
Now taste it. Add whatever you would like if you think it needs more lemon, or more pepper, do it. When it is seasoned to your liking add croutons and 1/4 cup of Parmesan cheese. Mix one more time and serve.
Speaking of showing off, here is the box.

Some hints of spring are starting to appear, with a few carrots, bok choi, and a really nice head of purple cabbage. Cauliflower, black kale and other various greens are still coming strong. Which is good because now that it's getting cool again I need something warm and filling.

Other posts you might like Mustard Salad Confetti Salad

1 comment:

Jillana said...

Yay! I love that you made a "Tender at the Bone" recipe!