Category:
Warm Salad
Autumn Garden Salad
Ingredients:
radicchio
endive
Belgique
Boston or leaf lettuce
garlic
olive oil
stale bread
walnuts
shallot
salt
balsamic vinegar
Bruise a clove of garlic with the flat of your knife, and put it into a skillet with a few drops of aromatic olive oil, over medium heat, until the garlic clove is browned. Turn the heat to low, discard the garlic, and put in half a cup of diced stale bread without crust. Carefully turn these with a spatula so that they become lightly browned on all sides. Dish them into a bowl.
Char the skin of a small ripe pimiento* capsicum/pepper over (or under) high heat until it is thoroughly blackened and blistered. Put it into a paper bag, fold over the top, and let it steam to itself for half an hour. Then scrape away as much of the skin as you can before removing the seeds and cutting the flesh into thin strips.
Crack six fine walnuts and extract their meats. Break them into rough pieces.
Chop enough shallot to make two heaping tablespoons.
Heat a tablespoon of olive oil in a skillet but do not let it smoke. Add the walnuts and shallots and sauté over medium heat until the contents are somewhat browned. Add the strips of pimiento and continue to sauté for a moment more. Add a quarter teaspoon of salt and turn the contents of the pan for a few seconds.
Tear the leaves into bite-sized pieces, and put them into a suitable bowl. Pour the still hot contents of the skillet over the greens, drizzle a teaspoon of balsamic vinegar over all, toss lightly and serve with a topping of the croûtes.
Notes:
*You could gracefully replace the pimiento with another sort of bell pepper in a pinch, but try to make it a ripe red one. You can do the charring on a comal (tappan,) a gas ring or electric range element, in the toaster oven, in or over the coals.
Recipe Index
More Salads:
Summer Squash Salad | Blood Orange Salad | Cantaloupe in Vinaigrette | Young Beans | Warm Céci Salad | Tart Salad | Garlic Flower and Snow Pea Salad | Green Mango Warm Salad |
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