_how To Make A Great Salad Recipes

Steps:

• In a jar with a tight-fitting lid, combine the oil, lemon juice, garlic, salt and pepper; cover and shake well. Chill. , In a large serving bowl, toss the romaine, tomatoes, Swiss cheese, almonds if desired, Parmesan cheese and bacon. , Shake dressing; pour over salad and toss. Add croutons and serve immediately.

Steps:

• 1. Start with a good base of greens such as 2 parts head or baby lettuces, 1 part specialty greens, and 1 part bitter greens (see REFERANCE & APPENDIX, _The Art Of Salad: Know Your Greens...And Reds And Whites). 2. Select your oil or oil blend to match the other flavors in the menu. If you're having a light fish entrée, pick a lighter-flavored oil such as canola or peanut. A hearty beef dish can take a salad with a splash of, say, walnut oil. And if the salad is the entrée, follow your cravings. 3. Pick a vinegar to complement the oil. Balsamic and fruit-flavored vinegars are generally less acidic, so they're good with lighter oils. Start with a basic proportion of 3 parts oil to 1 part vinegar. You can adjust this to 4:1 or 2:1, but wait until after you've added the seasonings. 4. Add herbs to taste. Try thyme, basil, tarragon, oregano, dill, chives, chervil, or fresh minced lemongrass. We prefer fresh herbs in vinaigrettes, both for flavor and because dried herbs are better in recipes with longer cooking times, when they can soften. For body, consider yogurt or buttermilk. For flavor, try roasted garlic, minced chipotles, grated ginger, mustard, honey, minced garlic or shallots, tapenade, anchovies (minced or paste), citrus zest, toasted seeds (sesame, cumin, poppy), crushed red pepper flakes, or dried fruits (currants, cranberries, sour cherries, raspberries). Remember, the key is balance, so be selective. Shake it all up and add salt and pepper to taste. 5. Dip a lettuce leaf in your creation to taste it. If it's too acidic, add more oil or even water, a little at a time. Keep tasting as you go. Take notes so when you hit the perfect balance you can re-create your masterpiece. If you make a big batch, taste it the next day, as the flavors may have shifted as they blended. 6. Finally, add special effects to the greens before tossing with the vinaigrette: Think pine nuts, toasted or sugared nuts, orange sections or other fresh fruit bits, jicama, diced veggies, cheese, etc. Choose colors and flavors with discretion, but let your wild imagination lead you!From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.