SALAD ENCINO
This is a nostalgia salad, circa 1936. Actress Ann Dvorak served this salad to guests at her ranch in the Encino Community of Los Angeles. This simple salad is typical of that era. The recipe is adapted from the book: "What Actors Eat...When they Eat" by Rex Lease. I located the book at the Los Angeles Public Library in their rare book collection.
Provided by lynnski LA
Categories Low Protein
Time 20m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 10
Steps:
- Rub a wooden salad bowl with the garlic.
- Add the cucumber, onion, green pepper, sweet gherkin and tomato to the bowl and mix.
- Mix the dressing ingredients and combine with the vegetables.
- Garnish with the red bell pepper slices.
Nutrition Facts : Calories 276.7, Fat 20.7, SaturatedFat 2.9, Sodium 360.1, Carbohydrate 23.5, Fiber 3, Sugar 11.5, Protein 2.1
SALADE NIçOISE
Make salade niçoise your go-to salad for summer. With crunchy lettuce, ripe tomatoes, potatoes, tuna and soft-boiled eggs, it's full of flavour and texture
Provided by Barney Desmazery
Categories Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- To make the dressing, mash the garlic and anchovy, if using, with a small pinch of salt on a board using the blade of a large knife, or in a pestle and mortar. Combine the paste with the mustard and vinegar, then slowly stir in the tuna oil. Set aside.
- Tip the new potatoes into a large pan of cold salted water, ensuring they're well covered. Bring to the boil, then reduce the heat to a simmer. Add the beans and cook for 5 mins, then remove with a slotted spoon and immediately plunge into a bowl of iced water to cool. Cook the potatoes for another 5 mins until tender, then drain and leave to cool. When cool enough to handle, halve or quarter them, and toss in a large bowl with 1 tbsp of the dressing. Leave to cool completely.
- Meanwhile, cook the eggs in a second pan of simmering water for 7½ mins, then transfer to a bowl of iced water to cool. Drain the beans and eggs, then peel and halve the eggs.
- Tip the lettuce quarters, cooked beans and olives into the bowl with the potatoes. Add most of the remaining dressing and gently toss. Divide the salad between two bowls, and top with the tomatoes and eggs. Flake over the tuna, then drizzle with the rest of the dressing and season.
Nutrition Facts : Calories 633 calories, Fat 42 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 2.2 milligram of sodium
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