 |
||||||||
 |
||||||||
|
||||||||
|
All dressed up
By JANET K. KEELER, Times Staff Writer
All that washing, peeling and chopping, and then your work is relegated to a spot somewhere off the left coast of the dinner plate. Side salad it's called, as in "pushed to the side." When the entree is exceptionally delicious, the salad might not get eaten at all. At restaurants, the salad usually comes before the entree, so it gets diners' undivided attention. In France, lightly dressed greens are typically served after the entree to cleanse the palate. But at home, isn't it a crime when everyone goes for seconds of creamy mashed potatoes or crusty French bread but just picks at the salad -- the salad you slaved over? The answer is not to forsake leafy greens and crunchy veggies, which we know are so very good for us and taste pretty terrific, too. The solution is to make your effort worth your time and turn salad into the main event. To transform a side salad into an entree requires adding some protein and maybe even starches, such as pasta, beans or oversized croutons. The idea is to combine everything needed for a balanced meal in one dish. Entree salads are easy to make at home and can be tailored to suit a myriad of tastes. Have a hankering for Asian food? Chop up some piping hot pork (or shrimp or chicken) egg rolls and scatter them over romaine dressed with a sesame oil and rice wine vinaigrette. Want to eat salad with a Caribbean flair? Try grilled jerk chicken strips over baby greens flavored with a citrus-based dressing. Toss on chopped cilantro for added punch. Salad as entree is not a new concept. The chef's salad has been around for years, and chicken Caesar salad had to be the most-ordered lunch item of the '90s. The U.S. Department of Agriculture says Americans now consume 20 percent more fruits and vegetables than they did in 1970. More and more of those are being eaten as entree salads, says the National Restaurant Association, which reported in 1997 that 44 percent of consumers said they ate main-dish salads more often than they did in the two years previous. Chris Fernandez, chef at St. Petersburg's Red Mesa, can attest to that. He says at least 50 percent of the restaurant's lunch trade is salad entrees, and as much as a third of the dinner orders are for salads. (The recent spate of cold weather, though, brought in the soup eaters.) Red Mesa's nouvelle Mexican fare lends itself beautifully to gussied up greens. An assortment of baby lettuces, called mesclun, is the perfect foil for the bright, bold tastes of Mexico that are layered on top. Fernandez has developed several salads that keep customers coming back. He places crab cakes dotted with habanero aioli (garlic mayonnaise) over greens dressed with the restaurant's trademark cilantro and tomato vinaigrette. A chipotle-honey dressing flavors the greens topped with grilled ginger salmon. A 6-ounce steak accompanied by capers and Romano cheese adorns another Red Mesa salad. For a daily special, Fernandez occasionally offers greens topped with mango and pineapple chunks and seared tuna. Chipotle Caesar dressing gives heat to the tropical blend. Fernandez loves salads, he says, for their simplicity and versatility. The first thing to consider when devising an entree salad of your own is the greens. Iceberg lettuce has its place; the Americanized Greek salad, for instance. There are other lettuces, though, that impart more flavor and are visually appealing. Fernandez uses mostly mixed baby greens, which may include watercress (peppery), arugula (mustard flavored), radicchio (bitter, but sweet when heated), mizuna (earthy) and red oak (sweet), among others. Frisee, a light-green, spidery leaf, brings visual delight but can be bothersome in abundance because of its tough texture; use it sparingly. A variety of greens is available prewashed in bags at most grocery stores. Some stores, mostly whole foods outlets, offer loose organic greens that are purchased by weight. There is plenty to choose from, and you might have to try a few blends or types before you settle on one you like. Fernandez recommends dressing the greens just before serving, especially tender baby lettuces, which begin to break down when wet. Even the more sturdy romaine should be dressed at the last minute, he says. Salad dressing is another consideration. There are hundreds of recipes for homemade dressings, some of which call for just a handful of ingredients, others requiring a trip to specialty markets for exotic spices, oils and vinegars. Homemade dressings remain at peak flavor for about three days in the refrigerator if they are stored in an airtight container. When he's cooking at home, Fernandez is a fan of the Newman's Own line of dressings. He suggests peppercorn dressings to accompany steak, Italian for shrimp and chicken, and citrus for pork and fish. Hellman's Citrus Splash line of vinaigrettes offers a variety of refreshing flavors that add depth to salads. Greens tossed with Hellman's Tangerine-Balsamic vinaigrette bring a pleasing contrast to a scoop of mayonnaise-dressed chicken salad. Don't overlook the natural food dressings or those in the refrigerated section of the grocery's produce department. Annie's Natural Dressings, found in the natural food aisle, offers a variety of interesting flavors not duplicated by the more well-known dressingmakers such as Kraft, Wish-Bone and Seven Seas. Annie's Cilantro & Lime or Sesame Peanut Tofu would be delicious with chicken or fish. Annie's Shiitake and Sesame dressing is the hallmark of one of my favorite entree salads. A deliicious melange of greens and veggies, linguine and stir-fried, spicy chicken pieces is laced with the shiitake dressing and then sprinkled with sesame seeds. A friend of mine taught me to make it. I've had it a dozen times and never tire of it. You can use whatever long, slender pasta you have on hand: angel hair, linguine, feettuccine, cellophane, even udon. Like many salads, this one, which was inspired by Vietnamese bun (pronounced boon), is put together with a free spirit, not exact amounts. To duplicate it, chop two whole boneless, skinless chicken breasts into bite-size pieces and marinate for at least three hours in toasted sesame oil, soy sauce and chili paste. Use the chili paste sparingly if you don't want a lot of heat, or leave it out. A couple of shakes of hot pepper flakes impart warmth without fire. Cook the pasta according to the directions on the package. Toward the end of the pasta's cooking time, stir-fry the chicken on high heat. Mound the drained, hot pasta in the center of a shallow, serving dish. Arrange cleaned greens of your choice along with sliced cucumbers (peeled or not), snow peas and chopped green or red peppers on top of hot pasta. Sprinkle cooked chicken over all. Let diners dress their own greens with the shiitake dressing; that way they get the amount they want. Serve with toasted sesame seeds. Dinner for four, the easy way. Other suggestions: Season salmon chunks with salt and pepper and lightly coat with olive oil vegetable spray. Cook on stovetop grill pan (or grill outdoors) until a crust forms. Flavor greens with creamy Caesar dressing and top with salmon. (Do the same with tuna chunks but look for a dressing with a sesame flavor or citrus, such as Hellman's Ruby Red Ginger.) Cook frozen crab cakes (or make your own) according to the package instructions to accompany lettuce laced with Newman's Own Dijon Lime dressing. Add chopped red peppers to the greens. Place skewers of grilled shrimp over spinach salad topped with bacon bits and warm dressing. Look for spinach salad kits, which include dressing, among the bagged lettuces. Chop cooked pork egg rolls in thirds and place them on top of romaine dressed with a sweet dressing such as Ken's Steakhouse cranberry or raspberry vinaigrette. Grilled steak or marinated chicken are also tasty salad toppers. The steak holds up to bold flavors, so you might throw some crumbled feta cheese on it after it's cooked. The chicken is more delicate but pairs well with tropical fruits and veggies, such as mangoes, papayas, pineapple and jicama. Look for bottled marinades that suit your taste. If the entire salad is not dressed, Fernandez says, the leftovers can be eaten the next day wrapped in flavored flour tortillas or stuffed into pita bread. Take a little container of dressing with you to work. Two meals for the washing, peeling and chopping of one. Now, that's worth the effort. Beef Fajita Salad
Combine the cumin, hot pepper sauce and Italian dressing in a small bowl and mix well. Reserve 1/2 cup of the dressing. In a separate bowl, add enough dressing to coat the beef and let marinate for 1 hour. In a hot skillet, fry the beef and cook until done. Allow the beef to cool. In a medium bowl, combine the beef with the corn, beans, onions and 1/2 cup of the dressing. Refrigerate for several hours before serving. To serve, toss the beef and vegetable mixture with the salad greens, tomatoes and shredded cheese. Add extra dressing if necessary and top with the crushed tortilla chips. Serves 6. -- Source: www.allrecipes.com Steak Salad With Creamy Green Onion Dressing
Place a heavy ovenproof skillet in the oven; heat to 475 degrees. Salt and pepper the steak on both sides. Turn one large burner to high; place the hot pan on the burner. Cook the steak over high heat about 40 to 50 seconds on each side; move the pan back to the hot oven. Cook for about 7 to 10 minutes, depending on how well done you like your steak. Remove the steak from the pan; cover with foil and let rest for a few minutes. Place the hot skillet over medium heat; add water and vinegar. Stir to loosen browned bits and reduce to about half. Add cream and onion; bring to a boil. Pour cream and onion mixture into a small bowl; prepare salad. Slice steak thinly at an angle. In a medium bowl or 2 to 4 separate serving dishes, arrange torn romaine leaves, sliced radish and carrots. Top with steak slices and drizzle with the warm dressing. Serve immediately. Serves 2 to 4. -- Source: www.about.com Jamaican Jerk Chicken Salad
Stir together honey-mustard dressing and lime peel. Cover and chill dressing while preparing chicken. Rinse chicken and pat dry; sprinkle with the jerk seasoning. In a large skillet, cook the seasoned chicken in hot oil over medium-high heat about 6 minutes on each side until browned and no longer pink. Thinly slice. Arrange warm chicken and mango pieces atop greens on four plates; drizzle with the honey-mustard dressing. Serves 4. -- Source: www.about.com Shrimp Caesar Salad
Wash, dry and tear lettuce into bite-sized pieces. Place in a large salad bowl and toss with the cheese. Add the croutons and shrimp. Pour on the dressing and toss well to coat. Serves 4. -- Source: www.about.com Taipei Chicken With Mixed Greens
In a large mixing bowl, combine the chicken, chow mein noodles and green onions. In a small saucepan, stir together soy sauce, sesame oil, vinegar, water, sugar, ginger and jalapeno pepper. Bring to boiling, stirring to dissolve the sugar. Remove from heat and pour over the chicken mixture. Toss to mix. Serve atop mixed salad greens. Serves 3 to 4. -- Source: www.mycookbook.com. Spicy Seared Scallop Salad
For dressing:
For salad:
Rinse sea scallops and pat dry with a towel. In a small bowl, mix together the cayenne, black pepper and garlic salt. Gently roll the scallops in the spices. Heat a nonstick skillet over medium-high heat until very hot. Pour in the oil and heat until it just begins to smoke. Carefully place each scallop in the pan, flat side down. Cook for 2 minutes per side, flipping scallops once. In a small bowl, whisk together the vinegar, mayonnaise, mustard, cayenne, salt and pepper and garlic. Slowly whisk in the olive oil in a stream. Combine the mixed greens and bell peppers in a large bowl. When the scallops are done, toss the dressing with the greens. Serve the scallops on top of the dressed greens. Serves 2. -- Source: Food Network
 © 2006 • All Rights Reserved • Tampa Bay Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111 
|
From the Times Taste section From the features wire |
