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Author Topic: What is your go-to salad?  (Read 3652 times)
Nicol
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« on: October 22, 2010, 04:21 am »

What do you put in it and how do you make it? If it sounds good I will probably try it.
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Karlski
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« Reply #1 on: October 22, 2010, 08:34 am »

Proper German potato salad, every time. Boiled potatoes of course, I like to use those ones with the red skin on. It's the dressing that does it though:

- white vinegar
- whole egg mayonnaise
- dill, so much dill
- gherkins, diced finely
- crispy bacon, diced finely before frying (or after, I just find it easier that way)
- boiled eggs, again diced
- spring onions if you're feeling posh
- capers, dear god capers
- possibly some dijon mustard

the idea is for it to be rich and eggy but also for the vinegar and capers and dill to negate the oiliness of the mayo and inject some tartness. It's fucking brilliant. My old man gets me to make batches of about 4 kilos for Christmas lunch every year.
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« Reply #2 on: October 22, 2010, 12:23 pm »

-Lettuce
-Spring onions (provide the taste)
-Tomatoes
-Peppers (any color)
-Cucumber
-Olive oil

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« Reply #3 on: October 22, 2010, 12:31 pm »

If you add a sprinkle of sugar, salt, pepper, a splash of tabasco and lemon to the olive oil, mix it to make a dressing, that's my standard salad too.

-Peppers (any color)

But I never use green peppers (too bitter), always red, yellow or orange.
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« Reply #4 on: October 22, 2010, 04:05 pm »

Yeah, I'm sure most dudes have their own variations on the tossed lettuce salad. For me it's:
- spinach
- mix of leaf lettuces, usually some combination of romaine, green leaf, and red leaf
- tomato
- white onion
- black pepper
- olive oil and balsamic vinegar

The other major one I do is fairly filling, as salads go:
- leaf lettuce
- pinquito beans
- garbanzo beans
- tomato
- avocado

I put a bunch of the non-lettuce stuff on, and don't bother with a dressing.
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« Reply #5 on: October 22, 2010, 04:43 pm »

In the summers, I eat this one four or five times a week.

Chopped peaches
Chopped tomatoes
Torn basil
Red wine vinegar
Olive oil
Salt & pepper

Toss that all together and eat the shit out of it.

Recently, I've stated eating salad lyonaise with arugala. It's amazing.  Check out Mark Bittman's video on it. http://markbittman.com/this-weeks-minimalist-salade-lyonnaise
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« Reply #6 on: October 22, 2010, 11:19 pm »

Salade Lyonnaise is the best salad. It is so much better if you are awesome at poaching eggs, too. Undercooked eggs are something Americans usually fear, but seriously. It is worth it for this salad.

Bitter greens (I usually use arugula)
Bacon (you can use strip bacon, but ends and pieces are perfect for this)
Warm vinaigrette
Poached egg over the top (usually one per plate)

That's it. I usually have some crumbled goat cheese with it, but I have heard that white anchovies are also pretty badass.
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« Reply #7 on: October 22, 2010, 11:34 pm »

butt salad
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« Reply #8 on: October 23, 2010, 09:53 am »

Salade Lyonnaise is the best salad. It is so much better if you are awesome at poaching eggs, too. Undercooked eggs are something Americans usually fear, but seriously. It is worth it for this salad.
 

Yeah, I learned how to poach eggs just for this. Well, I'd been poaching eggs in tomato sauce to go over pasta for awhile. I don't know why i though doing it in a pot of water would be so much harder.  Now I don't need to go out for breakfast ever again.
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Schroeder
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« Reply #9 on: October 23, 2010, 12:45 pm »

Yep, that salad was the reason I learned to poach eggs in the first place. Every other recipe that called for poached eggs just got very over-easy fried eggs. It turns out that heck of salty water makes really awesome eggs.
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« Reply #10 on: October 23, 2010, 09:00 pm »

Salty water?  You add vinegar, not salt.
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« Reply #11 on: October 23, 2010, 09:09 pm »

Not in America, you don't.
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« Reply #12 on: October 24, 2010, 03:23 am »

Silly Oball, vinegar is terrorist juice.
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« Reply #13 on: October 24, 2010, 09:35 am »

Oz Pretend "Oriental" Cultural Appropriation Salad!

- about half a wombok (it's a Chinese cabbage! But you can use Savoy if you really must), shredded quite finely
- 6 shallots, chopped into bits about 1/2cm
- sugar snap peas, several handfuls of, cut in half
- 100g roasted pine nuts (you can use almonds if you're concerned about the fat content but it won't be as good, you'll see)
- packet of fried noodles, eg Chang's.

For the dressing:

1/4 cup white vinegar
1/4 cup olive oil
1/4 cup castor sugar (you can cut this down a bit if you want)
1 tbsp soy sauce
2 tsp sesame oil

Combine all the ingredients for the dressing in a jam jar or something and shake well. Put aside. Combine salad stuff, sans noodles, in a big bowl. Just before serving, add noodles and re-shaken dressing, toss and serve. Hooray! Goes really well with pork or lamb, particularly if there's some chili or plum involvement. Also good the next day when the noodles have gone all soft.
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« Reply #14 on: October 25, 2010, 01:42 pm »

Salty water?  You add vinegar, not salt.

I actually use both, but for the lyonnaise I like the salty water because it loosens the whites. It's pretty gross to look at in the pan, but it is delicious in the salad.
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« Reply #15 on: November 27, 2011, 09:52 am »

My parents went to Jordan and Syria (before the shit hit the fan) earlier this year, and since getting back my mum has been making what she calls "Arab salad" based on what they ate over there.  I've been playing around with it and come up with my own recipe for it:

Mix in a salad bowl:

Finely chopped garlic (2 or 3 cloves)
Finely chopped red chilli
~1 tsp ground cumin
Juice of one lemon
About the same amount of olive oil as lemon juice

Finely dice (in whatever quantity you desire):

Cucumber
Red onion
Red capsicum
Tomato

Chop up a generous handful each of fresh mint and parsley, then chuck everything in the bowl and mix it all together well.  Add salt and pepper to taste.  You can eat the salad as-is, or if you want you can shred some lettuce/mesclun and mix it in as well.

This goes great with falafel and pita with some hummus or tzatziki, and keeps in the fridge for a day or two if you put it in an airtight container.
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« Reply #16 on: November 27, 2011, 09:59 am »

This goes great with falafel and pita with some hummus or tzatziki, and keeps in the fridge for a day or two if you put it in an airtight container.

This sounds like one salad that'll actually taste pretty damn good the next day. I've been getting more and more into Middle Eastern/North African tastes recently, and I'll definitely give this a try.
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