It is the weekend and I am finally at home for lunch. I have been eating sandwiches at work and frankly I’m sick and tired of brown bagging it. What I really miss is The BIG Salad. A simple favorite of my family. Its healthy and flexible. Put in it whatever you like.
Here is what mine contains: I started with a base of crispy iceberg and green leaf lettuce interlaced in a green perfection. Next goes chopped celery and carrots mixed with some crunchy cucumber slices. Then I added some ham and turkey, cubed along with smoky provolone and extra sharp cheddar cheeses. Next comes Fuji apple cubes and walnuts. A hard-boiled egg graces the side which looks superb next the red ripe Roma tomato slices. I topped it all with the greenest of green onions, croutons and homemade blue cheese dressing with some 1000 island on the side to liven things up. I served it with some freshly baked french bread, oui oui (from the bakery, not me, I wish) and my salad is complete.
Every time I make it it’s different. Add pepperoni and mozzarella for an Italian flair. Purple cabbage and cauliflower really brightens it up and cut up chicken is spectacular on the side. MM likes tuna on his BIG Salad and in my opinion, wild Pacific salmon makes the best. Really, the beauty of this is that you can include whatever you want.
The following recipes are from America’s Test Kitchen. I swear by these people. They use the scientific method while cooking. They test and test and retest. Although some of their recipes may be a bit complicated, there is a reason for everything. You cannot go wrong with The Test Kitchen. I wholeheartedly give them The Strawberryindigo Seal of Approval. Here is their website.
Fool Proof Hard-Cooked Eggs
You can double or triple this recipe as long as you use a pot that is large enough to hold the eggs in a single layer, covered by an inch of water.
3 large eggs
Place the eggs in a medium saucepan, cover with 1 inch of water, and bring to a bowl over high heat. Remove the pan from the heat, cover and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart and one tray of ice cubes.
Transfer the eggs into the ice bath with a slotted spoon and let sit 5 minutes. Peel the eggs.
Creamy Blue Cheese Dressing
2½ ounces blue cheese, crumbled (about ½ cup)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
¼ teaspoon sugar
1/8 teaspoon garlic powder
Table salt and black pepper to taste
Mash the blue cheese and buttermilk in a small bowl with a fork until the mixture resembles cottage cheese with small curds. Stir in the sour cream, mayonnaise, vinegar, sugar, and garlic powder and season with salt and pepper.
Makes 4-6 servings. This dressing will keep in the refrigerator stored in an airtight container for up to two weeks.
(Recipes from The Complete America’s Test Kitchen TV Show Cookbook 2001-2011)
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