That Salad - found it!

Would you believe, this article from 1997 is still out there! It has the outline recipe for The Salad. I recently rewrote the recipe and article.

Here it is:


Variations on One Great Salad
I love salads. But for the longest time preparing a good salad was a mystery to me. I was never sure that ingredients I chose would come together once they were tossed and dressed. Then there was the question of the dressing. Long ago I'd stopped buying bottled dressing. Ninety-nine percent of the salad dressings on the market are terrible tasting with added stabilizers or freshening agents. So, I'd pour over cookbooks, websites, whatever I could get my hands on to find creative dressing recipes. I'd follow each recipe to a "t"! Salads simply made me nervous and I wasn't going to mess around without a strict guideline!
Those salad scare days are long gone. My new found dressed-green confidence came in the form of one great recipe. Handed out casually during a cooking class, it didn't have a name other than: Watercress, Pear and Goat Cheese Salad. It was lightly dressed in a Spanish sherry vinaigrette. The contrasting textures, colors and flavors made everyone in class take notice. We all devoured it and I added it to my favorite list right then!
Since then I've seen many versions of this salad at all types of restaurants. From a classic Italian combination of gorgonzola and walnuts to a California French type using a thin slice of St. Auger blue cheese and a caramelized pear, all of them incorporate variations on a few simple ingredients.
Chosen for balance of color, taste and texture a handful of high-quality ingredients can come together in a grand way. Be sure to imagine the finished product... how it will taste, appear on the plate and feel in the mouth? Always critique your creation. Would a different cheese have made it come alive? Next time, switch a few ingredients and critique once again. The possibilities are endless.

An Outline Recipe for My Favorite Salad

Ingredient Outline
Greens:
Washed and torn dark green leafys which contrast with the cheese used.

• The nutty flavor of Watercress with goat cheese OR
• Rich and simple Spinach with intense blue cheese OR
• Spicy Arugula (Rocket) with Nutty Parmesan OR
• Classic French combination of Roquefort with celery OR
• Spicy Baby Green mix which may go with any of the cheeses.
  

Fruit:
Crisp fleshed fruit thinly sliced (for fancy presentation fan slice the fruit)
Pears or Apples work great - use creative types (Fuji Apples, Asian Pears)
Caramelized pear halves make a special addition, beautiful!

Quality Cheese:

• Crumbled or grated top quality cheese Montrachet is a flavorful goat cheese OR
• Parmesan - Italian Parmesan Reggiano - only! (No California or Wisconsin Parmesan need apply!) OR
• A Blue Cheese - St. Auger, Stilton, Roquefort or Saga OR
• Choose one which is made as locally as possible to you!

Toasted Nuts:

• Walnuts and blue cheese go great together OR
• Pecans pair well with goat cheese
  (for a special occasion, caramelize the pecans. Fabulous!) OR
• Almonds for a simple and lighter flavor OR
• Pine Nuts go well with Parmesan
  

Vinaigrette Dressing
The original salad recipe had a Sherry Wine Vinaigrette. Spanish Sherry Vinegar is a great addition to any one's pantry. It has a flavorful and sweet taste and is a cheaper alternative to quality Balsamic Vinegars.

The dressing should have vinegar, salt, pepper, perhaps a little garlic (not much!), perhaps some chopped fresh herb (something mild like thyme or parsley). Use a mild oil or a mixture. For the mild safflower or Canola work well. A splash of extra virgin olive, hazelnut or avocado will add richness and complexity.

Pour the vinegar into a bowl, add salt, fresh ground pepper, any herb and maybe rub the inside of the bowl with a sliced garlic clove. Mix well and start drizzling in oil as you whisk. Taste often and stop adding oil when the vinegar no longer has a bite to it.


Serving the Salad
Toss the greens with a little of the dressing. Make a bed of greens on each plate or a large platter.Place the fruit decoratively over the greens.Sprinkle on the cheese and then the nuts.Drizzle more dressing over the top. Grind a little pepper over the top.

Voila! Serve, enjoy, savor the compliments and don't forget to critique for next time!
Enjoy!

--Culinary Vixen