But, the basic affinity of corn and green shell beans inspires many surprising permutations, like this delectable version made with fresh green soybeans and smoky bacon.
Straight from 19th-century American cookbooks, these big chunks of ripe beefsteak and green tomatoes get bathed in a warm, garlicky, sweet-sour dressing. They stand on their own, top greens, or make a good potato-tomato salad. Bacon fat was favored 150 years ago; olive oil works well today. Out of season, this recipe still works with supermarket tomatoes on the vine.
Substituting sea palm for the anchovies gives the salad that familiar briny flavor. A bowl of hot pasta with red sauce is the ideal accompaniment.
I've taken my favorite bistro salad—frisée, poached egg, and bacon—and turned it into my favorite sort-of sandwich. Large chunks of bacon, rustic hunks of toasted bread, peppery greens, and scoops of soft-cooked egg tossed together with a warm mustard-sherry dressing will satisfy the Francophile in you.
Ingredients
Sort of a scrappy extramural stuffing, this is a warm mix of crispy, tender and chewy chunks of bread, moistened with vinaigrette and turkey drippings. It is a holiday variation on our traditional bread salad—I've substituted dried cranberries for the usual dried currants. Tasting as you make it is obligatory, and fun. I recommend you allow a little extra bread and vinaigrette the first time you make this recipe, so you can taste with impunity. For the best texture, use chewy, peasant-style bread with lots of big and little holes in the crumb. Such loaves are usually scaled at 1 or 2 pounds; plan on 1/4-pound bread per person. I don't use sourdough or levain type bread for this recipe, finding the sour flavor too strong and rich for this dish. And make sure to use day-old bread; fresh bread can make a soggy, doughy salad.
Ingredients
Ingredients
Ingredients
Serve this warm or at room temperature.
Ingredients