All posts tagged mesclun

Fat Salad, But Oh So Delicious

What do you get when you combine a thirst from a hangover and a hunger from being a fat ass? Fat Salad. Fat Salad is a delicious wet and crunchy salad, layered with the meatiest, creamiest, endulgentiest morsels. You can really do it with anything. You may remember a little something called Something Meaty on Something Greeny? Yep, here we are again. And this time, I’m throwing on some egg yolk. Be forewarned, you will tear this mother up.

Oh, actual useful note: choose two of the three suggested highlighted items: shitakes, sopressata and asparagus. My rec is you do vagitarian OR the sopressata and the asparagus. Not that shitakes and sopressata are like Charlie and fingers, but I’m not sure they do anything for each other. Or not. Be all the fat you can be.

Fat Salad

Salad with Asparagus, Sopressata, Shitake Mushroom and Fried Egg

Salad greens for 2, prob something not too strong like mesclun
Sopressata, sliced in strips. you can also use a high quality salami, etc.
1 tbs salted butter
6 large, fresh shitake caps
15 ish stalks of asparagus
Tad bit of olive oil
4 eggs
Fresh pepper
Olive oil for garnish
Serves 2.

Slice your mushroom caps. Heat a skillet with butter. Yeah – I said butter. Toss in the shrooms and saute until soft and buttery. While cooking, put a small pot of salted water on to boil. Trim your asparagus stalks and cut in half. Put your greens on your plate – this shit is going to move fast. After your pork product is sliced, beautifully distribute over the greens. At this point, your shrooms are probably done and your water is probably boiling. Set the mushrooms aside and toss in a bit of olive into the same pan. Over medium to high heat, crack your eggs for a good fry up. The goal is to produce a quick cook of the whites with a crunchy outside, while maintaining a yolky middle.

As soon as you crack your eggs, throw your asparagus in the boiling water. Let em blanch for 60 seconds. At this point, your eggs are probably ready too. Crack some pepper over them bad boys. Now we layer.

On the lettuce and sopressata, put the mushrooms. Then the asparagus. The the eggs. Drizzle just a tiny ass bit of olive on the outer leaves that didnt get blessed by the delicious juices from your hot shit.

Best bite: yolky lettuce and sopressata

I ate this with 2 vodka sodas. Not a bad idea to include. Just sayin.

Salads Aren’t Just For Annies No Mo

I  decided that until I get my dehydrator and become an expert at making jerky (yes, I’m predicting jerky to be the next hot thing – don’t tell), I’ll challenge myself at making salad. Think about it: a salad is so easy to make delicious cause god is natures original chef, so what can you do to challenge god? You can do it by flipping the script and creating some explosive flavor combos yo mama never thought of. Make yo grandmama blush. Why not, right?

Here is something NOT crazy, but too delicious not to rub on my face: a traditional panza-wannaeatyoualldaylong-nella salad. Hot damn. Get in my mouth. Here’s how to do it: Grab some semolina bread and cube, toast in a pan with a bit of olive oil (keep your eye on it cause it will try to burn behind your back (bitch)) and then dump a load of fresh mozz on the bread in the pan and cover until melty. Put the bread on top a pile of mesclun, torn fresh basil, tomatoes, and sliced red onions. Dump a nice load of red vinegar on top so the bread gets soaky and soft. Add a bit more olive oil and then salt and pepper. Dream about me when you put it in your mouth.

Panzanella Salad

The Panzanella salad is a typical piece of gold. Here is my science experiment. Salad Challenge #1: Spiced Cinnamon Apple Salad. Ew-ish, right?

Spiced Apple and Arugula Salad

Slice some apples and sprinkle with cinnamon and cayenne. Add the apples to a bowl of arugula. Drizzle with some honey and red vinegar and a bit of olive oil. Mix well. Eat. Gimme feedback. Tell me it sucks. Tell me I suck. I dare you.

Something Meaty on Something Greeny

A hunk of meat or fish on fresh greens has got to be one of the best combos around. Who doesn’t like this?

This week at the Brooklyn Flea, there was a new vendor who brought in fresh, organic meats. Rarely do I buy my meat organic, so I thought I would try this schmack out. And you know what? I for sure tasted different. Turns out that happy cows means happy bellies.

I bought a strip steak that was so damn heavy my bike wobbled on the way home. The plan was for a no-sauce, no-marinade, no-nothing plan. I wanted a pure meat taste if I was going to really check out what this whole “organic” thing was about.

Damn. We grilled the steak on the stove, placed it on top of plain mesclun, sprinkled some feety blue cheese on top, drizzled a red wine vinegarette to boot, and we had ourselves a meal.

You’re jealous.