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Garbage Salad (not really)

by さん
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4件の評価投票 | 11510回のアクセス



This salad will make the meal, or be the meal. Broccoli, oranges, almonds, raisins, mushrooms, onion & bacon - and a fabulous classic sweet & tangy creamy dressing! Vegetarians can substitute bac-o-bits, or not add a bacon substitute.

Throwing together bits and pieces of a variety of items has long been the basis of some great garbage salads ('garbage' because they incorporate all kinds of odds and ends from the cooler and the pantry). This is my favorite - and a favorite to serve to family, friends and guests. There are always requests for 'more' - seconds, even thirds. And it never fails that some diners will want the recipe.

So make plenty - because this dish will guarantee clean salad plates - even from those who hate salads or what they call the 'crunchy water' salads.

The dressing goes a long way, so you can double the salad ingredients as listed here, and keep the dressing to this measure.

NOTE: DO NOT be put off by the double boiler (bain-marie). All you need is a sauce pan with an inch & 1/2 of water brought to simmer over med-low heat and then put a metal bowl wider than the pan where the lid should be. It will become just hot enough in that bowl to thicken your sauce beautifully without the risk of boiling or burning your product. You'll make a great sauce!

準備時間:
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分量: 10
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材料

Cost per serving $0.98 詳細を見る
  • THE SALAD
  • 4 C fresh broccoli flowerets, blanched
  • 2 navel oranges, sectioned
  • 2 C sliced fresh mushrooms, cleaned and sliced (your choice of variety - I find that baby 'bellos and baby whites are a perfect size, still identifiable when cut)
  • 1/2 C raisins (regular black or golden)
  • 1/2 C slivered or sliced almonds (well toasted)
  • 1/4 lb of bacon (diced, rendered and chilled) {I use our applewood smoked, lean)
  • 1/2 a red onion, halved, very thinly sliced and then halved again
  • THE DRESSING
  • 1/4 C tarragon wine vinegar (a MUST for this salad dressing)
  • 1/4 C water
  • 1/2 C granulated sugar
  • 1-1/2 tsp cornstarch
  • 1-1/2 tsp dry mustard
  • 1/2 tsp celery seeds
  • 1/2 C mayonnaise
  • 1 Tbs sweet butter, melted is best
  • 1 egg + 1 egg yolk

作り方

  1. Make the dressing first, to give it time to cool completely in the refrigerator, cooler or freezer
  2. In a bain-marie / double boiler, bring the water to a simmer
  3. In a bowl, combine the sugar, cornstarch, dry mustard, egg yolk and egg, whisk well to combine and distribute the dry product
  4. Whisk vigorously and keep whisking as you
  5. Slowly add the water and vinegar to the egg mixture, whisking
  6. Add the egg mixture to the now hot bain-marie, whisking until the dressing has cooked to a thickened consistency - you'll know when it is thick & creamy
  7. When the dressing has reached the thick creamy stage, remove it from the heat and add the celery seeds, mayo and butter to the egg mixture, whisking well to combine
  8. Chill the dressing
  9. Trim the broccoli down: you want the salad components to be somewhat uniform in size, so your diners get a bit of several components in each bite
  10. Blanche the broccoli flowerets for 2 minutes, then into an ice water bath, drain and chill
  11. Cook the bacon, then chill the bacon in the refrigerator
  12. Toast the almonds well and chill
  13. Prep all the vegetables: section the oranges, then cut each section in half, slice the mushrooms and onion, returning all to the refrigerator to chill
  14. Assemble the salad by combining the broccoli, raisins, almonds, bacon and onions, the 'hard' components
  15. Gently turn into the salad the orange sections and mushrooms, the 'tender' components
  16. Add half the dressing, and turn with a rubber spatula to coat the salad ingredients
  17. Add more dressing, if desired, or decant the remaining dressing to a creamer to serve at table, should anyone want a more heavily dressed salad [TIP: CHILL everything well before serving. You make this salad in the a.m. to serve in the p.m. I find that soaking my raisins in cold water for 20 minutes relaxes and separates them. Just drain them well and CHILL, and dump them on a towel before adding to the salad - you don't want any unwanted water to go into the salad. Oh, yeah, and be ready for LOTS of complements.}

Nutrition Facts

Amount Per Serving %DV
Serving Size 130g
Recipe makes 10 servings
Calories 262  
Calories from Fat 162 62%
Total Fat 18.27g 23%
Saturated Fat 4.0g 16%
Trans Fat 0.0g  
Cholesterol 11mg 4%
Sodium 206mg 9%
Potassium 271mg 8%
Total Carbs 23.41g 6%
Dietary Fiber 1.9g 6%
Sugars 18.41g 12%
Protein 3.45g 6%
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評論

  • Salad Foodie
    Amos: Such an interesting variation of broccoli salad! I loved the cooked dressing. No tarragon vinegar on hand so I had to sub (forgive me) rasberry balsamic vinegar, but it was truly tasty! However....I think you need to rename this salad with a more "dignified" one! It deserves it. I would serve this at any dinner or luncheon, formal or informal, but I wouldn't tell them I was serving Garbage Salad! How does "Les Ordures Salade Broccolis" sound? Now that might impress guests except if they knew some French and translated it loosely to "garbage broccoli salad" !
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    1 reply
    • Amos Miller
      2011/12/30
      My dear Salad Foodie - High praise, indeed, from the Doyen des Salades! And I am most delighted to get your review! I guess I had to put the caveat "not really" after the title for the very reason you state. You are correct: this is a fairly elegant salad (your use of the rasp-bal-vin is great), and it does truly please the broadest range of diners. Kids, especially, seem to love it. I have never been a huge broccoli fan - finding it usually overcooked one way or the other when I dine out. So blanch it or stir-fry it for me. And I WILL use "Les Ordures Salade Broccolis" when listing it on the menu - either that or 'Belle Melange'... I love hearing from you. By the way, did you use celery seed or poppy seed, I would expect the poppy to go particularly well with the rasp-bal-vin. I hope you will either acquire white wine vinegar and stuff a couple sprigs of fresh tarragon into the bottle, or buy one. It is a wonderful splash on a salad of cold, steamed or boiled fingerling potatoes with some minced shallots and a bit of crumbled hard boiled egg - a fine side salad with wild caught salmon... Happy New Year, SF!
    • Bob Towlson
      Great salad, served it to one of my chef friends and he thought it was fantastic
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      1 reply
      • Amos Miller
        2011/12/31
        Thanks so much, Bob - your comment finishes my year on a very 'up' note! Happy New Year and my very best wishes - Amos
      • LeahB
        Had this today at a Christmas party, and it was wonderful. A burst of flavor in your mouth. I will make good use of this one. Thanks for sharing the recipe!
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        コメント

        • judee
          2012/07/03
          Being a vegetarian, I would probably leave out the bacon but the rest sounds fabulous. I think that raisins are always a great addition to any fresh salad.
          • Amos Miller
            2011/12/30
            We learn from each other. That is why I really enjoy this website. Great recipes, great cooks, great new friends. HAPPY NEW YEAR!!
            • Salad Foodie
              2011/12/30
              Oh my - thanks for my new academic title - I love it! I used celery seed only because it was already out and I was lazy and hungry : - ( But I did consider swapping it with poppy seed and knew it would marry well with the raspberry balsamic vinegar....next time. I enjoyed your added tips about tarragon vinegar on side salad of fingerling potatoes. I learn so much from you - thanks!
              • Amos Miller
                2011/12/30
                My dear Salad Foodie - High praise, indeed, from the Doyen des Salades! And I am most delighted to get your review! I guess I had to put the caveat "not really" after the title for the very reason you state. You are correct: this is a fairly elegant salad (your use of the rasp-bal-vin is great), and it does truly please the broadest range of diners. Kids, especially, seem to love it. I have never been a hugh broccoli fan - finding it usually overcooked one way or the other when I dine out. So blanch it stir-fry it for me. And I WILL use "Les Ordures Salade Broccolis" when listing it on the menu - either that or 'Belle Melange'... I love hearing from you. By the way, did you use celery seed or poppy seed, I would expect the poppy to go particularly well with the rasp-bal-vin. I hope you will either acquire white wine vinegar and stuff a couple sprigs of fresh tarragon into the bottle. It is a wonderful splash on a salad of cold, steamed or boiled fingerling potatoes with some minced shallots and a bit of crumbled hard boiled egg - a fine side salad with wild caught salmon... Happy New Year, SF!
                • Veronica Gantley
                  2011/12/28
                  This looks like a wonderful salad. Use whatever is in the fridge. Its kinda like leftover night.
                  1 reply
                  • Amos Miller
                    2011/12/29
                    Yes, Veronica - we make 'garbage salads' with bits of cheeses and some meat - like putting a Julienne or Cobb salad in a processor for a second. But this salad is a little more disciplined in that broccoli is the base, rather than lettuce, and the dressing a a bit more refined than a 1,000 Island. Bottom line: a great dressing makes for a great salad!
                  • Amos Miller
                    2011/12/28
                    Thanks, Salad Foodie - I like 1-1/2 tsp dry mustard, but you can go anywhere in the 1 to 2 tsp range without throwing things out of balance. As always, it's a matter of your personal taste!
                    • Amos Miller
                      2011/12/28
                      You can also substitute poppy seeds for the celery seeds, if you want seeds in the dressing. The dressing does not require seeds at all, but the celery, in particular, adds a 'fresh' note to this dressing. Toasted sesame gets lost if mixed into the dressing, but adds a nice flavor if sprinkled on top of the salad, just before serving.
                      • Salad Foodie
                        2011/12/27
                        I'm sure I could guess, but what amount of dry mustard?

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