Tag Archives: salad

Garlic Salad, My Most Requested Dish

10 Aug
GS Ingredients

Ingredients for Garlic Salad

Given all the food I cook, it should be annoying that something so ridiculously simple as my garlic salad would be the dish people currently request the most. Annoying, that is, if I didn’t love it myself and could eat it every night.

And often do.

GS - salad

Garlic Salad

I say its “my” garlic salad because I landed on this recipe after many, many attempts and variations. But to be honest, it’s my attempt at recreating a favorite dish from growing up, Mama Colichia’s House Salad. Colichia’s Italian Village was opened by Mama Colichia in 1935 in Port Arthur, Texas. I’m not sure the original location but when our family was going, which was often (same for much of my hometown), the restaurant was in the Colichia’s house on Proctor Street. The tables were set up in the living room and dining room and Mama Colichia worked out of her kitchen. 

The food was pure old fashioned Sicily and absolutely wonderful. I always ordered either the Veal Parmigiana (mostly) and the lasagna (on special occasions). The Spaghetti and Meatballs were also a town favorite. But the most remarkable dish that came out of that kitchen was the house salad Mama Colichia served with every meal. She made each salad by hand right before it came out of the kitchen. She used — and pardon my Texas-French — a shitload of garlic and distilled white vinegar. Good Lord, that salad. You can live on it.  We would talk about it as a family, obsessing on it. My dad, whom Mama Colichia loved, thought for years she put a dash of Dr. Pepper in the salad, because she used a Dr. Pepper bottle to hold her vinegar. (It works great!) You could see her making the salad when the swinging door dividing the kitchen from the dining room would swing back and forth when the waiters walked through the door. 

While Mama Colichia passed years ago and the house on Procter is no longer an Italian Village, her children and grandchildren still run updated versions at home and I always slide in to have the salad. 

Over the years, I’ve tried different variations to see if I could get close. I’ve finally ‘mastered it’, if you can call the rather ramshackle recipe below mastering. No matter. I will in no way claim this is a good as Mama Coilichia’s, but if/when I ask people what they want for dinner, I hear this the most. And so I give it to you.

Don’t be scared of the garlic. It’s good for you and you will love this.

Oh, and when I made this salad to take the pictures for the blog, I ate the whole bowl. It’s all I ate for dinner, with a martini, so don’t think I’m a pig. And I’m a rabbit, I love all salad in general. But yes I ate the whole bowl. It’s that good.

GS garlic salad

My dinner

GARLIC SALAD (makes 4 small appetizer salads- I double this frequently)

INGREDIENTS 

(use this as a general guideline, I never make it quite the same each time)

4 hearts of romaine, sliced horizontally into 1 inch pieces

6 large cloves of garlic, pressed (see Note below)

1/2 cup olive oil

1/2 cup distilled white vinegar

1/2 cup grated Pecorino Romano cheese (get the real thing, not out of a canister)

1/4 t salt (I use double, but use 1/4 your first time and taste to your liking)

1/2 t cracked black pepper (same here, I use more but taste as you toss)

NOTE: There is no science to back this up, but I’ve come to believe pressing garlic gives you more garlic flavor than mincing… when using garlic raw, at least. Mincing is great for many uses, cooking and raw, but if you want garlic, I think a pressed garlic clove releases more oil and gives more of a garlic kick. I’ve done side by side taste tests. So, you know, it’s kind of scientific. 

DIRECTIONS 

Put the pressed garlic in a large bowl (if you like salad, get a large wooden salad bowl… yes, it makes a big difference) and pour in the oil. Stir it up, making sure all the garlic is covered by the oil and let it sit 15-30 minutes.

GS garlic and oil

Garlic and olive oil

Pour in the vinegar. Whisk very well to mix.

GS dressing

Dressing mixed

Throw in your romaine. Toss well to coat. This is a wet salad. If you have dressing at the bottom, no worries. People will be happy (see photos at bottom).

Add the salt, pepper and pecorino. Toss again. Taste. Toss again. You may want more salt, pepper and/or cheese. It should be have a wonderful kick from the vinegar and garlic. Be careful not to face plant into the bowl at this moment. Serve.

GS - salad

Garlic Salad tossed

NOTE: You can do all different sizes here. Just remember 1:1:1 oil, distilled white vinegar, pecorino romano. You can’t go wrong.

Here is a photo of the dressing remaining in the bowl after all the salad is eaten. And then a friend, who was embarrassed and asked to remain nameless, spooning the remaining dressing out of the bottom of the bowl. I’ve never had dressing left. People use bread or spoons to get the dressing out, once the salad is gone. 

You will, too.

GS aftermath

Leftover dressing

GS Aftermath2

We will not waste any dressing

Your Ultimate Green Salad

11 Aug

Oh my, do I love salad. Of all kinds. Cobb Salad, Antipasto Salad (coming soon), Cole Slaw, Greek Salad, Salad Nicoise, Panzanella (OMG), Tabbouleh, Caprese… I can’t get enough. And while my ‘last meal’ would probably include a Caesar Salad, ultimately my favorite salad is a green salad. Of a very specific kind.

Green Salad Ingredients

Green Salad ingredients

One reason I love green salad is that I love lettuce. Love. It. Basically, I’m a rabbit. Years ago I saw my dear friend Tanja eating lettuce out of a bag like potato chips and I thought, ‘Yep, that’s another reason why we are such good friends.” Crispy, crunchy heaven, that lettuce. The basis for all green salad.

The term green salad, however, can conjure an image of a pitiful scattering of withered lettuce served for free before something better arrives. As the late great comedian John Pinette said, “Salad is not food. Salad comes before food. Salad is a promissory note that food will soon arrive. If my brain sees a salad it says ‘Something good is going to happen soon, wait right here.'” This might be true at a low-rent diner but it misses the genius of an amazing green salad.
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That’s Not Olive Oil In Your Cabinet…

2 Nov

3 years ago I traveled to France with my great friend, the lovely Stacey Batzer, for a week long cooking class with Patricia Wells, about whom I’ve written here. The entire week remains a highlight of my cooking adventures, in part because of all the people we met in our group. One of the couples in the group, Raleigh and Burt Fohrman, have become two of my favorite people on the planet. I deeply love and respect these two. Not only are they pure pleasure to spend time with, they amaze and inspire me with their generous approach to both life and the people around them. They also have many amazing accomplishments. To coin a phrase, “I wanna be like them when I grow up.”

Raleigh and Burt Fohrman

Raleigh and Burt Fohrman

One thing they did on their ‘free time’ was start an olive oil farm, Riebli Point Ranch. And in recent years, their olive oil has won major awards. I am not being my normal hyperbolic self when noting I take sips of this stuff out of the bottle. It’s that good. I bought ten bottles this year to get me through until next Nov, when the oil is harvested and immediately sent out.

Last year, Burt emailed me about one of my posts (he’s a faithful reader, god bless him) and shocked me by explaining much of what is sold in stores as “Olive Oil” simply is not. I asked him to do a guest post because many of us use so much olive oil. This is important for people to know. And if anyone knows olive oil, Burt is the guy. So without further ado, here is his terrific and informative post.

(By the way, they had such a bumper crop this year, for the first time ever they can take new customers and orders. Burt’s email is at the end of the post if you are interested. Or go to the website by clicking here.)

Freshly harvested olives

Freshly harvested olives

EXTRA VIRGIN OLIVE OIL:

THE BAD,THE GOOD AND THE IMPROBABLE

THE BAD– FAKE OLIVE OIL

Over the years we often wondered why some extra virgin olive oils were exceptional, some quite mediocre and others just awful. That was before we began our education and planted our own orchard.  Many of you probably had similar experiences because you thought you were tasting extra virgin olive oil but were actually consuming fake, adulterated or rancid oil.

To continue reading Burt’s great piece, click below

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“Never, Ever, Ever….” Vol I

7 Apr

According to The Internet, which is never wrong, salad dressing probably kinda/sorta came into being about 2000 years ago when the lovely people of Babylonia began to use oil and vinegar to dress lettuce. I’m glad someone started the trend. See, I’m a rabbit: I not only love salad, I love just lettuce. All kinds of lettuce, every kind. I even love iceberg lettuce, such great texture, what a wonderful crunch. While I love eating all kinds of lettuce naked, I also love a good salad dressing. This leads to the first in a series subtly entitled “Never, ever, ever!”

Never, ever, ever buy salad dressing in a bottle. Ever.  

There’s only one reason to think you should buy salad dressing in a bottle, which is ease. Come on Tom, seriously. I don’t have all kinds of time. It’s so easy. I pick it up at the store, I crack open the bottle, I pour it on some lettuce, instant salad. 

Um, No.

With a little initial prep, almost the same amount of ease gives you a dressing that is much healthier than anything you can get in a bottle. So making it at home makes much more sense. Plus, it tastes infinitely better. Trust me, do this once and you won’t go back. You have to go to the store to buy the bottled dressing. Instead, while at the store, buy a few of products to have on hand for prep and you are ready, anytime, to make your own dressing. Eventually, you won’t even be able to use a bottled dressing as you’ll begin to taste the chemicals and processing. Making your own salad dressing, along with broth, an upcoming post, and tomato sauce, an upcoming post, are the easiest first steps to transforming your cooking, kitchen and eating habits. Plus, I’ll say it again, homemade dressing tastes so much better. You don’t have to love cooking or being in the kitchen to ease your way into your own dressing. And my homemade vinaigrette is, well, incredible. And versatile… it’s great on it’s own but you can also use it as the basis for a number of other dressings. It’s so easy. Here we go:

Click here for the how to!