Dancing Spoon

Greens & Homemade Croutons

Tips Tasty

by Anna Tourkakis

The wholegrain mustard is the mustard of choice in this recipe. It is a bit milder than other types and works better with the red wine vinegar. 

Salad Greens with Homemade Croutons and Bacon

Ingredients
Serves 4
4 slices bread, whole-wheat
1 garlic clove, cut in half
3 teaspoons extra virgin olive oil, separated
2 scallions, chopped
3 slices turkey bacon, cut into short strips
1/3 cup red wine vinegar
3 teaspoons wholegrain mustard
8 oz mesculin salad mix
4 eggs, poached or soft-cooked eggs 
Salt and pepper to taste

Directions
1. Rub the bread with the garlic. Brush each side of bread slices with a bit of  oil. Toast the bread. Cool and cut into ½ inch crouton size bite.
2. Heat a skillet over medium heat with remaining oil. Add scallions and turkey bacon,  regular pork bacon can be substituted. Cook for 2 minutes. Add the vinegar and mustard and cook for 2 minutes. Remove from heat and pour over salad leaves; toss to wilt a little. Arrange on serving platter.
3. Poach the eggs by placing 3 cups of water in a shallow pan with 1 tablespoon of vinegar and bring to a simmer. Crack each egg in a small bowl and gently slide in simmering water. Adjust the heat to keep the water at a simmer. Poach for 3 minutes or until yolk is cooked as desired. Lift out with a slotted spoon and drain on paper towels. Place on salad and sprinkle with the croutons. Serve immediately. 
Note: Simmer is when liquid is just about to boil but not boiling. The water temperature is held at about 200 degrees.

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Indonesian Rice Salad

Ordinary Out of the

 

OOO by Kate Krukowski Gooding
The combination of the sweet, tangy, and salty with the textures and colors make this salad in high demand in your kitchen. It is an easy summer salad for any gathering and goes well with everything, especially on the grill.

This is my number one most requested salad. It is great warm or chilled.   

Indonesian Rice Salad

Ingredients
Serves 2-4
2 cups brown rice
1/3 cup peanut oil    
¼ cup sesame seed oil
½ cup orange juice
2 tablespoons soy sauce
1 cup crushed pineapple
1 tablespoon honey
3 scallions, minced
½ pound mung bean sprouts
1 cup raisins
½ cup chopped peanuts
2 tablespoons sesame seeds
2 cups red, orange, and yellow peppers, diced
1 cup water chestnuts, slightly chopped

Directions
1. Cook brown rice in 3 cups water.  
2. Wisk together peanut oil, sesame seed oil, orange juice, soy sauce, crushed pineapple and honey to make the dressing.
3. Add scallions, bean sprouts, raisins, chopped peanuts, toasted cashews, sesame seeds, peppers, and water chestnuts to hot, cooked rice. Pour dressing over rice and vegetables, mix and enjoy.

 

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair. More information at www.blackflystew.com

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