This week on Basics, we’re taking a look at salad. Salad can be a robust, radiant, and reliable side dish or main course. I’ll show you how to make caesar salad, panzanella, and a wedge salad.
Recipe:
Ingredients & Grocery List:
+ Panzanella:
Ciabatta, cut into bite sized pieces
Olive oil
Black pepper and kosher salt
1 cup cherry tomatoes, halved
1 medium cucumber, cut into bite sized pieces
Half red onion, cut into bite sized pieces
6 small balls mozzarella, halved (ciliengini)
Handful of fresh basil, julienned (plus additional for garnish)
White wine vinegar
Lemons, juiced
Dijon mustard
1 small shallot
1 clove garlic
+ Wedge Salad:
4 slices bacon, fried crisp
3-4 Tbsp buttermilk
1-2 Tbsp sour cream
1/4 cup full-fat mayo
2 tsp white wine vinegar
1-2 cloves grated garlic
Black pepper and kosher salt
High quality blue cheese, crumbled (to taste)
1 head iceberg lettuce
Chives, chopped
Cherry tomatoes, halved
+ Caesar Salad:
1 egg
1 bunch romaine lettuce, cut into bite sized pieces and washed
Ciabatta, cut into bite sized pieces
Olive oil
Black pepper and kosher salt
Garlic powder
1 clove garlic
1 ounce freshly grated parmesan cheese (plus more for garnish)
Half a lemon, juiced
2 Tbsp Worcestershire sauce
2 tsp dijon mustard
Special Equipment:
Salad tossers (optional)
Mortar and pestle
Music:
“Yes I Can”, “Chill Master” by Blue Wednesday
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