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 A Garbage Salad - this will guarantee a clean salad plate! |
 I've cut the recipe down from what you will see here, but the process is the same. First, toast the sliced almonds over med-low heat... |
 as you shake the pan while toasting, turn the almonds frequently, stirring to get the color as even as possible... |
 ...resulting in nicely roasted almonds. Allow to cool completely. Set aside. Don't bag 'em- they'll get chewy - you want crunch |
 Measure out the raisins and set aside |
 Combine the eggs, egg yolk(s), sugar, dried mustard and cornstarch... |
 ....and the water/vinegar and whisk vigorously to combine well and put a little air into the mixture |
 Into the double boiler and whisk until you obtain a creamy, bubble-free sauce. Note the side of the pan and the whisk... |
 Remove the sauce from the heat and whisk in the mayo and butter |
 This is the fine sweet & tangly dressing - creamy and rich. Chill it in the fridge for a couple of hours, at least. |
 THIS is the right thickness for this dressing. Spoon straight down and up without dripping |
 Blanche the broccoli flowerlets, ice bath, drain and dry on paper towels. Chill in the 'fridge, |
 For those who don't buy a can of mandarin oranges and drain 'em... here's how to section the navel oranges for the salad |
 After cutting off the top and bottom of the orange, slice down, just inside the pith. Go around the fruit and trim off as much pith as you can |
 With a very (always) sharp knife, trim a little V at the section membrane. Remove that pith |
 ...then follow the inside of the membrane to center of the fruit,,, |
 ...the sections should just fall out. You can trim any remaining pith or membrane, but at this point, it's for show 'cuz you already did a fine job |
 As you do each orange, it's easy to just cut each section in half - doubling your bites! Chill. |
 You may use strips of thick, smoked bacon - or slab or jowl. If you haven't worked with slab or jowl bacon, here's how to prepare it for this dish. |
 I always cut from frozen bacon - much easier to work with, no slippin' n slidin', consistent size pieces. 1/4" slices come first... |
 Trim the rind (on the right) off and discard. Cut 1/4" strips into 1/4" dice |
 Over a medium flame, begin to brown, moving the bacon around frequently... |
 until you have a generally consistent pan of browned bacon. Remove with a slotted spoon to cool in a bowl, SAVING the fat for those homefries or cornbread |
 As the bacon cools, move it to the 'fridge to chill. Done. Now assemble the salad! |
 Today I'm halving white button and Crimini mushrooms - you can also use baby 'portobellos or your favorite! Enjoy! |
 Old Glory & The Flag of Michigam |
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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!
Ingredientes
- 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
Direcciones
- Make the dressing first, to give it time to cool completely in the refrigerator, cooler or freezer
- In a bain-marie / double boiler, bring the water to a simmer
- In a bowl, combine the sugar, cornstarch, dry mustard, egg yolk and egg, whisk well to combine and distribute the dry product
- Whisk vigorously and keep whisking as you
- Slowly add the water and vinegar to the egg mixture, whisking
- 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
- 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
- Chill the dressing
- 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
- Blanche the broccoli flowerets for 2 minutes, then into an ice water bath, drain and chill
- Cook the bacon, then chill the bacon in the refrigerator
- Toast the almonds well and chill
- 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
- Assemble the salad by combining the broccoli, raisins, almonds, bacon and onions, the 'hard' components
- Gently turn into the salad the orange sections and mushrooms, the 'tender' components
- Add half the dressing, and turn with a rubber spatula to coat the salad ingredients
- 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.}
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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% |
Evaluaciones
29 de Diciembre de 2011
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" !1 replyYo he cocinado/probado esta recetaEsta es una variación
31 de Diciembre de 2011
Great salad, served it to one of my chef friends and he thought it was fantastic1 replyYo he cocinado/probado esta receta
20 de Diciembre de 2014
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!Yo he cocinado/probado esta receta
Comentarios
03 de Julio de 2012Being 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.
30 de Diciembre de 2011We learn from each other. That is why I really enjoy this website. Great recipes, great cooks, great new friends. HAPPY NEW YEAR!!- 30 de Diciembre de 2011Oh 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!
- 30 de Diciembre de 2011My 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!
28 de Diciembre de 2011This looks like a wonderful salad. Use whatever is in the fridge. Its kinda like leftover night.1 reply- 28 de Diciembre de 2011Thanks, 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!
- 28 de Diciembre de 2011You 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.
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