Here's the one that I've made; it's ingredient and rather time intensive, but the results are pretty darned good. :) And I think it serves closer to eight -- we were four at lunch and we hardly made a dent in it ... of course, the fact that there were a bunch of other things on the table might have had something to do with it (me? Cook at least twice the required amount of food? NEVER!).
Layered Chef's Salad with Tuna Mayonnaise
From The Silver Palate Good Times Cookbook
Standing Rib Roast YIKESWOW! In my house that would yield Medium-Well beef! Carryover cooking does more than you may realize. My...
Serves 6
3 cups mixed torn greens (romaine, red leaf lettuce, radicchio and arugula)
4 scallions (green onions, white part and 2 inches green), sliced
3 ripe tomatoes, seeded and sliced
4 sun-dried tomatoes (packed in oil, drained and chopped
1 cup fresh basil leaves (or less, to taste)
12 ounces smoked mozzarella cheese (or other cheese according to taste and availability)
Freshly ground black pepper, to taste
1 cup alfalfa sprouts, if desired
1 medium-size red onion, sliced
1-2 cup Nicoise olives, pitted
4 ounces hard salami, cut into julienne
4 hard-cooked eggs, peeled
Salt, to taste
8 ounces smoked turkey breast, cut into julienne (or poached fresh turkey breast, as available)
1 sweet red pepper, cored, seeded, and cut into rings
1-2 cup torn arugula leaves
1 jar (6 ounces) marinated artichoke hearts, drained and sliced
5 ounces prosciutto, cut into julienne
1 pound asparagus spears or broccoli florets, blanched
Tuna Mayonnaise (recipe follows)
1. Toss the greens with 2 of the sliced scallions in a large glbutt bowl. Top with the fresh tomatoes and then with the sun-dried tomatoes. Sprinkle half of the basil over the tomatoes.
2. Thinly slice 8 ounces of the mozzarella and arrange on the basil layer. Sprinkle with freshly ground black pepper to taste. Grate the remaining 4 ounces mozzarella and set aside.
3. Top the sliced cheese with separate layers of alfalfa sprouts, onion, half the olives, and all the salami.
Standing Rib Roast 926Audrey This is from Martha Stewart (marthastewart.com) - hers is the best method I've found, and I'm here in beef country - I would probably get a larger one than 3 ribs, just...
4. Process the eggs, the remaining 2 scallions, and salt and pepper to taste in a food processor fitted with a steel blade just until the eggs are chopped. Spoon on top of the salami layer.
5. Place the turkey julienne over the eggs. Then add the red pepper and scatter with the 1-2 cup arugula. Layer artichoke hearts on top of the arugula and cover with the prosciutto julienne.
6. Top with the remaining basil leaves, sprinkle with more pepper, an add the reserved grated mozzarella. Make a final layer of the asparagus, arranged in a spoke pattern or the broccoli florets.
7. Make the tuna mayonnaise.
8. Spread a thick layer of the tuna mayonnaise on top of the salad. Garnish with the remaining olives.
9. Cover with plastic wrap and refrigerate 6 to 24 hours.
10. Use two large salad spoons to get down through all the layers to serve the salad.
Tuna Mayonnaise
Standing Rib Roast 925I use the old Cooks Illustrated method and it works great. My copy says 11-95 so we've been doing it this way quite a while. They say...
4 egg yolks
3 anchovy fillets, chopped
Standing Rib Roast 923Audrey Here's mine. Been making it this way since 1976 when Mom found the recipe in the local newspaper. For 8 people you'll most likely...
1 tablespoon capers, drained
3 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1-3 cup chopped fresh Italian parsley
1 cup olive oil
1-2 cup vegetable oil
Salt and freshly ground black pepper, to taste
1 can (6-1-2 ounces) tuna (packed in oil)
1-2 cup sour cream
Cookbooks was cornbread, etcOk, I went down and checked the archives to see if that 1948 red-white-checked cookbook on was a BtrHomGrdn - it...
1. Process the egg yolks, anchovies, capers, lemon juice, mustard, and parsley in a food processor fitted with a steel blade for 15 seconds. With the machine running, pour the oils in a thin steady stream through the feed tube to make a thick mayonnaise. Season with salt and pepper.
2. Flake the tuna and add it with its oil to the mayonnaise. Process until thoroughly blended.
3. Scrape into a small bowl, fold in the sour cream, and taste and adjust seasonings. Refrigerate covered until ready to use.
Makes about 3 cups.
