Salad - Aged Gouda, Teeny Potatoes
Unusual salad, Interesting salad, Delicious salad
This is also a hearty salad. The potatoes -- though teeny individuals (and sold under the name "teeny") -- give this salad heft enough to make it a satisfying lunch, or even a satisfying dinner.
It all starts with grilling the teeny potatoes. This of course can be done days in advance. All we need to do is remove the grilled tubers from the fridge and start to work on turning them into the salad.
Chopped Romaine lettuce is a good base for the salad. But here we have chosen mixed baby greens, light and fluffy to contrast with the solid nature of the potatoes.
But there is something else in this picture along with the potatoes and the greens. What is it?
Aged gouda cheese, aged -- according to the label -- 1,000 days. Non-aged gouda has a creamier taste, though "creamier" is not quite the right word. Maybe it is better to concentrate on the taste of the 1,000 day gouda: strong, distinctive, almost sharp, a bit smoky, a lot delicious.
This cheese is the perfect companion to the potatoes.
Grilled tomatoes, if possible.
Looks fabulous. All we need is dressing.
'There are a number of possibilities.
Dressings - Possibilities
Possibilites include EVOO with red wine vinegar, a drop or two of soy sauce, salt, pepper and grated Parmesan, whipped together.
Another possibility is EVOO with lemon juice, a bit of Dijon mustard, some soy sauce, salt and pepper (shown). As I remember, Julia Child's basic sauce was EVOO with lemon juice and a bit of Dijon mustard. This just provides a slightly different accent.
Beyond these two, there are of course, many other possibilities, and it would be difficult to go wrong.
EVOO. Here is all about EVOO.
What do egg salad, tuna salad, potato salad, and chicken salad -- all very different from the salad shown here -- have in common as a type of salad? The presence of mayo, of course, but I am not talking about an ingredient, I'm talking about salad types. In researching salads, I found out -- they are all consider "bound" salads. That's where the mayo, etc. comes in -- as a binding agent.
The types of salad that we've invented over the millennia is literally mind-boggling. Stuff from the ocean and stuff from the high mountains can all go in a bowl or on a plate with an equally mind-boggling number of dressings. No list can ever be complete because people will invent something else as soon as the list is finished. Bravo!
The nutritional, and digestive, benefits of salad are legion, though people can find ways to undermine these -- especially if you use commercially prepared dressing in place of simple deliciousness like EVOO and lemon juice.
But enough facts, I can't wait to eat our salad.
Part of a series
Pictures! Pictures! Pictures!
Series within series, actually. Food & Cooking, for example, then -- within that -- series on vegetables, fruits, seafood, meat, etc. Books, too. Ideas, too. Travel, too. Key virtues:. pictures, clear step-by-step text. Delicious -- whether foods or ideas! All of the series, and all of the items in each series, can be found at this link: Lee White's Department Store
Real Meal. Unlike fancy food mags, where images are hyped and food itself is secondary, all pix shown here are from a real meal, prepared and eaten by me and my friends. No throwing anything away till perfection is achieved. This is the real deal --- a Real Meal.