<sf> wrote>>
> We've had that discussion even more recently. Big factions on both
> sides. I've decided that those who want their pasta to wear a hat can
> do it, but I want mine mixed.

I like mine separate.

>Same with salads. I hate a bunch of
> salad greens with a blob of dressing on top. I can dress an entire
> table's worth of salad with what they plop on top of mine - and still
> have some left over.
>

Like you, I don't want as much dressing as they tend to put on in
restaurants. But I like to make salads in decorative layers. This is one
food that really does improve with prettiness. I usually mix the cut
vegetables in with the lettuce pretty evenly, then add the dressing and
diced tomatoes on top, same with eggs, maybe finishing with a sprinkle of
cheese. So I guess most of mine is mixed up, but it is served so that a
little toss mixes the dressing.

On Tue, 12 Aug 2008 13:27:44 -0400, "cybercat" >
wrote:

>
><sf> wrote>>
>> We've had that discussion even more recently. Big factions on both
>> sides. I've decided that those who want their pasta to wear a hat can
>> do it, but I want mine mixed.
>
>I like mine separate.
>
>>Same with salads. I hate a bunch of
>> salad greens with a blob of dressing on top. I can dress an entire
>> table's worth of salad with what they plop on top of mine - and still
>> have some left over.
>>
>
>Like you, I don't want as much dressing as they tend to put on in
>restaurants. But I like to make salads in decorative layers. This is one
>food that really does improve with prettiness. I usually mix the cut
>vegetables in with the lettuce pretty evenly, then add the dressing and
>diced tomatoes on top, same with eggs, maybe finishing with a sprinkle of
>cheese. So I guess most of mine is mixed up, but it is served so that a
>little toss mixes the dressing.
>
I don't "compose" salads. What I was talking about would usually be
called a "tossed" salad. This is as fancy as I get but it's still
tossed

Roasted Pear Salad with Walnuts and Parmesan
(serves 4-6)

Ingredients:

Roasted pears:
4 firm Anjou or Bartlett pears
1 T unsalted butter, melted
2 T sugar

vinaigrette:
1 1/2 T extra-virgin olive oil
2 tsp white wine vinegar
1/2 t salt
freshly ground black pepper

salad:
1-2 bunches of baby greens or arugula, washed (about 7 cups)
parmesan cheese, shaved with a vegetable peeler
1 cup walnuts, coarsely chopped and toasted over low heat until
fragrant (about 3 minutes)

1. Adjust an oven rack to a low-middle position, place a baking sheet
on the rack and preheat oven to 500°F.

2. For the pears: peel and halve each pear lengthwise. Remove the
core with a melon baller. Set each half cut-side down and slice
lengthwise into fifths. Put the slices in a large bowl and toss with
the butter and sugar. Spread the pears in a single layer on the
preheated baking sheet and roast until browned on the bottom (10
minutes or less). Flip each slice and roast until tender and deep
golden brown, about 5 minutes longer. Remove from oven and set aside
to cool.

3. For the vinaigrette: whisk the oil, vinegar, salt, and pepper to
taste together in a small bowl.

4. For the salad: combine the greens, roasted pear slices, and cheese
in a large serving bowl. Add the vinaigrette and toss gently to
combine. Sprinkle with walnuts and serve immediately.

http://superspark.wordpress.com/2007...-and-parmesan/


Alternative (this is yummy):
candy the walnuts -

1/4 cup sugar
1/2 cup walnuts or pecans (whole or broken)

In a skillet over medium heat, stir sugar together with the nuts.
Continue stirring gently until sugar has melted and caramelized the
nuts. Carefully transfer them onto some waxed paper. Allow to cool,
and break into pieces.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West