Victor Emmanuel's Salad Tricolore

from _Vegetable Harvest: Vegetables at the Center of the Plate_

As history tells us, a brilliant green, red, and white salad honoring
Italian king Victor Emmanuel II and celebrating the Italian tricolor was
created by a Paris restaurateur during the Second Empire. While the
original salad may have consisted of mache, beets, and celery, I have
updated it to makeuse of the greens we most relate to Italy arugula and
radicchio adding a touch of white with a Belgian endive.

Creamy Lemon-Chive Dressing is great with this salad.

4 servings
2 cups (about 4 ounces) arugula (or watercress, mesclun, or mache), rinsed
and stemmed
2 heads of radicchio, rinsed, trimmed, and cut into thin diagonal slices
2 Belgian endives, rinsed, trimmed, and cut into thin diagonal slices
1/2 cup Creamy Lemon-Chive Dressing (page 299)
Fleur de sel
Freshly ground black pepper

In a large bowl, combine the arugula, radicchio, and Belgian endive,
tossing lightly to blend. Drizzle with the dressing and toss until all the
leaves are evenly coated. Season with fleur de sel and pepper.

71 calories per serving 3 g fat , 8 g protein, 11 g carbohydrates

Customs: Traditionally, the planting of arugula was forbidden in the
convent gardens in France, for the Mediterranean green was considered to
be an aphrodisiac.

Folklo If you eat salad before consuming alcohol, you won't get drunk.


Creamy Lemon-Chive Dressing
Sauce au Citron et la Ciboulette

This light, tangy dressing finds its way into many dishes at my table. I
love it with a simple green salad or a medley of heirloom tomatoes.

makes 1 1/2 cups


2 tablespoons freshly squeezed lemon juice
1/4 teaspoon fine sea salt
1 cup light cream
1/3 cup finely minced fresh chives

In a small jar, combine the lemon juice and the salt. Cover and shake to
dissolve the salt. Add the cream and chives. Shake to blend. Taste for
seasoning. Store, covered and refrigerated, for up to one week. Shake to
blend again
before using.

16 calories per tablespoon , 2 g fat , trace of protein , trace of
carbohydrates

But Will It Curdle? Given the right circumstances, any milk or cream
product will curdle (meaning the curd protein coagulates and forms
clumps). Acid and heat can cause curdling, while the greater the fat
content of the milk or cream, the more it will resist curdling. I use a
light cream with a 12 percent fat content, much like what is also called
half-and-half, and have never had a problem with curdling when adding
lemon juice to the cream.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/