CookEat Recipe
Salad Caroline
Golden butter-fried croutons, cucumber, sweet red peppers, Swiss cheese, green peas and hazelnuts tossed with a spiced herb dressing.
Method
Steps
Step 1
For the full dressing batch, wash and thoroughly drain the parsley and chives, then finely chop them and measure one teaspoon chopped parsley and half a teaspoon chopped chives. Peel and finely chop the two medium shallots, crush the quarter of a small garlic clove and finely chop only the rind of one-quarter lemon. Mix these in a cold bowl with the level teaspoon Oriental curry powder, half teaspoon Dijon mustard, one light saltspoon English mustard powder, one light saltspoon cayenne, four teaspoons salt and one light teaspoon ground white pepper.
Step 2
Add the first one tablespoon cool olive oil and mash briskly with a fork until almost a pulp. Gradually mix in the first four tablespoons white wine vinegar.
Step 3
Transfer the whole aromatic mixture to a measuring vessel. Mix additional olive oil and white wine vinegar in the proportion two parts oil to one part vinegar by volume. Add only enough of this mixture to bring everything, including the aromatic mixture, to one quart in all. Mix thoroughly, then press through a strainer into a clean covered jar. Refrigerate promptly at 40°F or colder. Use unused dressing within four days of preparation, or freeze it for longer storage.
Step 4
Cut three slices from a sandwich loaf and remove their crusts. Cut the bread into quarter-inch squares. Heat the one tablespoon melted butter in a frying pan and fry the bread pieces until golden, turning as needed. Drain the croutons and put them in a salad bowl.
Step 5
Peel one sound cucumber, remove its spongy seed-bearing centre and cut the firm flesh into small squares. Wash four fresh mild red pimiento sweet peppers, remove the stems, seeds and inner ribs, and cut the flesh into the same small squares. Cut the one ounce rich Swiss cheese, such as a full-fat Emmental-type cheese, into similar pieces. Add the cucumber, peppers and cheese to the bowl with the half pint freshly cooked green peas, measured after cooking. If the peas need to wait, refrigerate them promptly in a shallow container at 40°F or colder.
Step 6
Shell the thirty hazelnuts, discard their hard shells, cut each kernel in half and add to the salad. Mix lightly. Sharply shake the cold strained dressing and measure four ordinary tablespoons of the actual finished dressing. Add this amount, mix well and serve promptly. Keep the unused dressing covered in the refrigerator.
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