Subj : Re: Spring Salad
To   : Ben Collver
From : Dave Drum
Date : Thu Jan 12 2023 04:35:00

-=> Ben Collver wrote to All <=-

BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

BC>       Title: Spring Salad
BC>  Categories: Salad
BC>       Yield: 4 servings

BC>       4    Eggs; hard boiled
BC>       1 c  Fresh cucumber
BC>     1/2 c  Boiled sausage
BC>   1 1/4 c  Boiled potatoes
BC>            Green onion
BC>            Dill
BC>     3/4 c  Green peas
BC>       1 c  Sour cream
BC>            Salt

Nice, Is it meant to be served hot? Warm? or cold? Here's a nice warm
(winter) salad from Old Blighty.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Warm Chorizo, Caramelised Apple & Walnut Salad
Categories: Pork, Fruits, Nuts, Herbs, Cheese
     Yield: 4 servings

     1    Radicchio
          +=OR=+
     2    Red chicory
          Sea salt flakes
    30 g  (1 tb) butter
   150 g  (5 1/2 oz) cooking chorizo;
          - thin sliced
     2 tb Extra-virgin olive oil; more
          - to drizzle
     2 sm Eating apples; peeled, cored
          - thick sliced
     2 tb Cider balsamic or white wine
          - vinegar
     2 tb Maple syrup
    40 g  Walnuts; toasted in a dry
          - pan and roughly chopped
          Handful fresh flat-leaf
          - parsley; leaves picked
    30 g  (1 oz) Parmesan; shaved with
          - a vegetable peeler

 Trim the end from the radicchio and cut lengthways into
 4 thick wedges. Season with sea salt flakes and black
 pepper.

 Melt the butter in a large non-stick frying pan over a
 medium heat. Add the chorizo and fry for 2-3 minutes
 until it’s lightly golden and releases its oil. Remove
 with a slotted spoon and set aside. Add the radicchio to
 the pan and fry for a minute on each side until just
 warmed through and starting to brown. Transfer to 4
 warmed plates and set aside.

 Wipe out the pan with kitchen paper and return to the
 heat. Add the extra-virgin olive oil then, as soon as
 it’s hot, add the apple slices and cook over a
 medium-high heat for 2 minutes on each side or until
 golden. Add the vinegar, maple syrup and a pinch of sea
 salt flakes, then reduce the heat slightly and cook for
 a further minute until the apples are just tender.
 Return the chorizo to the pan along with the walnuts.
 Stir once to combine.

 Spoon the chorizo mixture over the radicchio. Top with
 the parsley and shaved parmesan, then drizzle with a
 little extra oil if required.

 RECIPE FROM: https://www.deliciousmagazine.co.uk

 Uncle Dirty Dave's Archives

MMMMM

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