Global warming is still with us and our eating habits have changed accordingly. More nutritious light meals is the norm, and the recipe given today reflects that fact. A classical salad dressing that enhances any veggie combination. What we offer is Salade à la Crème. A basic translation would be ‘cream salad.’ Simple enough: combine pepper, salt, red wine vinegar, cream and olive oil, and serve over greens or any vegetable of your choice. In this case we opted for zucchini, tomatoes and smoked turkey on a bed of spinach topped with stuffed Spanish green olives,. You can add, change or modify the ingredients to suit your palate. As I’ve said times before, you’re only limited by your imagination.
SALADE Ὰ LA CRÈME
1 (5-oz.) package fresh spinach
3 zucchini, washed and sliced thin
18-20 cherry tomatoes, slice in half
1 (7-oz.) pack turkey breasts (smoked or oven roasted)
1/3 cup pimento stuffed Spanish olives, sliced in half
4 teaspoons red wine vinegar
5 tablespoons heavy cream
½ teaspoon ground white pepper
½ teaspoon salt
3 tablespoons olive oil
- Rinse spinach under cold running water and pat dry with paper towels or salad spinner.
- In a salad platter, arrange spinach in a circle. Add zucchini and garnish with tomatoes. Layer with turkey breasts and stuffed olives
- In a small bowl, combine vinegar, cream, pepper and salt. Beat with a whisk for 20-30 seconds. The mixture should be creamy and foamy. Add olive oil and mix with a spoon to blend. Drizzle dressing over salad and serve.
Yield: 4-6 servings.