Tara's Summer's 7-Layer Salad Bomb

 I was at home one day thinking, what can I make that is unique and different, possibly something that has not been made before, when this summer take on the old winter 7-layer salad classic came to mind.  This is the first time I've made my salad so I will experiment with it more in the future.  It was however, very delicious, very colorful and the perfect hot summer day meal.  Serve maybe with some cold roast chicken and cornbread!  P.S.  The longer this is in the fridge the longer the flavors develop to perfection.  The leftovers today were even better!

The Ingredients:

4 cups cut up iceberg lettuce, 2 cups arugula, 1 cup basil leaves, remove stem, 2 cups diced yellow pepper, 1-2 cups diced red onion, 1 package prosciutto, chopped up, 1 container of mini bocconcini   balls, sliced, 2 tsp. lemon zest,2- 4 grilled peaches, diced or sliced, 2-3 cups frozen peas, 2 tbsp. olive oil, 2 tbsp. reduced balsamic, (Mayo Topping):  1/2 cup Hellman's Mayo, 1/2 cup sour cream, 2 tbsp. apple cider vinegar, 2 tbsp. brown sugar or sweetener. (Garnish) 1/2 cup corn kernels, 6 crispy pieces of bacon crumbled up, 4 basil leaves torn up to sprinkle, 1/4-1/2 cup crumbled feta cheese. Salt and pepper. Note:  I have added measurement suggestions.  This is because you may have a larger bowl than me.  Use a clear glass bowl for affect.  

Pitting a Peach before Grilling:  My peaches were a tad hard, which I understand are actually the best sort of peaches to grill.  I microwaved one at a time for between 30 and 40 seconds.  Then, using the sharp tip of a knife, I make an incision around the entire peach - but not along the seam.  Make a cut opposite the seam to make a cross over the seam..  Then with both hands, holding the peach on either side, gently twist back and forth until the peach comes apart in halves.  If the peach isn't breaking apart, possibly you will need to go over it again with the knife. With a small spoon, carefully dig out the pit and discard - or plant in your garden to see if anything sprouts!  Grilling the peaches will give the salad a nice smoky flavor when you take a bite.  So good!

To grill the peach, simply brush with olive oil, season with salt and pepper and put peach cut-side down on grill or grilling pan.  I used a grilling pan.  Check the peach grill marks by using a metal spatula, turning it up a little to take a look.  When there are nice brown/black grill marks, take them off and set aside for your salad. Note:  I put whole peach halves into my salad, but think it would be even better to dice the peaches up and then layer them.

Putting It All Together

The Greens (first step)

Layer #1 

3-4 cups shredded iceberg lettuce on the bottom of bowl. Then over top of iceberg add 2 cups arugula and then add 1 cup basil over top of that. Remember, the amount of greens you add, is entirely up to you because it will depend on the size of your bowl.

The Mirepiox 

Layer #2

Over top of the greens, layer of 1-2 cups diced yellow pepper and same measurement of red onion.

The Meat

Layer #3 

Over top of the yellow pepper and onions, add diced prosciutto scattered around evenly of course.

The Cheese

Layer #4 

Cover the prosciutto layer with sliced mini bocconcini balls sprinkling 2 tsp. lemon zest over top bocconcini. (optional of course)

The Peaches

Layer #5 

Spoon diced grilled peaches over bocconcini. Drizzle over the peaches reduced balsamic.

Frozen Peas

Layer #6 

Cover peaches with 2-3 cups frozen peas

The Mayo Mix and Garnish

Layer # 7

Cover peas with mayo mix which is a simple combination of 1/2 cup Hellman's mayo, 1/2 cup sour cream, 2 tbsp. apple cider vinegar, 1-2 tbsp. brown sugar or sweetener. Spread around evenly with a spatula as though you were icing a cake. Garnish top with corn, bacon, basil and feta cheese.

Cover with Saran Wrap and pop into the refrigerator for 24 hours.  Note:  I have to say, that we had this for lunch yesterday and then the leftovers today which were even better! The flavors just seem to develop more and more the longer you leave it.  So delicious! Good to keep in the fridge for 2 days.

Very colorful salad with a flavorsome mix of smoky peaches, prosciutto and bacon, peppery arugula, crunchy peppers and iceberg with of course the summer sweetness of corn with the heavenly aroma of basil.  (practicing my food writing, LOL).  I've been eating this salad all day!  Perfect for this heat.  

Vietnamese Lemongrass and Soy Sauce Pork Ribs

Oh these are so good!  Remember, if you are as old as me, when Moms everywhere boiled ribs, brushed them with BBQ sauce and then baked them in the oven?  I still love the flavor and the fall off the bone tenderness.  But now I've come to learn that there is a thing called a "BOILING BRINE."  That's where you simmer meat in a hot pot of flavors for a couple of hours to get the same effect.  If you are curious to learn more about this really easy technique, here is a link to Martha Stewart's website:  A Step-by-Step Guide to Brine Boiling | Martha Stewart.  Additionally, here is a link to my favorite herb pastes, Gourmet Garden which you can find everywhere except Save On Foods which used to sell it but now do their own brand and it does not measure up in the least to Gourmet Garden, Lemongrass (gourmetgarden.com)

I cooked a small amount of ribs for my family, 2 1/2 lbs or 1.3 kg and did everything in a 4-inch deep sauce pan (see the picture above).  If you cook more ribs, use a larger pot, double the brine ingredients and cut ribs down the bone to make riblets.  This way, more ribs will easily fit into the pot.

Start to make ribs 2-3 hours before you'd like to serve them.

There are three steps:

1. Season and Sear Ribs.

2. Boil then Simmer Ribs in lemongrass, ginger, soy sauce brine.

3. Grill Ribs for 3 minutes per side. (grilling is optional).

The Recipe

Season ribs with your favorite Asian flavored spices.  I sprinkled ribs with Chinese 5 spice, garlic powder, smoked Paprika a little salt and a little pepper.  In either your pot or deep sauce pan, add 2-4 tbsp. of oil and sear both sides of your ribs, about 2 minutes per side.

To make the brine, mix together 1 liter carton low sodium chicken broth, 1/2 tube Gourmet Garden Lemongrass Paste (or you can use 1-2 lemongrass stalks, trim and chop up), 1/4 cup low sodium soya sauce (use less if it is not low sodium), 2 knobs ginger, peeled and sliced, 3 garlic cloves sliced, 1/4 cup brown sugar or brown sugar Splenda sweetener, 1/4 cup fish sauce (or as I used 1/4 cup left over lobster oil), 1 sliced green onion, 1 tsp. chili pepper flakes, or slice one tiny chili, removing seeds.  Taste your brine.  Add additional water, 1/4 cup at a time,  if too salty or sweet.  Do all to your liking including adding more lemon grass, etc.  The brine will really penetrate the rib meat and it just unbelievable!

Time to Simmer

Put both the brine and the ribs into the pan or pot.  The brine should cover the ribs. Bring to a boil, then turn the heat down low to bring to a simmer.  Place a lid on for 1 hour.

After an hour, check the tenderness of your ribs and take the lid off.  You will take the lid off so that the liquid will begin evaporating and the brine will turn into a nice syrupy sauce.  You won't need to put sauce over the ribs.  Cook for another 40 minutes to 1 hour (sauce should be reduced significantly and you can turn heat up to hurry the process if you like) and serve.  You can garnish with parsley/cilantro/toasted sesame seeds.

Grill if You Like

I grilled the ribs on the BBQ on high for about 2 minutes per side.  This is optional of course.

Fred's Chicken Salad with Balsamic Dressing (From Barney's Department Store in NYC!)

Who doesn't love a department store restaurant?  Back in the day however, there were super affordable restaurants in every department store where you could shop until you dropped and then go and sit at a lovely table, maybe with a pretty view and enjoy a half a sandwich and a cup of soup.  Of course today higher end department stores have really magnificent restaurants.  I've been in a few from Saks Fifth Avenue in New York City to Harrod's Department Store in London.  While I've never been to Barney's I did make their famous chicken salad the other night thanks to my subscription to the New York Times and oh yes, it is delicious!  It does take a little time to assemble, but doesn't everything good?  To add some crunchy bits to it, make it your own whether you add some sliced toasted almonds, toasted sesame seeds or crispy onions. P.S. It sounds like Barney's is now in Saks post pandemic.  Well at least they saved the recipe from the Fred days.

The Chicken

Either Roast a chicken or use a rotisserie chicken like, moi!  Cut it up into nice slices and put into the refrigerator until you toss into your salad.  You will arrange the legs and wings if you like around the salad platter when you put the salad together.

The Salad Dressing

1/4 cup balsamic, 1/4 cup Dijon mustard, 1/4 cup soya sauce, 2 tbsp. sugar (or substitute in equal measure), 1 tsp. kosher salt, pinch pepper, 1 cup olive oil.  Whisk these ingredients together until it emulsifies.

The Salad

1 cup fresh pears diced into 1 inch pieces, 1 tbsp. lemon juice to put over pears to stop from browning, 4 large handfuls of fresh greens with 1/4 cup snipped herbs like dill, tarragon and basil, 1 cup string green beans, trimmed, cooked and blanched (cool down), 1 cup cherry tomatoes, halved, 1/2 cup minced onion (red preferably), 2 ripe avocados cut into 1 inch cubes (add some lemon juice over avocados too to prevent browning).

Assemble the salad as you like on a platter or in a big salad bowl and then just before serving, drizzle this tasty dressing over it and add any crunch bits you might also enjoy, toss and dig in!  So delicious!

Grilled Vegetable Crudites With Smoky Parmesan Dip Inspired by The Southern Lady

I found this great clever take on a vegetable platter!   Instead of a cold veggie crudite tray, these grilled veggies taste fabulous paired with this easy dip.  I served with grilled sausages, baby potatoes and pita bread.  A nice inexpensive meal that feeds a crowd easily and is so delicious!  

Grill your favorite vegetables, such as peppers, broccoli, red onion, zucchini, corn on the cob!  I simply cut all the veggies into grillable sizes, brushed with a little olive oil and season simply with salt and pepper. Over a high heat they take about 2 minutes per side. Arranged on a platter, I topped the sausages with sauteed arugula and surrounded with the grilled peppers and then in an entirely different bowl, added the rest of the grilled vegetables.

Grill up your favorite sausages!

Smoky Parmesan Dip:

1/2 cup Hellman's mayo, 1/4 cup sour cream, 1/4-1/2 cup Parmesan cheese, 1/2 tsp. lime zest and 1 tsp. lime juice, 1/2 tbsp. smoked paprika, pinch salt and pepper.  Combine and then taste to adjust seasonings to your liking.  Garnish with some fresh herbs or as I did, just some pea shoots I had. Enjoy!!