This is a great salad to carry to a party. Whether you carry it out or wow guests at home, it really is a ‘must try’.
Salad was my contribution to a “foodie potluck” brunch in South Beach on Sunday and I wanted it to be special. This is an event where everyone really brings it, literally and figuratively!
There was an amazing array of Bellinis, Bloody Marys, Martinis, etc. and food items from a trout caviar bar to nutella-covered spicy bacon to salmon pastrami to Spanish tapas to Thai dumplings to Greek Easter breads to … to … to … to …to … Too much!
I’m delighted my salad made a spectacular presentation — and the taste was equal to the look.
I prepped everything the day before — cutting, roasting, toasting, and making the vinaigrette — and packed it away separately in the refrigerator. Once I got to the party, it was an easy assemble. Easy peasy!
Keeping with the all-RED theme, I also made a Garlic Crostini with Raspberry-Bacon Jam and Hawaiian Sea Salt which I made from …
a multi-grain bread with lots of grain and seeds, brushed with olive oil, s+p and toasted in the oven. I rubbed each piece with raw garlic, especially around the edges, while it was still hot.
The jam was made by mixing a store-bought jar with crumbled bacon. To add a savory element, I doctored it with a little crushed rosemary, garlic and a splash of hot sauce. I finished it off with some orange zest — put it back in the jar and carried it to the party.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
[The salad was a success but the photo editing was a challenge. I found it difficult to balance out all the various shades of red, red, red in photo editing.]