To I, i fP I
Go directly to The Boardwalk!
14th Annual
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SIDEWALK SALE
A New Leaf
A summer salad can be a side dish
or the main course.
Incredible Savings!
Annabel Cohen
Special to the
Jewish News
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THE BOARDWALK
West Bloomfield
Orchard Lake Road I Between 14 Mile and Maple
5150030
Southfield High School
Class of 1976
30 Year Reunion
Saturday, August 5, 2006
Skyline Club-Southfield, Michigan
6:30 p.m. to Midnight
Visit www.shs1976.com for info & registration or
e-mail Beth Levin at beth _ SHS@yahoo.com
1122150
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1 103250
34
June 29 2006
ii
make a mean salad. I think
that it's because I am com-
pletely open about ingredi-
ents and simple when it comes
to dressing. And, let's face it, it's
mostly about the dressing.
The following dressings are
starting points for so many oth-
ers. Keep in mind, that anything
you change will make a completely
different dressing, which can be a very
good thing.
Substitute soft goat cheese, such
as Chevre, for the blue cheese in the
dressing below, and you've created a
new salad topping. Swapping red wine
vinegar for balsamic or raspberry
or lemon juice will obviously result
in distinctive differences in flavor.
The same is true for other dressing
accents. Skip the mustard and add
a couple of tablespoons of fruit pre-
serves for raspberry vinaigrette. Add
fresh dill and subtract tarragon.
Use all lemon (no vinegar) and it's
Mediterranean. Fresh ginger, sugar,
rice vinegar, soy sauce a spoonful of
sesame oil and cilantro, and your fla-
vors are Asian.
While it's mostly about the dressing,
salad ingredients are important. Pick
one or two from each group below
to create your own specialty salads.
Column A is a "starter" list of main
ingredients. Column B includes top-
pings and Column C is all
about garnish items.
Not sure what an ingre-
dient is? Look it up online.
Just type "cook's diction-
ary" into your search
enaine 3 and choose from
engine,
the myriad presented
there.
MAIN ITEMS
baby field greens
romaine lettuce
mach(' (lambs lettuce)
radicchio
arugula
spinach leaves
escarole
belgian endive
chicory
potato
shredded carrots
broccoli florets
peas
beans —green, yellow, wax
tomatoes
beans, cooked
parsley, chopped
pasta, cooked
rice, cooked
vegetables, grilled or roasted
TOPPINGS
fish, grilled or poached
chicken, grilled or poached
tuna, canned
beans, cooked
potato
fennel
fruit
peas or corn kernels
carrots, shredded or diced
jicama, diced
beets, roasted or cooked
pea pods
bean sprouts
bread cubes
scallions
cucumber
celery
bell peppci; fresh or roasted
eggs, cooked