"Bettye Russell" <
[email protected]> wrote in message
news:
[email protected]...
> i am a lurker,but was wondering if anyone has
> the recipe, i've heard fro a friend but she did
> not make it,it was served at a dinner party.
Here's the one that I've made; it's ingredient and rather time intensive,
but the results are pretty darned good.
And I think it serves closer to
eight -- we were four at lunch and we hardly made a dent in it ... of
course, the fact that there were a bunch of other things on the table might
have had something to do with it (me? Cook at least twice the required
amount of food? NEVER!).
Layered Chef's Salad with Tuna Mayonnaise
From The Silver Palate Good Times Cookbook
Serves 6
3 cups mixed torn greens (romaine, red leaf lettuce, radicchio and arugula)
4 scallions (green onions, white part and 2 inches green), sliced
3 ripe tomatoes, seeded and sliced
4 sun-dried tomatoes (packed in oil, drained and chopped
1 cup fresh basil leaves (or less, to taste)
12 ounces smoked mozzarella cheese (or other cheese according to taste and
availability)
Freshly ground black pepper, to taste
1 cup alfalfa sprouts, if desired
1 medium-size red onion, sliced
1/2 cup Nicoise olives, pitted
4 ounces hard salami, cut into julienne
4 hard-cooked eggs, peeled
Salt, to taste
8 ounces smoked turkey breast, cut into julienne (or poached fresh turkey
breast, as available)
1 sweet red pepper, cored, seeded, and cut into rings
1/2 cup torn arugula leaves
1 jar (6 ounces) marinated artichoke hearts, drained and sliced
5 ounces prosciutto, cut into julienne
1 pound asparagus spears or broccoli florets, blanched
Tuna Mayonnaise (recipe follows)
1. Toss the greens with 2 of the sliced scallions in a large glass bowl.
Top with the fresh tomatoes and then with the sun-dried tomatoes. Sprinkle
half of the basil over the tomatoes.
2. Thinly slice 8 ounces of the mozzarella and arrange on the basil layer.
Sprinkle with freshly ground black pepper to taste. Grate the remaining 4
ounces mozzarella and set aside.
3. Top the sliced cheese with separate layers of alfalfa sprouts, onion,
half the olives, and all the salami.
4. Process the eggs, the remaining 2 scallions, and salt and pepper to taste
in a food processor fitted with a steel blade just until the eggs are
chopped. Spoon on top of the salami layer.
5. Place the turkey julienne over the eggs. Then add the red pepper and
scatter with the 1/2 cup arugula. Layer artichoke hearts on top of the
arugula and cover with the prosciutto julienne.
6. Top with the remaining basil leaves, sprinkle with more pepper, an add
the reserved grated mozzarella. Make a final layer of the asparagus,
arranged in a spoke pattern or the broccoli florets.
7. Make the tuna mayonnaise.
8. Spread a thick layer of the tuna mayonnaise on top of the salad. Garnish
with the remaining olives.
9. Cover with plastic wrap and refrigerate 6 to 24 hours.
10. Use two large salad spoons to get down through all the layers to serve
the salad.
Tuna Mayonnaise
4 egg yolks
3 anchovy fillets, chopped
1 tablespoon capers, drained
3 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1/3 cup chopped fresh Italian parsley
1 cup olive oil
1/2 cup vegetable oil
Salt and freshly ground black pepper, to taste
1 can (6-1/2 ounces) tuna (packed in oil)
1/2 cup sour cream
1. Process the egg yolks, anchovies, capers, lemon juice, mustard, and
parsley in a food processor fitted with a steel blade for 15 seconds. With
the machine running, pour the oils in a thin steady stream through the feed
tube to make a thick mayonnaise. Season with salt and pepper.
2. Flake the tuna and add it with its oil to the mayonnaise. Process until
thoroughly blended.
3. Scrape into a small bowl, fold in the sour cream, and taste and adjust
seasonings. Refrigerate covered until ready to use.
Makes about 3 cups.
