Food Schmooze: Patricia Wells, Salad As A Meal

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Recipes from 
Salad as a Meal: Healthy Main-Dish Salads for Every Season

by Patricia Wells

Bar de la Croix Rouge Assiette Saint-Germain

4 SERVINGS

4 thin slices Multigrain Sourdough Bread, toasted

1 tablespoon salted butter

1 tablespoon Homemade Mayonnaise

24 ultra- thin slices rare roast beef

2 handfuls of soft salad greens

Creamy Lemon- Mustard Dressing (see below)

4 ripe red tomatoes, cored and sliced crosswise

16 Cornichons, cut into thin slices, for garnish

Imported French mustard, for garnish

1. Spread the warm toast with the butter and mayonnaise. Top with the slices of beef. Cut each slice of toast crosswise into 6 slices. Arrange on each of 4 large dinner plates.

2. In a large bowl, combine the greens and the dressing, coating with just enough dressing to coat the greens lightly and evenly. Arrange the salad alongside the tartines. Arrange the tomatoes alongside, and drizzle with a bit of dressing. Garnish with the cornichons and serve with a jar of imported French mustard.

WINE SUGGESTION: We usually drink a fruity Beaujolais- Villages Morgon with these tartines; we love the offering from Jean Cabot, a thirst- quenching wine with a touch of smoke and fine minerality.

Creamy Lemon-Mustard Dressing

Sometimes a dish needs a touch of mustard to wake it up, and this is when I call on a creamy dressing with a nice hit of mustardy punch.

1¼ CUPS

EQUIPMENT: A SMALL JAR WITH A LID.

Grated zest of 1 lemon, preferably organic

2 tablespoons freshly squeezed lemon juice

½ teaspoon fine sea salt

1 cup light cream

1 tablespoon imported French mustard

In the jar, combine the zest, lemon juice, and salt. Cover with the lid and shake to dissolve the salt. Add the cream and mustard. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 1 week. Shake to blend again before using.)

Chicken and Soba Noodles with Ginger- Peanut Sauce

4 SERVINGS

EQUIPMENT: A 5- QUART PASTA POT FITTED WITH A COLANDER.

6 tablespoons tamari or other Japa nese soy sauce

2 tablespoons best- quality sesame oil (such as Leblanc)

1 tablespoon unsweetened smooth peanut butter, preferably organic

4 tablespoons Japa nese rice vinegar or Chinese black rice vinegar

1 tablespoon grated fresh ginger

2 plump, moist garlic cloves, peeled, halved, green germ removed, and minced

3 tablespoons coarse sea salt

10 ounces soba noodles

2 cups shredded cooked chicken

5 scallions, both green and white parts, trimmed, peeled, and very thinly sliced

¼ cup toasted sesame seeds

¼ cup chopped salted peanuts

¼ cup fresh cilantro leaves

1. In a large, shallow bowl, whisk together the tamari, sesame oil, peanut butter, vinegar, 2 tablespoons of water, the ginger, and the garlic.

2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the noodles, stirring to prevent the pasta from sticking. Cook until tender, about 5 minutes. Drain thoroughly in a colander and run hot water over the colander full of noodles until the water runs clear. (This is important, for if the noodles are not properly washed, they will be starchy and sticky.) Drain thoroughly again.

3. Add the noodles directly to the bowl containing the sauce. Toss to coat the noodles evenly and thoroughly. Add the chicken and scallions, and toss again. Garnish with the sesame seeds, peanuts, and cilantro.

WINE SUGGESTION: A good chilled sake is perfect with this Asian salad.