My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, March 29, 2011

Hal's Salad

This is the perfect salad to serve with Papa's Pasta E. Fagioli. This is from an old Southern Living Party Cookbook, out of print, but you might try I have seen a few on there.

I have no idea who Hal is, but his salad is wonderful and perfect for winter because it does not involve any cardboard tomatoes. You can add a few cherry or grape tomatoes if they look nice.

Hal's Salad
Servings 4-6
print recipe

Mixed salad greens (enough for 4-6 servings)
1 (6 ounce jar marinated artichoke hearts, undrained)
1 (2-ounce can anchovy filets, undrained)
1/2 cup halved or sliced small stuffed olives
1/2 cup of red or white wine vinegar

Tear greens into bite size pieces. Cut artichoke hearts into three or four pieces. Combine with greens and other ingredients in large salad bowl; toss well. Great to serve with any pasta dish.

Now lets solve the problem of the family and friends that think they hate anchovies and maybe even olives. Drain the artichoke heart marinate into a blender or food proccessor along with the undrained anchovies and olives, if they hate olives also, add the wine vinegar and pulse until you can not tell what is in it. They will think it's the best dressing they ever had. Trust me I do it all the time.

1 comment:

  1. Guess what the guys are getting with their meatloaf and potatoes ;)


Note: Only a member of this blog may post a comment.