It's August, people don't even want to think about turning on their stoves or ovens, except me.
Close your eyes and picture it...well open them and read this, then close them and picture it.
It's a beautiful and somewhat cool summer evening, the children are at a soccer game scouting an upcoming opponent. Your spouse isn't home, you're home alone for a couple of hours and you don't have to cook dinner.
What do you do? Watch a movie, read a book, take a walk or a run? Want to know what I did?
I created the most labor intensive and best tasting salad I have ever made in my life. Yes, I am Katherine and I have a problem. One taste of this salad and you won't care what kind of problem you have.
But let's just overlook my OCD and check out this salad that serves two.
Boyd's Creek Salad -
First, let's make some spicy and sweet walnuts as a salad topping. Pecans would be excellent prepared this way too.
Spicy and Sweet Walnuts
1 cup of walnuts
3 tablespoons of Lea & Perrins
3 teaspoon hot sauce
3 teaspoon hot sauce
Emeril's Essence or Creole Seasoning
Toss the walnuts in the Lea & Perrins and the hot sauce.
Spread the walnuts out in a single layer on a baking sheet sprayed with non-stick cooking spray. Sprinkle with Essence or Creole seasoning. Bake at 350 degrees for about 10 to 12 minutes.
Set the walnuts aside to cool slightly.
In a medium sized pot, add 1/2 cup of sugar.
Add just enough water to wet the sugar. Don't stir.
Bring the sugar and water to a rolling boil over high heat for 3 minutes. Remove pot from heat and add walnuts. Stir with a wooden spoon until the sugar turns white and crystallizes.
Spread walnuts on a parchment paper lined pan to cool.
Wash, drain and tear 2 cups of romaine lettuce. Peel, core and thinly slice one Gala apple. Soak the apple slices in freshly squeezed lemon juice and set aside.
Spring Onion Vinaigrette -
1/4 cup of rice wine vinegar
1/2 cup of canola oil
2 tablespoons of clover leaf honey
4 spring onions or scallions, green tops only, blanched
Salt and black pepper to taste
Place all of the ingredients in a blender to emulsify and you have a dreamy, velvety and tasty vinaigrette.
Now let's assemble our masterpiece!
Place the lettuce, apple slices, some shredded sharp cheddar cheese (goat or feta cheese would be really good and for you bleu cheese lovers, I bet that would work too) and the pecans in a chilled bowl. Pour the vinaigrette over the top and toss.
This is a salad that is meant to be enjoyed slowly. Then I thought, who is Boyd and why is a creek and a highway and now a salad named after him or her?