People try to eat healthy, but regular old salads get boring after a while. Amanda Hesser, a longtime New York Times staffer and author of “The Essential New York Times Cookbook,” shows how to shake things up in the salad department by using shaved vegetables.
Recipe: Brussels sprouts salad (on this page) Recipe: Helen Getz's napa cabbage with hot bacon dressing (on this page) Recipe: Butternut squash salad (on this page)
In a large mixing bowl, combine the brussels sprouts, arugula, celery, speck, cranberries, walnuts and cheese. Season with salt and pepper. Pour in the olive oil and add the piment d'espelette. Squeeze on about 1 tablespoon lemon juice. Gently fold the salad together, over and over, until it is fully blended. Taste and adjust seasoning.
4 servings
Note: This recipe is a tribute to Amanda Hesser's grandmother, Helen Getz.
Place the cabbage in a large mixing bowl. Add the bacon to a medium saute pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don't measure) from the pan.
Set the pan over medium-low heat. Add the flour and stir until smooth. Cook for 1 minute. Stir in the vinegar and water and bring to a boil. Season with the salt. Gradually — and slowly! — whisk this mixture into the egg.
Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix. Add more dressing as desired (I like a fair amount). Serve with grilled pork chops, roasted potatoes and beer.
4 to 6 servings
Using a mandoline or a vegetable peeler, slice the butternut squash halves crosswise into thin strips (they should be thin enough to bend into a "u" shape). You will need 6 cups.
Spread the strips on two baking sheets. Sprinkle with the sugar and season generously with salt. Let sit for at least 20 minutes. Heat the oven to 425 degrees.
Sprinkle the squash strips and garlic cloves with the olive oil, just enough to dress the strips. Toss to coat both sides. Bake until the edges begin to curl (some should brown lightly) and the strips are just barely cooked through (a little crunch is good), 8 to 10 minutes. Remove from the oven and let cool.
Gather up the squash strips and arrange on a serving platter. Sprinkle with the vinegar, thyme and pepper. Toss lightly. Taste and adjust seasoning, adding more oil, vinegar and salt as needed.
4 servings
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