USVI-On-Line

mrsb wrote:The broccoli is raw. I really don't measure anything. I had a big mixing bowl-maybe about 6-8 cups of broccoli, 1/2 large red onion, 1/2 box white raisins and about 8 pieces of thick slices bacon. The dressing should be sweet to the taste, like poppyseed dressing. For this much broccoli I make twice the dressing to really cover the broccoli.

Mmmmm, bacon! More bacon!

Cheers, RickG

I live in a rural county and pass about 5 farms on my way home. So, fresh corn, tomoatoes and onions are always in my kitchen! I have come up with a really easy salad that is very eye-appealing and everyone loves it:

Cut raw corn off the cob (yes, raw)
Diced fresh tomatoes (if you have several colors: yellow, green, and red it's even better)
Diced sweet onions

Toss those three things with your favorite vinaigrette and simply put on top of a mix of fresh greens (any leafy lettuce will do) and raw spinach.

Simple, pretty, different and everyone seems to love it. And it goes well with crab (in my original recipe, I top it with fresh crab, but in light of your non-crabby guests, I'd leave that off and top with bacon instead).

Another good compliment to crabs is a fruit salad made in a watermelon basket. Cut the melon into a basket, ball the watermelon with a fruit baller, along with other melons, blueberries, pitted cherries, seedless grapes, cubed apples, raisins, or whatever is fresh and on sale. It's very easy, looks impressive, and cools the palate between crabs. Just don't try to pick the melon up by the handle. I also put a bowl under the watermelon and cut a couple of holes in the bottom to let the excess liquid drain out.

Maryanne wrote:I have that recipe for the charred corn salad! Where did we get it? I printed it from somewhere. I was thinking of making it for a party this weekend...

Haha not sure where I got it, actually. But isn't it so tasty?! I'm making it tomorrow for a picnic in Central Park. Mmmmmmm.

canucknyc wrote:

Maryanne wrote:I have that recipe for the charred corn salad! Where did we get it? I printed it from somewhere. I was thinking of making it for a party this weekend...

Haha not sure where I got it, actually. But isn't it so tasty?! I'm making it tomorrow for a picnic in Central Park. Mmmmmmm.

canucknyc - I'm making this salad tonight for us. It sounds delicious. Do you prepare it ahead and chill or serve at room temp? Thanks.

pjayer wrote:canucknyc - I'm making this salad tonight for us. It sounds delicious. Do you prepare it ahead and chill or serve at room temp? Thanks.

We eat it once it's all assembled - no need to let it sit. The actual recipe says to "serve cold or at room temperature". Hope you like it!

canucknyc wrote:

pjayer wrote:canucknyc - I'm making this salad tonight for us. It sounds delicious. Do you prepare it ahead and chill or serve at room temp? Thanks.

We eat it once it's all assembled - no need to let it sit. The actual recipe says to "serve cold or at room temperature". Hope you like it!

It was really good. Most of what went into it was bought today from the farmer's market. Will definitely make this again. Thanks!

Bacon

Rick, We've been making a variation of the brocoli/bacon salad for years. Got the original version,[to us], from the Redskins Cookbook called "Cooking with the Skins",circa 1987, submitted by Jess Atkinson. He also gave no,[few] measured amounts, but the recipe was:

BROCCOLI SALAD

chopped broccoli
red onion
water chestnuts,sliced
chedder cheese,grated
crisp crumbled bacon
1/2 cup mayonnaise
2 tsp vinegar
2 Tbs sugar

Mix broccoli, chestnuts and onion. Just before serving, mix cheese and bacon. Combine mayonnaise, vinegar and sugar. Pour over salad.

Me? I'm with Rick G on this one. Lots of bacon. If you don't like it, pick it out.

Hey, Rick, did you catch my blurb last month about asking Tom Principato about Billy B's barn parties?