My Luxurious Lettuce Salad is deceptively simple but relies on the absolute best ingredients for it to be a success. That is, fresh butter lettuce_I like the living lettuce or farmers market lettuce_fleur de sel (coarse sea salt from Brittany) and your favorite first-press extra-virgin olive oil.
Parsnips look like pale carrots, beige in color, with a wider bottom near the root. They have a wonderful nutty sweetness. Look for smooth, hard parsnips with no sprouting. You could also use all carrots, or mix in potatoes or other root vegetables instead.
The dough is a basic mix of flour, sugar, salt and leavener combined with your choice of beer, topped with buttery onions, garlic and more butter. The result has a very moist and tender crumb.
In the 80’s, low-fat became the “healthy” battle cry, and angel food cake came into vogue, with no fat weighing it down, but plenty of white processed sugar fluffing it up. In fact, fat-free-but-sugary baked treats were practically a diet fad unto themselves for well over a decade. Of course, modern science (and let’s just say it: common sense) tells us that we could all benefit from cutting down on processed sugar.
The pancetta makes its appearance as a supporting player, not the star of the show. If you’d like, you can swap in bacon instead. (Both meats are cured pork from the belly. The difference? Bacon is smoked. Pancetta is not.) And you’re welcome to leave out the pork altogether.
I like my granola crisp but not crunchy and I have found that if you add a little granulated white sugar to the oats as they toast, it helps to crisp the mixture. Generally, all the sweeteners are melted with the oil because that is the easiest way to coat the oats and nuts. The added granulated sugar is not melted and therefore adds a rougher crisp texture as it cooks into the mixture.
We live in a world of shrinking attention spans, immediate gratification and moving quickly from one activity to the next, margin-less and rushed. Preparing our own food requires slowdown. Even a quick meal takes 30 minutes of our time.
Consisting of just six ingredients, this recipe is a snap to make — and the balance of sweet and sour is up to you. My sourpuss family isn’t a fan of sugar in savory dishes, so I added just a single tablespoon of brown sugar to the cabbage. But if the dish then strikes you as too tart, by all means add a second tablespoon or even a tad more.
Now, in a world that favors high-protein egg whites for breakfast, or if there is a piece of toast to be had, it’s covered in smashed avocado and tomato slices instead of rich red jam, I wondered if it was even worth the hassle to create a healthier version of my Grandma’s recipe. Turns out, it was.