Salads Archives - The FrangloSaxon Cooks

Vietnamese Cucumber Salad

March 2, 2019 by Carine Clary 4 Comments

A Vietnamese style cucumber salad that looks elegant and tastes really good. For some reason I’ve found that the dressing tastes better after it’s had a chance to set a spell, so if you have the time you should make it a day ahead or at least a couple of hours ahead but don’t add it to the cucs till you are ready to serve.

One of the ingredients called for is “fish sauce.” There are dozens of fish sauce makers and its pedigree goes back to the Romans who called it “liquamen” and put it on everything.

Generally speaking it’s fermented essence of anchovy or other small fish like sardines and you can use it in a pinch for non Asian recipes calling for anchovies. Everyone has their favorite – mine is Red Boat. When I started looking into different fish sauces I came across endorsements for other brands along the lines of, “smells like gym socks but once it’s in the finished sauce it tastes fine,” or “smells like Dad’s pits after he’s mowed the lawn but it’s ok in the final product.” Really? Gym socks and armpits? For your first course? Don’t think so… Look, we all know that these types of things may taste too intense if you’re sampling them out of the bottle but they should still taste good. I took a chance on Red Boat and when I got it home I poured some out into the palm of my hand and yessiree Bob, it tasted delicious straight up.

The company was started by an American, Cuong Pham, a former tech executive, and it has only two ingredients, black anchovies and salt. This is fermented for a year and then strained, bottled, and delivered for your dining pleasure. I even cheated and used it in my Ragu Bolognese when I ran out of anchovies, and it worked well. And how corporate of Mr. Pham to have given us a multi tasking version of fish sauce. You can feel that vibe (but in a good way)!

Finally, if you’re addicted to take out spring rolls this doubles as a first rate dipping sauce. You can can make some up and keep a bottle in the fridge in case they forget to pack it when you pick up your food.

Vietnamese Cucumber Salad

Author: Carine Clary

Recipe type: Salad Dressing

Cuisine: Vietnamese

Ingredients

2 cucumbers
small red onion or shallot, sliced very thin
1 tsp. chili garlic sauce
3 tablespoons rice vinegar
2 tablespoons lime juice
2½ teaspoons sugar
2 tablespoons fish sauce
Optional cilantro or mint to taste
Optional grated ginger to taste.

Instructions

Peel and slice the cucumbers lengthwise. Run a spoon down the center to remove seeds.
Slice cucumbers about ⅓ of an inch thick.
Slice onion very thin and add to cucumbers.
Whisk remaining ingredients in a bowl and dress just before serving.

Red Bean Salad

September 19, 2018 by Carine Clary Leave a Comment

It’s still hot, you don’t want to cook, you probably don’t even want to read – especially not about cooking so we’ll make it short here. In three words: Red Bean Salad.

Three bean salad was all the rage back in the fifties. It powered through the decades and even now shows up at pot lucks and church suppers. And why? Because it’s good and easy. Open cans, throw in some seasonings and oil and you’re good to go. And it also keeps in the fridge for more healthy than Doritos late nite snacking.

This is the Louisiana One Bean Salad version using Louisiana’s favorite bean. I specify cans here but you can cook your own beans and the best way to do that in hot weather is to pre-soak them and then do a quick boil or even quicker prep in a pressure cooker. And don’t forget to add a tablespoon of oil to the water as it will keep the foam created by the beans to a minimum. If you go the canned route you’ll probably use Bush’s or Blue Runner. If so, drain them because you’ll be making the dressing and you don’t want it to be diluted or cloudy.

As you can see from the photo above I went the dried bean route and even used Rancho Gordo’s red bean for a change. It’s a smaller less creamy version of the classic Camellia Red Bean (as featured below). They’re both good so try them both!

For the seasonings I like to keep it simple but the thyme is a classic Louisiana herb and adding it fresh really puts the flavor over the top. The dressing has lemon juice instead of vinegar but if lemons are in short supply use whatcha got! If it’s white vinegar go for it.

C’est fini! Et la salade est servi.

Red Bean Salad

Author: Carine Clary

Cuisine: Creole

Ingredients

For the salad:
3 15 oz. cans of red beans*
1 tsp. celery salt**
1 shallot, finely minced
¼ cup celery, diced
¼ cup bell pepper (any color), diced
1 tablespoon thyme leaves (or one tsp. dried thyme)
½ cup parsley, finely chopped
½ cup chives (or green onions), sliced thinly
For the dressing:
⅓ cup oil (olive oil if possible)
¼ cup lemon juice, scant

Instructions

Mix all dry ingredients making sure that the thyme leaves are stripped from the branch before mixing.
Whisk together the oil and lemon juice (or white vinegar) and season to taste with salt and pepper.
If possible it's nice to make a couple of hours before serving to let the flavors marry.

Notes

* Or equivalent amount of dried red kidney beans cooked according to package instructions.
**I usually use Cambridgeshire Seasoning from Savory Spice.

Savory Fruit Salad

August 15, 2017 by Carine Clary Leave a Comment

This is a quick summer posting for a quick to make and refreshing to eat savory fruit salad.

You need only buy the ingredients, chop small, and mix quick. Season to taste and chill for a nano second and you’re done. Keeps nicely in the fridge for a couple of days which is nice.

As you can see from what’s laid out below I give pride of place to watermelon. The savory comes in with the onion, red bell pepper and parsley garnish and the other ingredients are peach and mango. A quick squirt with lemon or lime juice and it’s ready to serve.

Once it’s chopped and tossed sprinkle with a little mild chili powder like they do in Mexico and you’re ready to eat.

OR…..you can serve it straight up like these ladies are doing. Bet it tasted cool and refreshing in that Arkansas heat.

Cooled down in a spring fed creek or fresh out of the fridge it’s always good so dig in!

Savory Fruit Salad

Author: Carine Clary

Cuisine: Southern

Ingredients

Watermelon
Red Bell Pepper
Mango
Peach
Parsley
Lime (or lemon)
Chili powder

Instructions

Peel all, dice finely, and dress with lime or lemon juice.
Sprinkle a little chili powder over it, chill & serve.

German Potato Salad

December 18, 2015 by Carine Clary 1 Comment

If you’re searching for a buffet worthy side dish that can sit out for hours, try my recipe for German Potato Salad. It doesn’t replace the classic mayonnaise based southern version but the flavor profile is altered dramatically when the potatoes, onions, and pickles are covered with a warm, mustard flavored dressing.

And because it’s warm it pairs well with things like veal cutlets or roast pork loin. And if you do decide to use it for a summer picnic you don’t have to worry about keeping the eggs or mayo cold.

It’s a simple prep. You boil the potatoes in the chicken broth, vinegar and sugar and when they’re done spoon out most of them. Leave about a half cup of the potato chunks and mash into the remaining broth adding the mustard and seasonings. When that has boiled down and is a little thicker add the butter.

While it’s boiling you should be chopping and snipping onions, pickles and chives. Dump them in the bowl as pictured below:

Once that is done, so is your salad. Stir in the dressing and it’s ready to serve immediately or four hours from now. Your choice.

5.0 from 1 reviews

German Potato Salad

Author: Carine Clary

Cuisine: German

Ingredients

2 lbs. Yukon Gold potatoes, cut into large chunks
2 cups chicken broth
1 tsp. sugar (or honey)
2 tsps. white vinegar
1 tablespoon Dijon mustard
¼ cup butter
¼ cup finely diced shallots
⅓ cup minced pickles
3 tablespoons chives
Salt & Pepper to taste

Instructions

Mix the chicken broth, sugar, vinegar and salt (to taste) in a pot with the chopped potato and boil until the potatoes are soft enough to be pierced by a fork.
When the potatoes are done to your liking remove them to a bowl and continue to boil the broth until it is reduced by half and is somewhat thickened. It should be about ½ cup more or less.
Whisk in the butter and mustard till well combined.
Take about ⅓ cup of the boiled potatoes and put them into the reduced sauce. Mash well with a fork or potato masher until you have a chunky sauce. If it seems too thick to dress the salad, add a little water.
To the remaining boiled potatoes add the minced pickle, onion, and chive. Fold in the sauce and serve warm or at room temperature.

Notes

One alternative is to use waxy fingerling potatoes and slice into half inch thick rings.
It's traditional to use the small pickles called cornichons but any kind is fine.
You can substitute a small red onion for the shallot.
You can substitute parsley (curly or flat) for the chives.
A teaspoon of dill weed or dill seed is also a tasty option.