Break from decadence
Scrumptious veggie dishes will make you feel better about splurging during holidays Holiday thyme Caesar salad
Red radicchio tastes as delicious as
My spinning instructor says we’re squarely in the eating season; she hounds us to pedal faster. She’s right, of course. From Thanksgiving through New Year’s, temptations abound — from the sharing tables at the office to dinners with visiting friends and relatives. And let’s not talk about my penchant for eating all the richest items at holiday dinners first.
How to counteract the gravy, buttered rolls, rich stuffings, scalloped potatoes, creamed spinach and candied yams? I arm myself with an arsenal of lighter, delicious and beautiful vegetable preparations that shake up the buffet.
Instead of a typical green is in salad, I offer a holiday Caesar made with stunning ruby red radicchio and a homemade dressing spiked with lemongrass and fresh thyme. This gorgeous salad, inspired by Cathy Whims’ version at Nostrana in Portland, Ore., proves worthy of any party. The dressing and other components of the salad can be made several days in advance.
To help eliminate any excuse for not eating salad, I trim, clean and spin-dry a couple of days’ worth of interesting, super-fresh salad greens. Then I put the greens into a plastic container (or zip-close bag) lined with a paper towel. Covered, and refrigerated, the greens will last several days. Sturdy salad greens, such as romaine, frisee and radicchio will keep nicely even longer.
Homemade croutons will make any salad a standout. For a Caesar salad, I use a cheesy bread, such as the three cheese semolina from La Brea Bakery. Cut into evenly sized cubes and tossed with a little olive oil, the bread crisps in about 10 minutes. Pack the croutons into a container when completely cool, and they’ll off with a homemade dressing spiked with lemongrass and fresh thyme. keep several days.
For the dressing, I employ the microwave to lightly cook the eggs destined to thicken and enrich the Caesar dressing. The blender makes quick work of this creamy classic. Adding just a dash of pureed lemongrass transforms the dressing into holiday fare. I label and date the bottle of dressing to use it within several days.
I think the best salad combination is room-temperature dressing and chilled, crisp greens. Just before serving, place the bottle of dressing in a large mug full of hot water and let it stand until the solidified oils liquefy and the flavors peak. To properly dress a salad, measure out 1 tablespoon of dressing for every 2 loosely packed cups of torn, cleaned salad greens. Use a little bit extra for a more indulgently dressed salad, but refrain from adding too much, or the salad can get unpleasantly soggy. Always serve the salad within a few minutes of dressing it; a chilled salad bowl will buy you a little more time.
Bring on the eating season. We are ready. Prep:
Dinner at Home
Cook: 15 minutes 3to4 cups (about 8 ounces total) 1-inch cubes of hearty bread 1. Remove Makes: 8 servings 2. Heat oven to 400 degrees. Place bread cubes on a large baking sheet. Add olive oil; toss to coat. Bake, stirring often, until croutons are nicely golden on all sides, 12 to 15 minutes. Cool completely; store in a covered container at room temperature for up to several days.
3. To serve, Nutrition information per serving: 224 calories, 14 g fat, 3 g saturated fat, 28 mg cholesterol, 21 g carbohydrates, 8 g sugar, 7 g protein, 174 mg sodium, 2 g fiber
Caesar dressing with lemongrass and thyme 1. Use 2. Coddle 2 large eggs in the microwave: Break eggs into a small bowl leaving the yolks whole. Microwave on medium power (50 percent), 30 to 40 seconds. Watch closely to prevent eggs from overcooking; the white should be barely opaque and the yolk still runny.
3. Add 4. Transfer to a jar with a tight-fitting lid. Add teaspoon lemon zest and ¼ teaspoon fresh or dried thyme leaves. Close the jar and shake well. Store in the refrigerator up to several days. Use at room temperature. Makes: about 1 cup