Nom Nom Paleo: Food for Humans (30 page)
Read Nom Nom Paleo: Food for Humans Online
Authors: Michelle Tam,Henry Fong
Tags: #Cookbooks; Food & Wine, #Cooking by Ingredient, #Natural Foods, #Special Diet, #Allergies, #Gluten Free, #Paleo, #Food Allergies, #Gluten-Free, #Healthy
Make this Chicken Salad portable: wrap it in butter lettuce leaves!
SALADE LYONNAISE
For years, whenever we visited our favorite French bistro, I would always begin my meal with the same salad: wilted frisée with a soft-cooked egg and a generous sprinkle of smoky lardons. These days, I favor this homestyle variation, featuring peppery arugula and a drizzle of warm bacon dressing. Pop the yolk, and let all the components meld together for a rich, saucy salad.
| Makes 2 servings | 4 slices bacon , cross-cut into ¼-inch pieces |
| Hands-on time: 30 minutes | 2 Poached Eggs |
| Total time: 30 minutes | 2 tablespoons balsamic vinegar |
| 4 cups baby arugula | |
| Kosher salt | |
| Freshly ground black pepper |
DO THIS:
- A
rrange the bacon pieces in a single layer in a large cast-iron skillet, and slowly render the bacon over medium heat until crunchy, about
15
to
20
minutes. (Want more details? See
here
.) - I
n the meantime, if you don’t already have poached eggs on hand, prepare them according to the instructions
here
. - T
ransfer the bacon to a paper towel–lined plate. Once the remaining bacon fat has cooled slightly, carefully pour it into a small heat-resistant bowl or measuring cup. Add the balsamic vinegar to the bacon drippings, and stir briskly to mix. - P
ut the arugula in a salad bowl, and add as much of the warm bacon dressing as desired. Toss the salad by hand to evenly distribute the dressing, and season with salt and pepper to taste. Divide the greens among plates or large bowls. Top each portion with a poached egg and a shower of crispy lardons, and serve immediately.
N
ot a fan of bitter salad greens? Substitute fresh baby spinach for the arugula!
CLASSIC COLESLAW
Close your eyes and picture a cup of coleslaw. You’re probably conjuring up a mental image of limp strands of cabbage drowning in bland, watery dressing, right? Sadly, modern coleslaw is often nothing more than a soggy mess, having lost much of the distinctiveness of its Dutch-American roots. (The name “coleslaw” is derived from the Dutch
koolsalade
or
koolsla
, meaning “cabbage salad”—though in its original eighteenth-century form, this tangy dish was dressed with hot melted butter and vinegar.)
Well, I’ve got a recipe that’ll rehabilitate the reputation of this picnic staple for you. Once you get a taste of this Paleo coleslaw, you’ll never look at this salad the same way again.
| Makes 6 servings | ¼ cup Paleo Mayonnaise |
| Hands-on time: 20 minutes | 2 tablespoons full-fat coconut milk |
| Total time: 1 ½ hours | 2 tablespoons fresh lemon juice |
| 1 tablespoon honey | |
| Kosher salt | |
| ½ head small red cabbage , finely chopped or shredded | |
| ½ head small Savoy cabbage , finely chopped or shredded | |
| 1 large carrot , shredded with a julienne peeler | |
| Freshly ground black pepper | |
| 2 tablespoons sesame seeds , toasted |
DO THIS:
- M
ake the dressing by vigorously stirring together the mayonnaise, coconut milk, lemon juice, honey, and ¼ teaspoon kosher salt in a small bowl. You’ll end up with ½ cup of coleslaw dressing that can be refrigerated for up to
3
days in a covered container. - T
oss the cabbage in a colander with
1
teaspoon of salt, and wait for an hour. The salt will draw the moisture out of the cabbage, softening it and preventing the liquid from waterlogging your dressed salad. Rinse the salt from the cabbage and pat it dry with a towel. - M
ix together the cabbage and julienned carrot in a large bowl, and season with salt and pepper to taste. Toss the coleslaw with the dressing, and sprinkle with toasted sesame seeds before serving.
C
lassic coleslaw is terrific, but doesn't Italian coleslaw sound even better? Add thin strips of prosciutto and red bell peppers to make Insalata Capricciosa!
