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A "Whole-Meal" Salad Lee Bailey's Cooking for Friends Yield: Serves 8, generously 2 cups cooked white beans, drained (see instructions below) 2 cups cooked small elbow macaroni 1 cup drained green peas (small frozen peas will work or French canned petits pois) ½ to ¾ cup medium-chopped red onion ¼ cup thinly sliced dill pickle or cornichon 1 4-oz. jar chopped pimientos, drained 1½ cups coarsely chopped cooked pork sausage 1 tsp. salt ½ tsp. black pepper 1 tsp. sugar 3 Tbsp. red wine vinegar 6 Tbsp. olive oil ¼ cup prepared mayonnaise 2 tsp. catsup Toss together the beans, pasta, peas, red onion, pickle, pimientos, and sausage. In a small bowl, combine the salt, pepper, sugar, and vinegar. Mix well with a fork. Whip in olive oil, mayonnaise, and catsup. Pour over salad and toss to coat all ingredients. Serve with garnishes. Garnishes: sliced or shredded beets tossed with shredded carrots and a little oil and vinegar, hard-cooked eggs, sliced cucumbers, avocado, sweet bell peppers. To prepare beans: Soak a package of dried white beans overnight. Drain, wash and cover with about 2 inches of chicken stock (boullion cubes will do). Add a bay leaf or two and simmer, skimming, until tender, up to 1½ hours. Allow to cool in the liquid. When cool, cover and refrigerate. Note: This recipe was written in the context of the supplies available on St. Barths in the Caribbean. A nice thought. |
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