456232 Thu Nov 01 08:59:19 -0700 2007 5 31 Home Cooking 0 3085898 November 2007 Cookbook of the Month: The Silver Palate Cookbook by Julee Rosso & Sheila Lukins. Please post your full-length reviews of salad recipes here. Please mention the name of the recipe you are reviewing as well as any modifications you made to the recipe. A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed. Thanks for participating! Thu Nov 01 08:59:19 -0700 2007 11407 JoanN 1 3091106 I made the Cracked Wheat Salad to go with the Chicken Marbella tonight. It seemed more like a pilaf than a salad, really, except that it was room temp. It's quite simple, just cooked & cooled bulgar with chopped pecans, currants (mine were too chewy -- soft would be better), parsley, olive oil, and orange zest. It was the last that really defined this dish. Grated on a microplane, it thoroughly infused the dish. Given their usual heavy hand with butter and oil, the amount of olive oil in this dish was tiny -- 1 tbsp for 4 cups of cooked bulgur. And there's no other liquid ingredient called for. I was tempted to juice the orange that I zested and add it, and possibly bump up the olive oil too. Doing either of those would make it more salad-like. I think if I were going to serve this as a salad on a bed of lettuce, I would add more oil and the juice. But using it as a grain to go with the Chicken Marbella, it was fine as it was. Fri Nov 02 21:03:01 -0700 2007 3085898 19542 Karen_Schaffer 1 3091555 Garlic and Anchovy Dressing (p. 211). I didn't serve this over the arugala salad (my husband's stomach can't deal with arugula), served it over romaine instead. It was outstanding. Sat Nov 03 07:30:28 -0700 2007 3085898 56762 LulusMom 2 3091675 You beat me to this recipe - that page is really splattered in my book! Sat Nov 03 08:32:15 -0700 2007 3091555 12828 ElizabethS 3 3091961 I can really see why. I put it together in my mini-prep in no time, and it was so good. I'll definitely come back to it. Sat Nov 03 11:12:24 -0700 2007 3091675 56762 LulusMom 1 3138682 Tarragon Chicken Salad, page 205 I modified this recipe, but these chicas cook chicken for a salad in my favorite way: Bake it in milk or cream (here they use creme fraiche spread atop the chicken). Ever since I discovered this way of cooking chicken for salads, I enjoy the flavor of the chicken, and the texture, much more. The chicken tastes creamy and stays wonderfully moist. They bake it here covered in creme fraiche for 20 to 25 minutes at 350, but I do mine in a baking dish covered about halfway with milk or cream and increase the cooking time, flipping the breasts halfway. In the summer, someone on CH suggested the milk/cream idea from the SP New Basics. For the salad, I used their homemade mayo (excellent, p 339) instead of Hellman's, and fresh tarragon instead of dried. I guess I actually deviated quite a bit from their recipe :) since I also added some shallots and a few Tbsp of vinegar... but it's the idea that counts, right?! I like their mayo and I adore this method for cooking chicken. Everyone always comments on how moist and delicious it tastes. Mon Nov 19 10:01:20 -0800 2007 3085898 56490 foxy fairy