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What salad goes with stew, polenta and mustard greens?

l
lefrench Feb 23, 2010 12:50 PM

I'm planning to serve this amazing hearty elk stew recipe which goes great over polenta with sauteed mustard greens on the side. What else should I serve with it? What kind of salad wouldn't feel redundant with the mustard greens? I need to fill out this menu a bit.

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  1. d
    dct RE: lefrench Feb 23, 2010 12:52 PM

    How about a citrus salad?

    4 Replies
    1. re: dct
      l
      lefrench RE: dct Feb 23, 2010 02:42 PM

      onion, garlic, chipotle chiles in adobo,maple syrup,lime juice,elk, salt & pepper, brewed coffee, homemade beef stock

      1. re: dct
        l
        lefrench RE: dct Feb 23, 2010 02:43 PM

        great idea thanks!

        1. re: dct
          Phurstluv RE: dct Feb 23, 2010 02:44 PM

          I like a blood orange salad with radicchio, butter lettuce, hazelnuts & shaved parmigianno.

          1. re: Phurstluv
            lynnlato RE: Phurstluv Feb 23, 2010 04:21 PM

            Very nice. And it would present beautifully.

        2. goodhealthgourmet RE: lefrench Feb 23, 2010 01:11 PM

          what are the other ingredients (seasonings, liquid, vegetables, etc) in the stew?

          2 Replies
          1. re: goodhealthgourmet
            l
            lefrench RE: goodhealthgourmet Feb 23, 2010 02:42 PM

            onion, garlic, chipotle chiles in adobo,maple syrup,lime juice,elk, salt & pepper, brewed coffee, homemade beef stock

            1. re: lefrench
              goodhealthgourmet RE: lefrench Feb 23, 2010 03:07 PM

              well now you've gotten a bunch of great ideas!

              the astringency of the blood orange, cranberry or pomegranate that have been suggested would all be perfect for cutting the richness of the stew. i like the idea of a vinaigrette with pomegranate molasses, mustard and champagne vinegar...perhaps blood orange segments and dried cranberries or dried apricots (or both!) in the salad. toasted pistachios would add a hint of sweetness to balance the tartness.

              whatever you decide, the meal sounds wonderful!

          2. bushwickgirl RE: lefrench Feb 23, 2010 01:19 PM

            Yes, I 'm thinking some type of fall/winter fruits, apples, pears, persimmons, red grapes, even poached dried figs or apricots, dried cranberries or pomegranite arils, which seem to be very popular in salads these days; maybe a nut of some type, walnuts or pecans, on a bed of romaine and endive. You don't really need to repeat the greens; just use a bed of greens for plating the salad. A heartier fruit salad, with a bit of bitter from the endive, tang from the mustard in the vinaigrette and some crunch from the nuts, will give you a nice contrast to the rich elk and polenta. The dressing could be a vinaigrette with a slightly sweet edge and a hint of Dijon mustard, maybe use a cranberry or pomegranite vinegar or champagne vinegar with a touch of honey and orange.

            1 Reply
            1. re: bushwickgirl
              l
              lefrench RE: bushwickgirl Feb 23, 2010 02:43 PM

              Yum, now I'm getting inspired. Like the cranberry salad idea too.

            2. Uncle Bob RE: lefrench Feb 23, 2010 02:33 PM

              A Cranberry Salad...Load it up with Walnuts!

              Fun!

              1. m
                Mellicita RE: lefrench Feb 26, 2010 11:53 AM

                Here is a delicious winter fruit salad recipe:
                http://smittenkitchen.com/2008/11/win...

                1. Father Kitchen RE: lefrench Feb 27, 2010 04:10 PM

                  Lot's to drool over. I'm fond of blood oranges and thinly sliced finocchio (fennel). But I should add that I think a simple salad of tossed greens, including arugula and radicchio, dressed in the classic Italian manner at the table with a generous amount of oil, a judicious bit of salt, and a stingy splash of a really good vinegar might be all your elegantly simple meal needs. And be sure to add a good bread.

                  1. chef chicklet RE: lefrench Feb 27, 2010 08:11 PM

                    You have many fine suggestions, I agree something with citrus either in the dressing or with segments of the fruit, would be perfect and pretty.

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