My resilient salad: Difference between revisions

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<b>This recipe was written and sent by Bobby Dekker.</b>
<b>This recipe was written and sent by Sofia Dorfsman.</b>


“According to my dad, this dish started out somewhere in France, during the summer holidays, on a campsite, about 20 something years ago. He had bought meat for the BBQ but didn’t have anything else. My dad was always cooking a lot on campsites, and my little brother and I helped where we could. On this particular campsite was a small shop which only had some cans of beans and a few tomatoes. Pesto being a staple in camp-kitchens, a dish was born. Surprisingly yummy and so much fun for us kids to join in. It’s been a classic ever since.”
“This salad isn’t resilient, in a physical sense— which salad is?* This salad is resilient because my craving for it is everlasting, indestructible, and most persistent. No change in the season can dissuade me otherwise. Maybe it’s because I can never get the abundance of umami out of my mouth. ”


Bobby Dekker
Sofia Dorfsman


== About the salad ==
== About the salad ==
[[File:Sophia-Dorfsman-Resilient-Salad-1.jpg|thumb|Thumbnailed image]|Sofia Dorphman's resilient salad]]
“<i>I first made this salad on October 7, 2019. Then again on November 28, 2019, December 2, 2019, February 26 2020, March 25, 2020, and April 11, 2020. You must understand that this pattern is unlike me. I like to break routine. There might as well be a magnet inside of me that’s always drawn towards change, especially when I’m in the kitchen. I take each meal as an opportunity to try out a new method or combination of ingredients, but my ability to do so is inhibited when the craving for this salad resurfaces. There is comfort in repetition. And comfort is what I crave, maybe even more so than this salad, in the current state of our world.
Every time I make it, I slightly change something. But here's what I did for the version I made and photographed on April 11th to share with you.”


“<i>{…} For me this salad is always a part of camping. I remember it also as the first dish I could make mostly by myself. It felt powerful. Sure it is mostly just mixing beans, but there was so much more to it. First of all you’ll have to find a tree that’s far away from the tent to attract unwanted animals, but not so far that you get out of sight. Here you’ll drain the beans, seeing the different colours of juices mix in the grass. Getting the jerrycan to clean the goo from the beans and simultaneously trying not to get your sandals too wet because it’s already getting a bit chilly. Then of course, the mixing of the beans and tomatoes (probably sliced by my dad). And then the important task of adding the pesto! This was actually often my dad’s job, but after making it for a few years, I would do it myself. Somehow I felt there was such a perfect ratio, I kept tasting and adding little bits, mixing, tasting, adding.
Salads (ones with plentiful leaves) have the inability to be resilient because tender lettuces wilt so quickly once dressed. They will not be good the next day, nor after 2 hours. The leaves of a head of lettuce are some of the most fragile produce, in my eyes. Where I live, lettuces are best in spring/summer. Some hydroponic farmers provide a wonderful year-round bounty. But this is why I have found radicchio so reliable for so long. I find fresh radicchio to be more available throughout the year.</i>”


What made me think of this dish is how easy it is to make where-ever you are. There hasn’t been a holiday where we couldn’t make this dish because we couldn’t find an ingredient.</i>”
== The recipe ==
==== Ingredients ====
1 radicchio
 
25 raw hazelnuts
 
1 teasp of melted coconut oil
 
A pinch of salt
 
1/4 teasp of turmeric
 
1 strip of bacon
 
1 tbsp of olive oil
 
1 teasp of tamari
 
1 teasp of red vinegar
 
1/2 teasp of honey


== About canned food==
1/4 teasp of Worcestershire sauce
[[File:Conserverie-bretonne-xxe-siecle.jpg|thumb|A traditional fish canning facility in the french region of Britanny in the 20th century]]
[[File:Bocaux VSL pr sterilisation.jpg|thumb|Page of the manual accompanying bundles of VSL air tight jars, bought in 1928]]
Canned food has the incredible advantage to efficiently preserve food for years without loosing any major nutrient in the process — from vitamins to carbohydrates and proteins.


Canning was originally invented in 1785 by French Nicolas Appert in the form of glass jars sealed with wax and immersed in boiling water. In 1812, unbreakable tin replaced glass, later followed by steel. After being used to preserve army rations during the two World Wars, canned food gradually became cheap enough for ordinary people to afford it, thus becoming a symbol of the “American Life”.
A squeeze of lemon


Thanks to its magnetic properties<ref>By placing a massive magnet above a waste dump, the steel can effortlessly soar towards the magnet to be collected and recycled.</ref>, steel is the most recycled material in the world: in 2018, 82,5% of steel was recycled in the European Union. Still, the variation between the amount of energy needed to the canning of food (including the production of the steel) and the production of fresh food is difficult to quantify, being so many variables along the food chain. For vegetables, canning might just have the upper hand over the fresh; just as well, the canning of small oily fishes helps avoid using energy which would otherwise power the fridges needed to transport the fresh fish from one point to another — which explain why fresh fish is always more expensive.
A big pinch of salt


The main flaw of processed canned food is the frequent overuse of salt<ref>Salt may commonly be used for conservation, it is however not needed in the canning process.</ref>. But the reason why canned food is regularly overlooked is that, in comparaison to fresh food, it is often believed to have poor flavour, texture, and questionable ingredient traceability. One reason might be that it is akin to pet food, canned and often made out of the waste of the food industry. Nevertheless, canned food can be considered a “culturally resilient” product. In countries like Spain and France, canned mussels, octopus, sardines and lobster are popular forms of “fine canned food.” Still one question remains: does canned food make sense in an age where fresh products can be transported safely throughout the world?
A bit of pepper


== The recipe ==
1/2 teasp of Dijon mustard
==== Ingredients (for 1 adult and 4 children) ====
Several cans of beans (whatever is available, but a bit of variety in color and texture helps)<ref>I like to use chickpeas, kidney beans, black beans and white beans.</ref>


1 can of corn
3 anchovy filets


Some tomatoes (one to four, as you wish)
1/4 cup of blue cheese


1 jar of green pesto (about half a jar)
<i>Or scratch all of that and make your own resilient salad—whatever combination of ingredients you can’t get out of your head, flavors that have stuck with you over time and can bring you back to another time. To a time you wish you were in instead of the one you’re currently in.</i>


==== Process ====
==== Process (in Sofia Dorphsman's style) ====
*Drain all the cans of beans (near a tree), rinse with some water.  
*This salad has multiple warm elements. It is best devoured immediately after being served, so before you begin, expect to be hungry in a matter of 30 minutes or so.
*Cut the tomatoes in cubes.
*Preheat the oven to 350°F (175°C).
*Mix beans, corn and tomatoes in a big bowl.
*Roughly chop up 25 raw hazelnuts and place them in a small bowl.
*Add pesto to taste. Start with a few teaspoons and keep stirring and tasting. Half a jar is usually good for 4 cans of beans.
*Add in 1 teaspoon of melted coconut oil, a pinch of salt, and 1/4 teaspoon of turmeric.
*Serve as a side or for lunch. Tastes good with baguette and BBQ.  
*Stir together well, until the surface of each nut piece is slightly golden yellow from the turmeric and glistening from the oil.
*Spread out the nut mixture on a baking sheet. Place the sheet into the hot oven.
*Let the nuts roast while you put together the rest of the salad. But check on them every 5 minutes or so, to make sure they don’t burn.
*Cut a strip of bacon into narrow slivers. Place into a small pan and fry on low.
*Take a head of radicchio and cut it in half. Chop up one of the halves and place the leaves in a large mixing bowl. R
*eserve the other half for the next iteration of this salad you’ll make another day.
*In a cup, make the dressing. Add 1 tablespoon of olive oil, 1 teaspoon of tamari, 1 teaspoon red wine vinegar, 1/2 teaspoon honey, 1/4 teaspoon Worcestershire sauce, a squeeze of lemon, big pinch of salt, and a couple of turns of a pepper mill.
*Add 1/2 teaspoon of dijon mustard and stir everything together vigorously.  
*Chop up three anchovy filets, so finely that they almost become a paste. Scrape them off the cutting board and into the dressing.
*Crumble 1/4 cup of blue cheese onto the radicchio leaves. Now, get ready to work fast.
*At this point, the bacon should be crisp. Carefully dump the hot grease that surrounds the lardons into the dressing.
*Scoop the bacon bits onto the radicchio leaves.
*Take the hazelnuts out of the oven and transfer them to your bowl of radicchio, as well.
*Pour the warm dressing over the bowl. The nuts will sizzle.
*Mix together to coat the leaves evenly with the dressing. Serve.


== Related images ==  
== Related images ==  
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Conserverie-belle-illoise.jpg|
Canning-factory-congresslibrary.jpg|


</gallery>
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== Notes ==

Latest revision as of 15:13, 28 September 2020

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This recipe was written and sent by Sofia Dorfsman.

“This salad isn’t resilient, in a physical sense— which salad is?* This salad is resilient because my craving for it is everlasting, indestructible, and most persistent. No change in the season can dissuade me otherwise. Maybe it’s because I can never get the abundance of umami out of my mouth. ”

Sofia Dorfsman

About the salad

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Sofia Dorphman's resilient salad

“I first made this salad on October 7, 2019. Then again on November 28, 2019, December 2, 2019, February 26 2020, March 25, 2020, and April 11, 2020. You must understand that this pattern is unlike me. I like to break routine. There might as well be a magnet inside of me that’s always drawn towards change, especially when I’m in the kitchen. I take each meal as an opportunity to try out a new method or combination of ingredients, but my ability to do so is inhibited when the craving for this salad resurfaces. There is comfort in repetition. And comfort is what I crave, maybe even more so than this salad, in the current state of our world. Every time I make it, I slightly change something. But here's what I did for the version I made and photographed on April 11th to share with you.”

Salads (ones with plentiful leaves) have the inability to be resilient because tender lettuces wilt so quickly once dressed. They will not be good the next day, nor after 2 hours. The leaves of a head of lettuce are some of the most fragile produce, in my eyes. Where I live, lettuces are best in spring/summer. Some hydroponic farmers provide a wonderful year-round bounty. But this is why I have found radicchio so reliable for so long. I find fresh radicchio to be more available throughout the year.”

The recipe

Ingredients

1 radicchio

25 raw hazelnuts

1 teasp of melted coconut oil

A pinch of salt

1/4 teasp of turmeric

1 strip of bacon

1 tbsp of olive oil

1 teasp of tamari

1 teasp of red vinegar

1/2 teasp of honey

1/4 teasp of Worcestershire sauce

A squeeze of lemon

A big pinch of salt

A bit of pepper

1/2 teasp of Dijon mustard

3 anchovy filets

1/4 cup of blue cheese

Or scratch all of that and make your own resilient salad—whatever combination of ingredients you can’t get out of your head, flavors that have stuck with you over time and can bring you back to another time. To a time you wish you were in instead of the one you’re currently in.

Process (in Sofia Dorphsman's style)

  • This salad has multiple warm elements. It is best devoured immediately after being served, so before you begin, expect to be hungry in a matter of 30 minutes or so.
  • Preheat the oven to 350°F (175°C).
  • Roughly chop up 25 raw hazelnuts and place them in a small bowl.
  • Add in 1 teaspoon of melted coconut oil, a pinch of salt, and 1/4 teaspoon of turmeric.
  • Stir together well, until the surface of each nut piece is slightly golden yellow from the turmeric and glistening from the oil.
  • Spread out the nut mixture on a baking sheet. Place the sheet into the hot oven.
  • Let the nuts roast while you put together the rest of the salad. But check on them every 5 minutes or so, to make sure they don’t burn.
  • Cut a strip of bacon into narrow slivers. Place into a small pan and fry on low.
  • Take a head of radicchio and cut it in half. Chop up one of the halves and place the leaves in a large mixing bowl. R
  • eserve the other half for the next iteration of this salad you’ll make another day.
  • In a cup, make the dressing. Add 1 tablespoon of olive oil, 1 teaspoon of tamari, 1 teaspoon red wine vinegar, 1/2 teaspoon honey, 1/4 teaspoon Worcestershire sauce, a squeeze of lemon, big pinch of salt, and a couple of turns of a pepper mill.
  • Add 1/2 teaspoon of dijon mustard and stir everything together vigorously.
  • Chop up three anchovy filets, so finely that they almost become a paste. Scrape them off the cutting board and into the dressing.
  • Crumble 1/4 cup of blue cheese onto the radicchio leaves. Now, get ready to work fast.
  • At this point, the bacon should be crisp. Carefully dump the hot grease that surrounds the lardons into the dressing.
  • Scoop the bacon bits onto the radicchio leaves.
  • Take the hazelnuts out of the oven and transfer them to your bowl of radicchio, as well.
  • Pour the warm dressing over the bowl. The nuts will sizzle.
  • Mix together to coat the leaves evenly with the dressing. Serve.

Related images

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