MONDAY

La Gratin de Macaroni Benoît Guichard   |  Baby Spinach & Iceberg Salad with Creamy Chive Dressing

 

I adore chopped salads.  When a chopped salad arrives on a plate & is set before me I feel somewhat indulged…after all, someone has done all of the work for me {chopping & tossing}, I don’t even need a knife.  All that is required of me is to pick up my fork and enjoy!  Tonight’s salad is one of those.  Except for the fact that I needed to prepare the salad myself {oh, and the rest of the dinner as well…”Mrs. Patmore” had the evening off}.

Turns out this “make ahead” dinner was a saving grace today.  Michael left for Southern California on business for a few days, Max had a basketball game until 6:30 & Madison had a school event from 6-9pm {Mallory, of course, has two projects due tomorrow}…ugh, Mondays!  I prepared everything earlier today, beginning with the salad {more specifically, the dressing…the flavors really enhance after a few hours}.  Chopping the greens in advance and placing them in a covered glass bowl in the refrigerator was a time-saver as well...{Note:  I doubled this recipe, dressing only, in order to ensure enough dressing for a luncheon salad on Wednesday}

Baby Spinach & Iceberg  Salad with Creamy Chive Dressing

• 1/3 cup buttermilk
• 1 cup Greek-style yogurt
• ½ cup sour creme
• 1 large shallot {or 2 small}, minced
• 2 teaspoons Dijon mustard
• kosher salt & freshly ground pepper to taste
• 1 bunch chives, washed and minced
• 1 cup baby spinach leaves, washed, dried and coarsely chopped
• ½ head iceberg lettuce, washed, dried and coarsely chopped
• ½ red onion, peeled & coarsely chopped
• 6-8 slices cooked bacon, coarsely chopped {optional}
• 1 Granny Smith apple {with peel}, washed, cored and coarsely chopped {optional}

1. Combine first seven ingredients in a small bowl and whisk to combine.
2. Transfer dressing to a glass {mason} jar with a tight-fitting led, cover and refrigerate until ready to use.  Dressing is best if made several hours in advance.
3. Place the lettuces into a large salad bowl with the onion {and bacon and/or apple, if using} and toss to combine.
4. Add the dressing to the salad, ¼ cup at a time, and toss until well-coated.  Serve with extra dressing on the side.

A finished chopped salad…

Prepare the dressing in advance.  The lettuces, red onion & apple can be chopped & tossed in advance and placed in a covered glass bowl in the refrigerator {for no more than an hour or two}.   If not serving immediately, make sure the cut apple is tossed with the juice of a freshly squeezed lemon to prevent browning.

Now for La Gratin de Macaroni Benoît Guichard …

This recipe is from Paris’ Benoît Guichard via Patricia Wells {in her The Paris Cookbook}.  Several years ago, living in Healdsburg. California, I had the distinct privilege of not only meeting Ms. Wells but also sitting next to her at a small dinner party {there were only ten of us} hosted by Sandra Jordan, a friend {and at the time, Creative Director at Jordan Winery}.  I remember being overly impressed with Ms. Wells’ sincerity and her ability to make “French” so accessible.  I have since fallen in love with all of her cookbooks, but The Paris Cookbook is my favorite.  She delivers Paris through her…instead of around her.  From famed chefs, such as Joël Robuchon to her own neighborhood butcher…Ms. Wells takes us on a tour of her Paris.

The key to this dish is the rich, smooth béchamel {or white} sauce.  A tip from Chef Guichard:  “A white sauce is not made in two minutes!  It must be cooked until no flavor of raw flour remains.”

Click here to view the recipe at Cookstr.com ...

Continue to follow the recipe {yes, cooking the pasta in all of that milk}.

And then generously cover with the Gruyère…