I feel like I have been neglecting the The A-Z of Cooking recently and like a typical errant parent, I’m back and about to smother my booky child with a level of attention bordering on overkill. Otherwise known as posting a few quick items to get us back up to speed.
We’re starting off with a look at F. Which is not neither fish nor fowl or frying or fricasseeing but Frozen Food Shortcuts. Of course. Because that’s the first thing that we need to know about when it comes to the letter F in cooking. All those things I mentioned are just piffle.
And, we’re starting with an item immediately springs to mind when we think of frozen food – salad. Yep. About as obvious as the frozen food short cuts really. You have already seen a glimpse of the frozen food, aka American salad in the post on the Devilled Chicken Skewers. And you know what? It was not nearly as bad as the idea suggests.
The recipe uses frozen corn and green beans. I used fresh green beans because I had them in the house, but the corn was frozen. I am also not overly fond of red pepper so I subbed in some radishes.
I tend to think of potato salad as being the “typical” American salad. Followed by Caesar and Waldorf. I have no idea why this is called American Salad. Maybe the corn?
Overall, this salad was colourful, had lots of crunch and a good mix of tastes and textures. Big tick from me on the American salad! Way to go America! And the A-Z of Cooking for turning something that sounded as if it should be revolting into something I will probably make lots more of. This would be a great salad to take to bbq’s in summer as there is not much to go soggy. No wilting lettuce here. The salad went very nicely with the chicken but, would be awesome with a steak. And for those of you of a non-meat persuasion, this would be super as a filling for a baked potato, with maybe a little cheese sprinkled over the top if you are not vegan.
I would love to know from my American readers if this salad is something you are familiar with?
Have a lovely weekend!