This week's recipes from the L.A. Times Test Kitchen
This week, Nancy Silverton explores the art of the salad in her latest Master Class installment:
If I were queen for a day, the first thing I would do is outlaw the serving of a traditional Caprese salad when tomatoes aren't in season, and the second thing I would do is put a moratorium on how many ingredients can go into a salad. Until recently I would have added banning the Caesar salad with chicken to my list of mandates, but I've since come around — sort of — and I'll get to that later. The point is that I have strong opinions when it comes to salads, mostly because, done right, I love them.
So what makes a great salad? Silverton explores how to think through and compose a great salad, and shares three of her recipes.
Got rum? W. Blake Gray explores the history of Bacardi and what sets it apart from other rums. (The secret? It's the yeast.)
And if all that gets you more than a little thirsty, we include a cocktail recipe. Giovanni Martinez, head bartender at Fig & Olive in West Hollywood, shares his recipe for the perfect daiquiri.
This week's recipes include:
- Tricolore salad with Parmigiano-Reggiano
- Little gem lettuce with dates, red onion, and Gorgonzola dolce
- Butter lettuce with nuts, bacon, cheese, egg and sherry vinaigrette
- Giovanni Martinez's daiquiri
- La Boulange's croissant bread pudding
When you try one of this week's recipes, or any L.A. Times recipes, let us know! Upload a photo onto the "Our Recipes, Your Kitchen" gallery to share your take on the recipe and tell us about yourself. Your photo will be posted online and may be selected to run in print with our weekly section.
-- Noelle Carter
Photo: Nancy Silverton assembling the little gem lettuce with dates, red onion, and Gorgonzola dolce. Credit: Don Bartletti / Los Angeles Times