Sous-Chef Salad

In salad recipes, for a milder taste, I use scallions or chives instead of onions, including red onions. For the same reason, when preparing vinaigrettes I do not add grated or chopped onions; I cut a garlic clove in half and let it soak in the vinaigrette for a few minutes, for flavor, removing the garlic before adding the dressing to the salad.

I have been making this salad for years, though I tend to use pickled red onions, which I keep as a refrigerator staple. Sometimes I sear a piece of tuna, sometimes I just use a good tuna in oil. If I can get my hands on some beautiful white anchovies, I throw those in too. Guests can eat what they like. That's the beauty of this salad. It's like a salad bar on a platter. Serve with a good, crusty bread, a crisp bottle of white wine, and a good friend.

Lime juice (with a bit of salt) brined red onion slices (thin) are delicious in salad and I will use them here. My DIL, who hates onions in salad, gobbles up these brined red onion slices in any salad. They are easy and very quick to prepare.

Instead of tossing salads like this, I separately toss potatoes, green beans and lettuce with a little dressing first then arrange everything else and drizzle on more dressing. That way it stays pretty and everyone can take what they want.

After years of boiling eggs, I finally converted to steaming them - about 12 minutes is right. The shells come off much more easily and cleanly.

Looking for notes from people who made the recipe before commenting, I found just one - from Randy (thank you). Made the recipe exactly as written, and it was substantial and delicious. I have admired Chef Hamilton for years, and consider her recipes a gift.

Janet H. I agree. Readers’ comments often appear to be more about one-upmanship than actual observation of the recipe.

I had my first salad of the season this week, unlike the bean or grain salads I indulge in year round. A Kitchen Sink Salad, I go through the refrigerator and pantry to toss things in. But the base always includes leaf lettuces and everything gets tossed in a sealed container so that the dressing coats everything. And it always elicits the same phrase from me that my grandfather uttered after every meal, "Merci, bon Dieu."

Amen to RCT’s comment. I usually keep pickled red onions in my fridge and substitute for fresh (which are generally too strong for me). An alternative is to slice the onion before you begin cooking, salt generously, and cover with cold water and ice cubes. Let sit until ready to use, then drain. OR use a sweet Vidalia or Maui onion.

This was really good and I'll make it again. No changes in the recipe, but I did assemble it on plates as two separate servings.

When long red peppers are available, I always roast up a bunch, and keep them in. A jar with olive oil,a little vinegar and some capers. They make any salad a little more sprightly.

This reminds me very much of my mom Penelope Casas' "Ensalada Catalana," a "meal salad" I grew up with. My mom's salad is marinated overnight, however, so the potatoes, vegetables and tuna are infused with the dressing. It doesn't have lettuce so it doesn't get soggy and lasts for days.

I firmly believe the universally accepted best method of hard boiling eggs is the following. Place your eggs into a medium sized pot and cover with tap water. Bring the pot of water to a boil and boil for one minute. Take the pot off the heat, cover, and time for ten minutes. Empty the hot water bath, cool with cold tap water and fill pot the eggs with ice, making an ice bath. When eggs have sufficiently chilled, peel under a light stream of cold tap water. Perfect every time.

I dress the salad before adding the eggs and tuna. Then I gently fold them in, and as a finishing touch sprinkle whatever fresh herbs I have on hand, chopped coarsely. Chives, parsley, tarragon...even mint work great. Even some toasted pistachios go well. The vegetables are well dressed and beauty still reigns. With a meal like this, some toasted, buttered baguette is a great treat.

If there were truly a universally accepted best method would there be any others? Your best method is not best for everyone. I am a distracted cook and rely on timers. Watching a pot boil is proverbially hard to do, and I can't set a timer for just that point in time when my pot is boiling. On top of that I always waffle about what qualifies as the start of boiling. Putting cold eggs in already boiling water and setting a timer is an alternate approach that works well and is easy to reproduce.