Subject: Artichoke and Walnut Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Oct 16 2001 - 02:23:06 EDT
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F O O D F U N N Y
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Here's a food funny that has taken on the status of urban legend -
everyone knows someone who swears this really happened to a friend
of theirs. Thanks to reader Sally of southern Maryland for sending it
in.
A couple trying to break into society hosted a dinner party. As the
guests were enjoying their dinner salad, the maid called the hostess
from the table. The maid informed her that the cat had climbed on the
kitchen table and eaten a large portion of the salmon's mid-section.
The hostess decided to fill the eaten portion with some canned salmon
and other camouflage. As the guests were enjoying the fish, the maid
called the hostess into the kitchen and announced while wringing her
hands, "Madam, the cat is dead."
The hostess and her husband informed the guests and suggested it might
be best if everyone went to the hospital and had their stomachs
pumped. Returning home, the couple asked the maid where she had put
the cat. "It is still out on the road where the car ran over it."
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T O D A Y ' S R E C I P E
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Olive oil is produced in dozens of countries, and in addition to
domestic olive oil (most of which is produced in California), American
consumers can buy imported oils from Italy, France, Spain, and Greece.
Regardless of where they are produced, they are graded according to
the amount of acid they contain. Extra-virgin is the top grade, with
less than 1 percent acid. This is followed by virgin; fine or fino;
and simply olive oil (sometimes labeled pure olive oil). Light olive
oil gets its name from the extra filtration it goes through, producing
a product which is lighter in color. All olive oils contain the same
amount of monounsaturated fat and the same number of calories.
Although other oils may be used in the preparation of the vinaigrette
sauce in today's recipe, a fruity olive oil will give it additional
flavor and aroma. Choose on that is darker in color, as this usually
indicates more flavor.
Artichoke and Walnut Salad
6 Tbs (90 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
1 tsp (5 ml) Dijon-style mustard
Salt and freshly ground pepper to taste
4 - 6 oil-cured black olives, pitted and chopped
1/4 cup (60 ml) chopped walnuts or almonds
2 Tbs (30 ml) capers, drained and chopped
1 package (9 oz, 250 g) frozen artichoke hearts,
cooked according to package directions
Whisk together the olive oil, vinegar, mustard, salt, and pepper.
Stir in the olives, chopped nuts, and capers. Spoon over the cooked
artichoke hearts. Serve warm, chilled, or at room temperature.
Serves 4 to 6.
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