Years ago in law school, I made a habit of making a particular salad: hard-boiled eggs, boiled shrimp, chilled, boiled potatoes and lettuce. Served with ranch dressing. I don’t recall whether I made the dressing myself or purchased in in a bottle. I thought it was a very fine thing to eat.
Many years later I came upon Frank Stitt’s buttermilk vinaigrette, which is a very, very fine thing. Here is a version.
Frank Stitt’s Buttermilk Vinaigrette
1/2 small shallot, diced
1 T cider vinegar (I like Bragg’s)
1 T lemon juice
Mix these together with S&P in bowl.
Add: 4 T buttermilk (1/4 c)
scant 3 T mayonnaise
1 T sour cream.
mix with whisk. Whisk in 1 T olive oil. Taste for balance. Maybe it needs more lemon? S&P?
Earlier in the day, hopefully you will have either (1) poached a leftover chicken breast in stock, (2) hard boiled some eggs, and/or (3) boiled some shrimp, and chilled these items. Then after you make the dressing, you can pull together a dinner salad, one way is as follows:
Rinse and dry leaves of lettuce and watercress
1/2 avocado, large pieces or large dice
1/4 pound poached chicken or shrimp
2 carrots, peeled and cut into pieces
soppressata ( why not)
Other options: cauliflower, red pepper, blanched green beans (boiled in salted water 2 minutes), boiled potatoes, cucumber (I like to scoop out the seeds with a spoon, and then slice, peeling only part way if organically grown)
Very delicious and satisfying plus you get to feel virtuous eating all those greens, and let’s just overlook that soppressata.