Becker House Salad (Ii)

Ingredients

• 1 bunch watercress, tough stems trimmed, or 1 ½ cups loosely packed arugula leaves
• 1 small head radicchio, torn into bite-sized pieces, or 2 Belgian endives, cored, leaves cut crosswise into 1-inch slices
• 2 cups torn and loosely packed Bibb or romaine lettuce
• (⅓ cup loosely packed parsley, torn basil, or celery leaves)
• Hide ingredients for About ½ cup Vinaigrette, Feta or Goat Cheese Dressing, or Miso Dressing 1 About ½ cup Vinaigrette, Feta or Goat Cheese Dressing, or Miso Dressing (opens in new tab) About ½ cup Vinaigrette, Feta or Goat Cheese Dressing, or Miso Dressing
  • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
  • (1 teaspoon minced shallot)
  • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
  • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, or to taste
  • ¾ cup olive oil

  Sub-recipe steps

  1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
  2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
  3. If made in advance, cover and refrigerate. Shake well before using.
• Hide ingredients for (Crumbled bacon or diced Mushroom Bacon) 1 (Crumbled bacon or diced Mushroom Bacon) (opens in new tab) (Crumbled bacon or diced Mushroom Bacon)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 teaspoons soy sauce
  • 2 teaspoons smoked paprika
  • ½ teaspoon salt or smoked salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 8 ounces shiitake mushrooms, stems discarded, thinly sliced

  Sub-recipe steps

  1. In a medium bowl, whisk together: 2 tablespoons olive oil; 1 tablespoon maple syrup; 2 teaspoons soy sauce; 2 teaspoons smoked paprika; ½ teaspoon salt or smoked salt; ½ teaspoon black pepper; ¼ teaspoon garlic powder
  2. Toss in the bowl with the seasonings: 8 ounces shiitake mushrooms, stems discarded, thinly sliced
  3. Spread the shiitakes out on the baking sheets in a single layer. Bake until browned and dry to the touch, 30 to 35 minutes. Cook time will depend on whether you prefer a chewy texture or a crisp texture. To test for doneness, remove one mushroom piece from the oven and let it cool, then taste it. Let the mushrooms cool completely.
• Hide ingredients for (Crispy Fried Shallots) 1 (Crispy Fried Shallots) (opens in new tab) (Crispy Fried Shallots)
  • 1 inch vegetable oil
  • 4 large shallots, peeled and sliced into thin rings
  • ½ cup cornstarch or flour
  • Salt
  • (Curry powder)

  Sub-recipe steps

  1. Heat to 325°F in a small heavy saucepan: 1 inch vegetable oil
  2. Toss together in a bowl: 4 large shallots, peeled and sliced into thin rings; ½ cup cornstarch or flour
  3. Separate the shallot rings as you toss them. Fry the shallots in several batches until golden. Remove with a spider or slotted spoon to a plate lined with paper towels and immediately sprinkle to taste with: Salt; (Curry powder)
  4. Once cool, they will keep for a month at room temperature in a tightly covered container, although they are best when used immediately.
• Hide ingredients for (Croutons) 1 (Croutons) (opens in new tab) (Croutons)
  • Bread, fresh or stale
  • Butter, olive oil, or a combination (about 1 tablespoon per cup of bread cubes)
  • (1 to 3 garlic cloves, smashed)
  • (One 3-inch sprig rosemary)
  • Salt and black pepper
  • ½-inch cubes bread or corn bread
  • Olive oil or melted butter (about 1 tablespoon per cup of bread cubes)
  • Salt and black pepper
  • 1 teaspoon salt
  • 1 teaspoon sweet paprika or ½ teaspoon red pepper flakes
  • ¼ cup finely grated Parmesan
  • 2 to 3 tablespoons or more finely chopped parsley, thyme, sage, oregano, or a combination
  • Bread or corn bread

  Sub-recipe steps

  1. Cube or coarsely tear: Bread, fresh or stale
  2. Add to a large skillet: Butter, olive oil, or a combination (about 1 tablespoon per cup of bread cubes); (1 to 3 garlic cloves, smashed); (One 3-inch sprig rosemary)
  3. If using garlic or rosemary, let them lightly sizzle in the fat over medium-low heat for 5 minutes. Increase the heat to medium, add the bread cubes, and cook, turning or tossing occasionally, until evenly brown, turning down the heat if needed to avoid burning. Remove the rosemary sprig if it is too far gone, otherwise strip the crispy leaves from the stem and toss with the bread cubes. When browned, take off the heat and sprinkle the croutons with: Salt and black pepper
  4. If desired, you may infuse the fat used here with garlic or rosemary first, as described above.
  5. Preheat the oven to 375°F. Toss together on a baking sheet: ½-inch cubes bread or corn bread; Olive oil or melted butter (about 1 tablespoon per cup of bread cubes)
  6. Bake, shaking the pan once or twice, until the croutons are golden brown, 10 to 15 minutes. Sprinkle while still warm with: Salt and black pepper
  7. After 2 to 3 cups croutons have been sautéed or baked, above, drop them while still hot into a bag containing: 1 teaspoon salt; 1 teaspoon sweet paprika or ½ teaspoon red pepper flakes; ¼ cup finely grated Parmesan; 2 to 3 tablespoons or more finely chopped parsley, thyme, sage, oregano, or a combination
  8. Close the bag and shake it until the croutons are evenly coated. Transfer to a plate or baking sheet to cool and crisp.
  9. Preheat the oven to 200°F. Cut into small cubes: Bread or corn bread
  10. Place in a single layer on a baking sheet and bake, stirring occasionally, for 1 to 2 hours until dry and golden brown.