The key to any good pasta salad is balance. You want something rich (cheese) matched with something crunchy (pine nuts, breadcrumbs) and something acidic (tomatoes, vinegar). Then you want to add some fresh herbs to jump up the flavor. So yes, it is basically like any other salad except you have pasta instead of greens. Below is a quick version I whipped up last week using what I had lying around. Feel free to substitute cheeses and dressings, most anything will work so long as your ratios are good. This one is a bit tangy as per my personal preference but you can dial down the vinegar if you like. Go forth! Read More
Wassup culinary commandos! I received a few requests for a “funky salad” since my last post so for this week’s Food Gold I decided to do up a Frisee Salad with a Bacon Vinaigrette. Don’t get put off by the “salad” part though, this isn’t healthy at all. It is, however, incredibly delicious, as any dish containing THREE distinct sorts of fats (protein, dairy and nut) should be.
As for our green component, Frisee, that slightly bitter and funky cousin of endive, it stands up remarkably well to hot dressings and pairs well with rich flavors like cheese and bacon. Think of it as a vehicle for funkiness. And stinky cheese… Read More