Nicky Mesiah (bottom right) is known for her hand-made toffee, but when I invited her to an end-of-summer picnic at my pool this weekend, I asked her to bring something savory. She brought toffee anyway, along with sweet potato muffins and flax cookies — but she complied with my request and also brought a fabulous savory salad. The magic ingredient was an Italian salami called sopressata, which punctuated the salad like small, clever bits of repartee.
So what a delightful surprise when, the next day, Nicky sent me the recipe, along with the news that she had named the salad for me. I’m only the third person to have my name in a Nicky Mesiah recipe, the others being Karen Diaz Schloss and Bobbi Brown. The recipe for Galant Salad follows:
Miss Nicky’s Recipe for the Healthy “Galant Salad” (Colony Mix)
-Red Leaf Lettuce
-Fresh Basil-(ripped or, chopped & interspersed throughout salad)
-Broccoli and cauliflower florets
-fresh green grapes
-mandarin oranges (drained)
-zucchini squash, sliced into thin strips
-yellow squash, sliced thin
-red onion, minced
-grated Asiago cheese
-Sopressata (the most expensive type of Italian salami, cut into hunks today)
Layer in a large bowl or, on large platter. Layer the bottom with onions, followed by broccoli/cauliflower florets. (Onions waft upward and add flavor to veggies.) Then add more chopped onions, followed by the rest so it all looks pretty.
-olive oil (preferably Greek or, any good olive oil)
-garlic (4 large cloves, minced thru garlic press)
-champagne and fig vinegar
-few tablespoons of grated Asiago cheese
Not your simplest salad recipe, but well worth the trouble, particularly if you can get someone else to make it!