How About Some “Galant Salad”?

BY  |  Sunday, Sep 05, 2010 11:40pm  |  COMMENTS (5)

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)

Salad ingredients:

-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
-dark raisins
-red onion, minced
-fennel seeds
-toasted pecans
-toasted walnuts
-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.

Salad Dressing:

-olive oil (preferably Greek or, any good olive oil)
-garlic (4 large cloves, minced thru garlic press)
-champagne and fig vinegar
-fennel seed
-few tablespoons of grated Asiago cheese
-toasted pecans

Not your simplest salad recipe, but well worth the trouble, particularly if you can get someone else to make it!


  1. POSTED BY walleroo  |  September 06, 2010 @ 1:02 am

    True to its name, the Galant salad has many expensive ingredients that require much preparation and maintenance but do not add up to something coherent. It is a dish best served on its own, with a bottle of Beaujolais Nouveau.

  2. POSTED BY profwilliams  |  September 06, 2010 @ 8:24 am

    **** BANG-ZOOM**** — right in the kisser!!!

  3. POSTED BY PAZ  |  September 06, 2010 @ 8:56 am

    We are awaiting the ingredients for the “Under the porch” Walleroo salad served with a side order of Liz and a down under Shiraz.

  4. POSTED BY Nellie  |  September 06, 2010 @ 9:39 am

    Walleroo to Liz:

    Why don’t they lett-uce alone to enjoy our salad?

  5. POSTED BY Nellie  |  September 06, 2010 @ 10:16 am

    Debbie, I have to confess I was drooling more when you posted the pics of the White Castle hamburgers a few months ago.

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