05 January 2011
Ah, this year the holidays were a real treat for me--totally low-key and relaxing! Now, as 2011 starts up, I feel refreshed and energized, and boy is that a good thing, given all the things that I'll have going on. Good things, mind you, but all adding up to make life very full.
Anyway, I'm thrilled you guys are starting the year off with me! It's always so much fun getting to share with you what's going on in my kitchen, and I love getting thoughts and ideas from many of you as well. I'm really looking forward to more of this great exchange and to all the culinary adventures ahead. Come and visit Apricosa frequently, say hi, leave a comment or a question--I love hearing from you!
To get things started on a fresh note for the new year, how about this salad: a fun medley of flavors and textures, featuring artichoke hearts tossed with lettuce greens, crunchy cabbage, peas, and celery, and it all gets topped off with a sprinkling of savory bacon and chives. A delightful accompaniment to brunch or alongside dinner, it's just the thing to lighten up after all the holiday feasting!
Green Salad with Artichoke Hearts, Peas, and Bacon
1 1/2 cups chopped green cabbage
1/2 cup finely sliced celery
3/4 cups green peas
12 oz. quartered artichoke hearts
Favorite salad dressing (I use Bernstein's Restaurant Italian)
Salt and pepper to taste
6 large leaves of red and green-leaf lettuce, torn into bite-size pieces
1/2 cup chopped chives
2-4 strips cooked bacon, crumbled
Mix together cabbage, celery, peas, and artichoke hearts in a large bowl. Toss with salad dressing and season to taste with salt and pepper. Add torn lettuce to bowl. (Do ahead: At this point, the salad can sit up to two hours, covered and refrigerated.)
Toss salad and transfer to serving bowl or platter. Sprinkle with chopped chives and crumbled bacon, and serve.
Posted by erica at 5:50 PM