Best 3 Clinkerdagger Salad Recipes
**Clinkerdagger Salad: A Culinary Journey Through Time and Taste**
Clinkerdagger salad, an iconic dish with a rich history dating back to the 18th century, has captivated taste buds for generations. Originating in the heart of England, this salad's unique charm lies in its vibrant fusion of flavors, textures, and colors. It showcases a medley of crisp and refreshing vegetables, such as crisp cucumbers, juicy tomatoes, and tender greens, tossed in a tangy, sweet-and-sour dressing. The salad's allure is further enhanced by the addition of hard-boiled eggs, smoky bacon, and a sprinkling of aromatic herbs, creating a symphony of flavors that dance on the palate. As you delve into this culinary masterpiece, you'll encounter variations that add their own distinctive flair, ensuring that each bite offers a new and exciting taste experience. Whether you prefer the classic Clinkerdagger salad or explore its contemporary interpretations, this dish promises to tantalize your taste buds and leave you craving more.
CLINKERDAGGER,BICKERSTAFF AND PETTS VEGGIE SIDE
For more background go to Tink's treats where she gives the history of this place. She also has the recipe for the house salad served there. Her link is http://tinkstreats.blogspot.com/2011/12/clinkerdagger-bickerstaff-petts-salad.html
Provided by Dana Hayden, M.Ed.
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. Hit up a cast iron skillet or evenly heated frying pan. Add the two tablespoons of oil and put in onion pieces. Saute these for two minutes.
- 2. Add the mushrooms to the pan and cook for two minutes. Saute for two minutes.
- 3. Add the zucchini pieces and saute for two minutes.
- 4. Add the tomatoes and saute for the last two minutes. If adding minced clove of garlic add it now in these last two minutes. I sometimes add fresh parsley bits and these would go in these last two minutes as well. Plate and serve or put large server spoon in baking dish is serving buffet style.
- 5. OPTIONAL RECIPE: This is a great side dish. To make into an entree add to some marinara sauce and put over cooked ziti, top with parmesan cheese and bake at 350 for 15 minutes.
BROADWAY PEA SALAD (CLINKERDAGGER COPY)
This is a well loved pea salad served at Clinkerdagger's Restaurant. I got this recipe from our local newspaper.
Provided by Cherylcm
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Blend together mayonnaise, sour cream, white pepper and salt. Combine snow peas, baby peas, water chestnuts, bacon and red onions with dressing until ingredients are well coated.
- Refrigerate at least 24 hours before serving. Stir twice each day to redistribute dressing.
- Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable, but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from the peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained, they will dilute the dressing.
- Yield: 8 servings.
- Approximate nutrition per serving: 367 calories, 19.7 grams fat (5.6 grams saturated, 48 percent fat calories), 14 grams protein, 34 grams carbohydrate, 29 milligrams cholesterol, 10 grams dietary fiber, 838 milligrams sodium.
Nutrition Facts : Calories 264.9, Fat 8.5, SaturatedFat 3.4, Cholesterol 14.7, Sodium 404.1, Carbohydrate 35.5, Fiber 11.3, Sugar 13.6, Protein 13.1
BROADWAY PEA SALAD
Yield 8 Servings
Number Of Ingredients 9
Steps:
- BROADWAY PEA SALAD From Clinkerdagger 1/2 C mayonnaise 1/2 C sour cream 1 t. white pepper 1 t. kosher salt 4 oz. snow peas, bud and strings removed 3 1/2 pounds frozen baby peas, thawed but not cooked 2 1/2 oz. red onion, 1/4" dice 3 oz. bacon, cooked crisp and chopped 1/4" pieces 5 oz. water chestnuts, sliced Blend together mayonnaise, sour cream, white peper and salt. Combine snow peas, baby peas, water chestnuts, bacon and red onions with dressing until ingredients are well coated. Refrigerate at least 24 hours before serving. Stir twice to redistribute. Note: Peas must be naturally thawed. Slow thawing under refrigeration is best. Room temperature is acceptable but do not place in water. Place the thawed peas on paper-towel lined pans and let stand at room temperature for 30 minutes to purge the remaining excess moisture from peas. If peas are not thoroughly thawed or have been thawed in water and not properly drained they will dilute the dressing. Yield: 8 servings
Tips:
- Use a variety of greens for a more flavorful salad.
- Don't be afraid to experiment with different fruits and vegetables.
- Use a light dressing to avoid overpowering the delicate flavors of the salad.
- Add some nuts or seeds for a crunchy texture.
- Serve the salad immediately after making it for the best flavor.
Conclusion:
Clinkerdagger salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own personal tastes. With its combination of sweet, savory, and tangy flavors, clinkerdagger salad is sure to be a hit with everyone who tries it. So next time you are looking for a new salad to try, give clinkerdagger salad a try. You won't be disappointed!
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