MAKES 2 SERVINGS
This probably doesn't even qualify as a recipe, I'll admit, but was so
snackingly refreshing and summerlicious it deserves a whole page of its own.
The story goes like this: in 1922, an innkeeper in Bavaria didn't have enough
beer to accommodate the bicyclists and other guests, so he cut the beer with
lemon-lime soda, and it was a hit. He named it "radler," which means
So, is this the German equivalent of Gatorade? Kinda. The beer tempers the sweetness of the soda, and the soda mellows the bitterness of the beer. and the result is fruity and light tasting and has half the alcohol of beer (In my experience, trough, it's so good I drink twice what I should, so be warned. I like it with pale American beer (full honesty moment: Bush Light); But by all means, experiment with different brews.
12-ounce can cold lemon-lime soda
12-ounce can cold beer
Pour equal amounts of the soda into the bottoms of 2 large glasses, then top with equal amounts of beer. No stirring required.
CHIFFONADE SALAD WITH HERBS APLENTY
I think I invented this salad because I love my chef's knife so much. It's just darn fun to chop things, and the ribbons of lettuce and mere threads of mixed herbs make a pretty salad with flavors that mingle and meld more than in most green salads. If you're blessed with, your own herb garden, this is the salad to make in the middle of summer when you have more herbs than you know what to do with. The more herbs. the merrier.
Chiffonade is just the French term for something cut into thin ribbons. The easiest way to do this is to roll several lettuce (or herb) leaves together in a snug package and then chop them crosswise-thus making several ribbons at once. Cutting the lettuce, and herbs so thin makes them a bit more susceptible to oxidation, so for the best taste, dress this salad immediately and serve it within 30 minutes of making it. (In other words, this isn't the salad to make; if you need to drive 4 hours before getting to the picnic site.) Once you have your ingredients ready, it only takes a few minutes to do the chopping and dressing.
1 bunch romaine lettuce, cut into finger-wide ribbons
2 Belgian endives, cut into ribbons thinner than the romaine
1 cup watercress, cut into ribbons thinner than the romaine
2/3 cup, more or less, mixed fresh herbs such as cilantro, basil, thyme, mint, chives, parsley, cut into very thin ribbons or finely chopped
Freshly squeezed lemon juice
Salt and pepper.
Toss the greens and herbs, then drizzle with olive oil, lemon ,juice, and salt and pepper to taste. For this salad, I prefer to keel) the dressing pretty light. Serve the salad as soon as possible, tossing it again briefly Just before serving.
CLASSIC EGG SALAD
MAKES 3 SANDWICHES
4 hard-boiled eggs
2 to 3 tablespoons mayonnaise, or to taste
1 to 2 tablespoons prepared mustard, if desired Salt and pepper to taste
Put all the ingredients in a small bowl and chop until you reach the desired consistency. I use a knife and fork-the knife cuts, the fork blends. For a large batch of egg salad, you can chop the eggs in a food processor very briefly-before stirring in the other
Ingredients:EGG SALAD ADDITIONS AND PARTNERS---thinly sliced fennel, baby arugula, tomato slices, sprouts, capers, finely chopped chives, sunflower greens, chopped sweet pickles, cucumber rounds, crisp romaine, lettuce leaves, raisins (my favorite!) serve on toasted English muffins, serve in pita bread.