When Fae posted her recipe from The Silver Palate Cookbook, I knew I had to have that cookbook. It came in the mail when I was on vacation, so I had some exciting reading material when I got back. And lo and behold, look what recipe I found! Basque Salad.Now, I have never seen or heard of such a salad in all my travels and eating my family’s food, so I am not sure what makes this “Basque” but I thought I would give it a whirl.
I got my ingredients together (and using Fae’s handy-dandy photo tricks, I took these pictures!)
Recipe By : Silver Palate Cookbook, Rosso & Lukins, ’79, p. 217
Serving Size : 8
1/4 cup olive oil
12 green onions with tops — thinly sliced
1 teaspoon whole saffron — scant
2 cups converted rice
1 1/2 teaspoons salt (I think this makes it very salty, so maybe cut it back to 1 teaspoon or less)
4 cups chicken stock
1 pound medium size raw shrimp — shelled/deveined
1/4 pound hard sausage (salami, pepperoni or other) — in julienne strips
1/2 pound prosciutto — thinly sliced
1 green bell pepper — cored/julienned
1 red bell pepper — cored/julienned
1/2 cupchopped parsley
salt — to taste
3/4 teaspoon fresh ground black pepper
Heat oil in a heavy pot. Add green onions and saute over Medium heat,
stirring, for 5 minutes or until wilted. Add saffron and cook for 2 minutes longer.
Add the rice and stir, coating grains well with oil. Season with 1 1/2
teaspoons salt, pour in chicken stock and stir. Bring to a simmer, cover and cook over low heat for 20 minutes, or until rice is just done and all liquid has been absorbed. Fluff with a fork and let cool somewhat.
Meanwhile, bring 2 quarts water to a boil, then add shrimp. Immediately remove from heat, cover and let stand for 2 minutes. Drain shrimp and reserve.
Transfer cooked rice to a large bowl. Add shrimp, sausage and prosciutto,
red and green peppers, parsley, salt to taste and black pepper. Toss well.
Arrange on a large platter and serve at room temperature.
Now, in all honesty, I wasn’t feeling super great when I made this dish. And like I mentioned above, it was very, very salty with the salt it called for and the salty meats. The shrimp could have been flavored some, too. Biff loved it, though! I prefer my mom’s Basque rice, though. All in all, a good frist outing in The Silver Palate Cookbook and I can’t wait to try another one!