recipe: Gabriella's Committee Salad



It’s about time that I devote a column to David’s cousin, Gabriella, one of the best home chefs I know.

Gabe is one of those women that does everything – and everything well.  She manages to successfully juggle being a: wife, mother, chartered accountant, university lecturer, and a pampered chef sales rep!  She’s “crafty” too – she can make flax-seed-filled heating pads, soap and candles for crying out loud.  To top it all off, she’s a fantastic cook and baker!

I’ve been fortunate enough to taste many of her recipes, including her renowned “committee salad” which David and I adore on its own, or with a piece of grilled salmon, chicken or beef.  Check out several of her other recipes on my website ( www.danashortt.ca/recipes.htm ) – including her family’s famous amaretti cookies and cranberry orange biscotti.  This summer, I plan on making Gabe’s amazing basil-marinated roasted bell peppers as well as her rosemary focaccia bread.

One of these days, I’ll work up enough courage to ask Gabe how she is able to do it all… and then some.  Until then, I’ll enjoy our recipe exchange via email and (unfortunately) rare visits.  Gabe and her family live in Vancouver – yet another reason to visit.

Gabe’s Committee Salad

Serve on it’s own as a side salad or with a piece of grilled protein (think salmon, chicken, marinted flank steak…) for a meal-in-one.

ingredients for dressing

§         ½ (one-half) cup excellent quality extra virgin olive oil

§         5–6 (five to six) tablespoons excellent quality balsamic vinegar

§         1–2 (one to two) tablespoons lemon juice

§         1 (one) clove garlic, minced

§         1 (one) teaspoon dry mustard (use prepared mustard in a pinch)

§         ½ (one-half) teaspoon salt

§         1–2 (one to two) teaspoons sugar

method for dressing

1. Using a whisk, mix together everything but the olive oil.  Slowly whisk in the olive oil in a steady stream, until well combined.

ingredients for salad

§         1–2 (one to two) tablespoons of each butter and olive oil

§         1 (one) cups sliced almonds

§         ½ (one-half) cup sunflower seeds

§         ½ (one-half) cup pumpkin seeds

§         salt to taste

§         your favourite type of lettuce:  mixed greens, or spinach, or leaf, or iceburg, etc.

§         additions – such as, English cucumber, green onion, tomato, fruit (if not using tomato) – such as strawberries, kiwi’s and/or mandarin oranges

method for salad

1.       Heat butter and olive oil in a large saucepan set over medium heat.  Add almonds, sunflower seeds and pumpkin seeds and cook for 5 or 6 minutes, until toasted and golden in colour.  Set aside and let cool.  
Note:  you will have leftovers of this nut/seed mixture (save extra a in plastic ziplock bags for a future salad).

2.       Toss together your favourite type of greens, veg and or fruit, a handful or two of the nut/seed mixture and dress with dressing (you will likely have extras, depending on the size of your salad).  Enjoy!