A Gourmet Wedge Salad With Homemade Focaccia
Thursday 21 July 2016 — Category: Cooking & Food
Back at the beginning of this year I was really on a roll with Italian focaccia bread. Here’s another loaf, baked as usual in a 12-inch cast-iron skillet and topped with extra-virgin olive oil, dried rosemary, and coarsely-ground pink Himalayan salt — made by following two recipes in the cookbook Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish.
Notice the deep holes created by little puddles of olive oil during baking. For more details about making focaccia, see my article Italian Tomato Soup and My First Homemade Focaccia.
Inspired by salads I have enjoyed at restaurants, I decided to try something similar at home. To a wedge of iceberg lettuce I added chunks of tomatoes, black and green olives, pecan halves, roasted pumpkin seeds, and crumbled blue cheese. I topped all that with some Ken’s Chunky Blue Cheese dressing, and then sprinkled on some flakes of dried crushed red pepper.
A deviled egg, two rosettes of Swiss Tête de Moine cheese, and two slices of the freshly-baked focaccia mentioned above completed the meal.
Truly scrumptious! The gourmet chef wannabe did good this time!
There are no reader comments for this blog entry. Why don't you be the first to write one?