f O O d AMERICAN CLASSICS

SCOTT PEACOCK’S

nODDeO

salad

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. \

№

TOSS YOUR OLD

IDEAS ABOUT

MIXED GREENS.

CHEF SCOTT

PEACOCK SHOWS

YOU HOW TO

BUILD A NEW

STYLE OF SALAD

FROM THE

DRESSING UP.

Even though the name

sounds aggressive, a chopped

salad is a

gently

tossed mix of

crunchy bite-size vegetables

and crisp lettuce.

“It’s easy to wreck a gorgeous

head of lettuce,” says Scott,

“but it’s just as easy to work

with it so you preserve its

flavor and crisp texture.”

The secret is to use a light

touch when washing the

lettuce and when mixing it

with the chopped vegetables.

(His step-by-step handling tips

are on

page

193.)

Every great salad deserves a

great dressing, and to make

sure the fresh flavor of the

vegetables comes through,

Scott uses just four

ingredients for the dressing.

It owes its silky texture to

crème fraîche (pronounced

krehm FRESH),

which is a

tangy cousin of sour cream.

by RICHARD SWEARINGER produced by NANCY WALL HOPKINS and SCOTT PEACOCK photos ANDY LYONS recipe SCOTT PEACOCK food styling JILL LUST

188

JUNE 2010

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