Cleaning Out the Fridge with Salad

Gathering the Ingredients for the Salad

Here I go again, I was cleaning out the fridge and I decided to make a salad with the leftover cheeses from The Cheese Store of Beverly Hills, a small chunk of Roquefort Cheese (also from The Cheese Store), Fritos from the Taco Salad, some brown eggs (yes, they are supposed to be brown) oh and yeah, one of the two heads of iceberg lettuce that got left behind when we had the B.B.Q.

 Ingredients for Salad:

• 2 Kinds of Expensive Hard Cheeses - Finely Grated
• 3 Eggs - Boiled
• 1 Cup Crushed Fritos
• 1 Head Iceberg Lettuce

Grating the Cheeses

Ingredients for Dressing:

• 1 Cup Mayonnaise
• 1 Small Chunk of Roquefort Cheese
• 1 tsp. Horseradish
• 1 tsp. Garlic Powder
• 1/2 tsp. Cayenne Pepper

Rinse, cut, then wash the iceberg lettuce well. Use ice-cold water for your final rinse.   Drain the lettuce and put it in a large bowl.  I like a fine grate for cheese.  I also like my cheese sliced very thin.  We have family members who love big thick slices of cheese and the large grated cheese as well.  So, I take turns.  Sometimes it's fine, sometimes it's not.

Adding Ice to the Boiled Eggs

When I boil eggs I start off with ice and end with ice. I put my cold eggs in cold ice water but before I do that, I preheat the burner.  I put the lid on and get the eggs boiling as quickly as possible.  As soon as they start boiling I turn it down to a simmer and set the timer for 12 minutes.  As soon as the timer goes off, I am in there.  I remove it from the heat immediately and put the whole pot in the sink and start pouring cold water over the eggs.  I crack a few ice trays as well to chill the eggs ASAP.  I do this to avoid the shell sticking and the egg yolk from forming that icky green stuff on them.

Making the Dressing

I try to make a variety of dressings.  When I was younger it was always Bleu Cheese or Roquefort with French thrown in there once in a while.  Later, I started using olive oil and vinegar.  Now I just mix-up whatever we have and go with the flow.  If I am making a salad for me, I will just add olive oil and apple cider vinegar with a few Italian spices and some salt and pepper.  Everyone around here seems to like creamy dressings, though, so I will usually add spices to mayo or sour cream or even cream.

This was easy.  Throw in some mayo, the chunk of Roquefort, Horseradish, Cayenne Pepper and Garlic Powder.  Spicy and Different.

Yummy Salad topped with perfectly boiled eggs.

Voilà!  There it is.  All done, scrumptious and ready to eat.  I actually put a lid on it and stuck it in the fridge for later.  It's always nice to have a fresh salad sitting in the fridge, ready to pop out and serve.