Friday, May 30, 2014

Next Day Salad

Next Day Salad, layered with iceberg lettuce, cauliflower, broccoli, red onion, bacon and Parmesan cheese, and dressed with a vinegar and mayonnaise, mustard dressing. Shown here with my Southern Style Green Beans and Ground Beef Mac and Cheese casserole.

Next Day Salad

I seem to be on a roll here with salads! Well, it is that time of the year I suppose and I sure hope that you can bear one more, because it's a good one.

We have a family owned market here on the Coast called Broome's Grocery. They've always been a favorite store for locals - I can remember when they were one of the very few stores to open shortly after Hurricane Katrina. There wasn't any electricity, but they opened to sell bread and snacks and whatever non-perishables they had left on the shelf. We were all standing in the line, hot, sweaty, wore out from the cleanup process and none of us having water to bathe for days already, so grateful to be able to pick up a few familiar things to eat after those first days. I tell you what... you don't know how much you miss having running water and electricity until you don't have it anymore.

Broome's closed for awhile not long ago and revamped their building and their concept, renting out some of the original store to restaurant space, carrying more unusual gourmet foods and craft beers, as well as expanding their boil house, where they make some pretty slammin' boiled crawfish. Crooked Letter Brewery is in the back area of their lot.

They also do a lot of catering - from small events to big weddings - and one of the salads that they offer is called "Next Day Salad." Known also as overnight salad and layered typically as here - iceberg lettuce, cauliflower, broccoli, red onion and bacon -  salt, pepper and sugar are sprinkled over the top before adding a layer of their secret mayonnaise dressing. It's a great salad for gatherings and sort of a cross between the classic 7 layer salad and another salad we love with broccoli and cauliflower, and if you have some old community cookbooks, you may have seen a version of it before.

We had their salad for Easter dinner and I was reminded about how good it is and while I have no idea what their "secret dressing" contains, I just used the typical mayo dressing that we usually use in our veggie salads.

Layer the ingredients but don't mix it up too far in advance or the lettuce will begin to wilt and the dressing will get watery. Not that it won't still be good - it certainly is - but waiting to toss will keep things more crisp and fresh. You can customize this salad however you like. In fact, if I would have had some frozen peas, I would have tossed a layer of those in myself, so use what you like.

Here's how to make it.

Tear, rinse and spin dry the lettuce. Break up the cauliflower and broccoli into small florets, rinse and drain in a colander. Layer ingredients in a deep (4-inch) 9 x 13 inch, or similar sized pan, in the order listed - lettuce, cauliflower, broccoli, red onion, bacon and Parmesan cheese. My Lock & Lock 9 x 13 inch deep container was perfect for this.


Whisk together the dressing ingredients and spread evenly over the top.


Cover tightly and refrigerate at least 12, or up to 24 hours.


Toss well just before serving.




Recipe: Next Day Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 12 hours | Yield: About 8 servings


Ingredients

For the Salad:
  • 1 large head of iceberg lettuce, torn
  • 1 small head of raw cauliflower, broken up into florets
  • 1 medium head of raw broccoli, broken up
  • 1 cup of finely chopped red onion
  • 1 cup of chopped, cooked bacon (about 9 slices)
  • 1/2 cup of freshly grated Parmesan cheese
For the Dressing:
  • 1-1/2 cups of real mayonnaise
  • 1/4 cup of granulated sugar, or to taste
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of Creole or yellow mustard
  • 1/2 teaspoon of kosher salt, or to taste
  • 1/4 teaspoon of freshly cracked black pepper, or to taste
  • 1/4 teaspoon of Creole or Cajun seasoning, or to taste, optional
Instructions

Tear, rinse and spin dry the lettuce. Break up the cauliflower and broccoli into small florets, rinse and drain in a colander. Layer ingredients in a deep (4-inch) 9 x 13 inch, or similar sized pan, in the order listed. Whisk together the dressing ingredients and spread evenly over the top. Cover tightly and refrigerate at least 12, or up to 24 hours. Toss well just before serving.

Source: http://deepsouthdish.com

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Posted by on May 30, 2014
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12 comments:

  1. The salad looks delicious and refreshing - I can't remember if I've had it before. Living in the country with a well, we loose water anytime we lose power so I know what you mean.

    ReplyDelete
    Replies
    1. Oh yeah.... didn't think about that too Larry!

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  2. I live in central VA, in the mountains, & we have had some rip-roaring winds & rain (usually from the hurricanes farther south) that have cut off our electricity for days but nothing like you get. Even so there a few stores which remain open where you can buy sandwiches & other prepared foods. My husband & have camping equipment we use during these times. As you said, you don't know how much you miss running water & electricity until you're without it.
    I love salads & this recipe looks delicious. I think I'll make it for Father's Day when the whole clan is together. Great idea, thanks.

    ReplyDelete
    Replies
    1. Yeah, a lot of folks don't realize that the hurricanes just keep on going north as pretty bad storms. Frankly I'm praying Katrina was the last one in my lifetime! Sure hope you enjoy this salad Tricia!

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  3. So thankful for our generator! We seem to lose power when the wind blows so we had one put in years ago. We got a lot of use out of it with all the snow and ice storms this past winter. Glad that's over!

    Ready to enjoy some good summer salads like this. Pinning it!

    ReplyDelete
    Replies
    1. Since we are now in a home where we don't have to evacuate, I'm certainly considering one Kim for sure!! Thanks for the pin!

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  4. I live in Indiana, and when our power goes out, it is usually because of snow or ice. No water, no lights, but worst of all, no heat! Longest so far is 6 days -- we burned up every piece of firewood in the back yard, and then the lights came on!

    Fortunately, we are seldom cold and dark for more than a few hours. I feel for anyone who goes though the times when nature sends us back to the dark ages!

    ReplyDelete
    Replies
    1. Oh my goodness, that's a long time!! My husband and I couldn't take it after about 4-5 days. We got in the truck, sat in a gas line for 6 hours in Mobile & headed to the base at Pensacola to rent a room and get a shower before stocking up on supplies! It's the opposite effect on us since hurricanes are in the hottest part of the summer. Just flip it around and you can imagine how miserable it is without air conditioning in this Southern heat & humidity! I hope that's the last one in my lifetime.

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  5. Why does this salad need to sit for so long?

    ReplyDelete
    Replies
    1. Hi Margaret! This isn't a typical mixed garden salad, though you can certainly make these ingredients as one and either mix it up or serve the dressing on the side right away. That's not typically the way that these old fashioned layered salads are prepared however.

      Layered salads are made up ahead, usually in a trifle bowl or some other clear serving bowl. The lettuce is usually on the bottom, and layers of a variety of other ingredients are added over that, with the dressing spread on top. As the salad sits in the refrigerator, the dressing begins to slowly seep through to the other ingredients, flavoring them without making a soggy mess of the lettuce. If you look at my post above the recipe with the step by step process, you'll see that in the next to the last photo. The longer the salad sits, the more the dressing seeps through flavors everything. The salads are then tossed, mixing all of the ingredients together, with the lettuce included, right before serving it. Hope that helps!

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  6. Saw this on the website Saturday and HAD to try it, I made it last night for lunch today. It was AMAZING!! Thank you so much for sharing!

    ReplyDelete
    Replies
    1. I'm so glad that you enjoyed it & thanks especially for taking the time to come back by and let me know!

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