The Stone Soup Kettle Vol. 1 Issue 1

March ‘06

Jamie Oliver’s latest book “Happy Days” is another fun adventure with the “Naked Chef.” This young Brit continues to draw me in with his fascination for raw herbs, his casual style, and his creative flare. The writing quality leaves much to be desired, however, the intimate tones make you feel like you are one of his international gang of friends, and at home in his loft apartment. It is a definite “Buy It” for your culinary library.

This week’s palate treat is inspired from some of Oliver’s work. It is a lively spring salad with warm caramelized onions and a sprinkling of balsamic vinegar. Jamie suggests, as do I, that you prepare this right on the table under the gaze of your guests. Its aromatic appeal and sexy appearance will make you an admired culinary ace.

Begin with a mixture of lettuce that is fresh and strong. I suggest a large dose of Arugula, and always caution against any pre-cut, pre-packaged salad combinations. Pick medium-sized, fresh sweet onions, and fresh sprigs of Thyme. Arugula can sometimes be found at McNally’s, and Mariposa offers Thyme at both HyVee and McNally’s depending on the specific delivery days.

Sizzle a few slices of pancetta, smoked bacon, or proscuitto ham in a medium skillet. I have a hard time finding local Pancetta, but can almost always get Proscuitto at McNally’s. Pull the crisp meat from the pan and set aside; crumbling when cooled. Add a few globs of extra virgin olive oil to the pan. Add a clove of fresh chopped garlic and let it soften. Avoid browning the garlic. Add large slices of the onions, and several chopped sprigs of Thyme, a few pinches of salt, and a turn of fresh pepper. Stir the onion slices occasionally and allow them to become translucent over a medium heat; about five minutes. Once they are soft and clear, pull from the heat and set aside.

Wash, dry, and chop the lettuce in your desired sizes. I prefer lettuce diced into small chunks, but this salad may need larger, torn leaves. Put the lettuce into a large glass bowl, and set along with the onions, bacon bits, a bottle of balsamic vinegar, and fresh slices of Parmesan cheese on the table. When the time is right, add the onion slices, bacon and cheese, stir, and then toss with a thin layer of balsamic vinegar. The aroma will fill the room and the salad is sure to gain favor.