Hot Salads

Hi,

I usually buy potatoes in 10-pound bags. If they get a little long in the tooth, I make potato salad to swiftly finish them off.

Until yesterday, the only warm salad I ever really made was German potato salad. Last night, I made a hot dinner salad based on this comment:

Subject: Salad Lyonnaise

Santander wrote:Thanks for this. I'm personally also on the hunt for the (flavor and alphabet index, if not immediate geography-) related warm Salade Liegeoise since Leopold closed.

I found a recipe in the New York Times as well as another on a Belgium website Marmiton. While they were practically the same recipe, I did not like the NYT's description of how many potatoes: "3 large Maine or red potatoes (or 5 smaller ones)." While the Belgium recipe was in grams, it was clear the ratios of 1:1:0.5 green beans: potatoes: bacon.

We really enjoyed this warm salad, which served as a main course for dinner.

Are there other warm salads you'd like to share?

Regards,
Cathy2

The only hot salads I can think of include a grilled Caesar salad where you take a head of romaine, split it lengthwise and grill the cut side, then proceed with Caesar-y cheese, oil, garlic etc. I have never tried it but it always sounded good to me. There are many versions including one from Steven Raichlen who never met an ingredient he couldn't grill.

Then there is the famous hot bacon dressing on spinach salads. Remember that? I think this was so popular at one point because bacon. But lately I think that there would be too many people apoplectic over the idea of using bacon drippings in a salad dressing.

I've grilled romaine heads for salad before, and it really tastes great.