REC: Bert Greene's Ziti Salad
Felice
still warm. Bert owned The Store at Amagansett back in the day.
BERT GREENE'S ZITI SALAD
1 lb. box ziti
¼ cup milk
1 medium red onion
2 tomatoes
6 sweet midget gherkins
1 red sweet pepper`
1 yellow sweet pepper
1 large shallot
½ cup sour cream
1 ½ cups mayonnaise
2 packets G. Washington brown bouillon powder
¼ t freshly ground black pepper
Dash of balsamic vinegar
1 T pickle juice
Handful of chopped fresh dill
Cook a 1-lb. box of ziti according to package directions. (For this
recipe, add 2 T olive oil to water to keep ziti from sticking together.) Be
careful not to overcook. Drain. Rinse thoroughly in cold water. Drain
again. Place the cooked ziti in a mixing bowl and add enough milk to
thoroughly moisten the ziti and toss.
Chop the onion, tomatoes, pickles and peppers into ½ inch cubes.
Reserve a tablespoon of each for garnish. Mince the shallot.
Beat the sour cream and mayonnaise together with a whisk until creamy. Add
the bouillon powder, ½ teaspoon salt and ¼ teaspoon pepper. (Thin with milk
if necessary.) Pour over the ziti. Add the shallots, tomatoes, pickles,
peppers, vinegar and pickle juice. Mix well.
Scoop salad into a serving bowl, garnish with reserved vegetables and
cut fresh dill over all. Serve chilled. Serves 8 – 10.
Felice
TammyM
> I made a batch of this today and ate at least my share of it while it was
> still warm. Bert owned The Store at Amagansett back in the day.
>
> BERT GREENE'S ZITI SALAD
>
> 1 lb. box ziti
> 1 medium red onion
> 2 tomatoes
> 6 sweet midget gherkins
> 1 red sweet pepper`
> 1 yellow sweet pepper
> 1 large shallot
> ˝ cup sour cream
> 1 ˝ cups mayonnaise
> 2 packets G. Washington brown bouillon powder
> Dash of balsamic vinegar
> 1 T pickle juice
> Handful of chopped fresh dill
Hmmmm. Sounds ... interesting. About that bouillon powder ... any idea
how much that might be in weight? IME, most such products are
excruciatingly salty to begin with, so adding 1/2 teaspoon salt (in the
directions, not in the ingredient list) surprises me. I like the added
gherkins, pickle juice and fresh dill.
TammyM
Felice
"TammyM" <m...@privacy.net> wrote in message
news:8e7q9v...@mid.individual.net...
Hmmm. I don't use the powder so I dissolve maybe a quarter teaspoon of
Better than Bouillon beef base in a bit of hot water (and I don't add any
salt. The pickles and juice are, I think, the secret ingredient.
Felice
sf
wrote:
> I dissolve maybe a quarter teaspoon of
> Better than Bouillon beef base in a bit of hot water
I bought Better than Bouillon thinking it wasn't going to be salty,
boy was I wrong! It tastes just like Herb Ox to me.
--
Never trust a dog to watch your food.