The new, healthier commercial mayos on the market make it easy to swap in some healthy fats instead of the old-fashioned, full-fat mayonnaise Nick Anthe’s would’ve used. A healthier fat profile and a few less calories. The DressingĪnd, of course, I’ve lightened and healthi-fied the creamy dressing (just a little!). And after extensive testing (more about that later), I absolutely swear by that little change, too. Jo always used black pepper, instead of the white pepper specified in the classic Nick Anthe’s recipe. Here’s what Jo and I decided on … The Pepper I made just a few very small tweaks, and a whole family of “taste-testers” (but most especially Jo and I!) have tasted and compared, debated and tasted again … until it was exactly how I wanted it. But you know me … if I was going to be making this allllll the time (or sharing it with you!) … I wanted it to be as healthy as could be. Her take on that much-loved, old-fashioned Kidney Bean Salad has made frequent appearances at the amazing holiday meals she orchestrates for us (alongside her epic Sweet Potato Soup, of course!).Īs a complete Bean Salad addict, I started making this salad, too. In the years since the restaurant closed, my mother-in-law, “Grandma” Jo, has been filling the gap for us by tossing together her own version (thanks to the recipe she found printed in the local newspapers). Anthe’s offered it as a welcoming starter, in exactly the same way that other restaurants bring you free chips and salsa or maybe a dish of olive oil for dipping your complimentary bread. Sometimes my husband and I (in our long-ago, pre-marriage, high school days) would snag an invite to come along with him, starry-eyed at dining where the city’s well-heeled business leaders liked to hang out.Īnd always, always, there was a dish of bean salad brought to the table as you sat down. The restaurant was a favorite of my father-in-law, who often stopped in for business lunches, or to join his wife, Jo, after work. This Kidney Bean Salad has a loooooong history in my family.įor one thing, we used to eat it at Nick Anthe’s, dating back throughout most of the restaurant’s 30-year history. Yep! It keeps perfectly for days! Enjoy it all week long, or make a big double-batch a day or two before you need it, to get a jump start on your menu for cookouts or family holiday celebrations.īig payoff for practically no effort! How My Version Is a Little Different from Nick Anthe’s Original Bean Salad And (as though it couldn’t get any better!), you can make this Bean Salad ahead of time. No cooking, just a tiny bit of chopping … stir it together and call it a day.
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