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Blog

Filtering by Tag: croutons

Summer Salad #3: Art Project

Suzanne Pollak

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Rule #1 - We first eat with our eyes! Contrasting shapes and colors can be a beautiful thing. The cubes of croutons and logs of carrots make this feel like an art project, painting on the plate.  Flavor becomes a balancing act as well. Academy Croutons and roasted Carrots Vichy deliver the satisfying crunch, complementing the buttery texture of tender lettuce leaves.

Academy Croutons can sit in their frying pan for over a half hour after cooking, soaking up extra olive oil. The wait makes the fried bread even tastier, turning each cube into crispy little bombs delivering crunch, fat, flavor all in one bite. If there is still olive oil in the pan, use it to finish the salad.

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To make Carrots Vichy, peel whole carrots - not baby carrots, not woody large carrots in 5-lb. bags, but carrots in bunches with their leafy tops intact. Cook carrots in a sauté pan over medium heat with a little bit of olive oil and enough water to come halfway up their sides. When a knife tip can barely poke inside the carrot and the water is almost evaporated. Add fresh thyme. Wait till carrots are room temperature to use in the salad, either sliced into 1-inch lengths or simply left whole. Know that these beauties are yummy hot, cold or room temperature for apps and dinner. 

There are two ways to finish this sort of salad. For more crunch, you could add celery. Simply slice across the stalks to get a handful or two of pale green half moons. But if you crave more flavor, spice and fat, then salami is your friend! Thickly slice and dice and toss in salad. A little bit goes a long way. (In our latest version, pictured above, we opted for a few nubs of blue cheese. Delicious!)

Suzanne Pollak for The Roads Travelled

Suzanne Pollak

[Image: Mary Gilbert, The Roads Travelled.]

[Image: Mary Gilbert, The Roads Travelled.]

Many thanks to blogger Mary Gilbert of The Roads Travelled for writing all about her recent culinary lesson with Suzanne Pollak, starring frisée, bacon, and the renowned Academy croutons...(guest-starring a red scarf by J. McLaughlin!) 

Gilbert sat down with the Dean after her tutorial on Tradd Street to ask a few Qs on everything from growing up the daughter of a diplomat in Afraica, to entertaining in historic homes around the world -- including how Pollak's distinctive entertaining style has been shaped by her large family, lifetime of travel, and love for Charleston.

Read the full post HERE on The Roads Travelled (and contact us to book a cooking class of your own!)

The Blues

Suzanne Pollak

Recently, the supremely original Madame Magar stopped by for an Academy lunch, bringing along her sumptuous Indigo-dyed silks, linens and baskets. The artist AKA Leigh Magar remains widely known for her handmade hats sold at Barney's and beyond. But her current "life's work" harvesting and hand-dying with Indigo speaks to the legacy of Eliza Lucas Pinckney, who championed the crop on 18th-century Carolina soil.

A quilt, featuring Eliza Pinckney's profile, hand-dyed and stitched by Mme. Magar.

A quilt, featuring Eliza Pinckney's profile, hand-dyed and stitched by Mme. Magar.

Two years ago, Magar moved from her Charleston home to a Clark & Menefee-designed house on 400 acres in rural John's Island. She planted her own heirloom seeds there and eventually discovered Indigo plants growing wild in the backyard! Instead of making Indigo powder like Eliza Pickney did, Madame adheres to the ancient methods of the Greeks and Romans, soaking Indigo leaves to prepare the dye, and then dipping the softest silks into her dye to fashion napkins, tea towels, aprons, handkerchiefs and scarves. 

The Madame at work...

The Madame at work...

On stacks of indigo-dyed napkins.

On stacks of indigo-dyed napkins.

So, in honor of the Madame of Indigo, we threw an Indigo-themed luncheon. Naturally, front and center stood the Academy Salad, this time gloriously embellished with crispy slices of blue potatoes plus roasted Mepkin Abbey shitake mushrooms. To really guild the lily, the croutons were smeared with whole milk ricotta and drizzled with olive oil. Local heirloom tomatoes added red and yellows to our blue salad. Dessert was more blues in the form of blueberry pie! Who knew the blues could be so delightful?

Academy Croutons

A. K. Lister

Nothing makes our Daily Salad sing quite like giant cubes of bread, sautéed in olive oil.

At the Academy, we've long realized that simple luxuries make the mundane sparkle.  An effortless sleight of hand in the almighty cast-iron skillet gives a guilt-free lunch the illusion of indulgence.  A bowl of vegetables, particularly those perfectly in season, should never bore anyone to tears.  In fact, it could be the very thing that carries you from the salad days of Summer to the Autumn's longing embrace.

For a superlative salad, start with late Summer's leafy greens and slices of ripe fruit, gently tossed with roasted early Fall vegetables.  Just add Croutons.  Here's the secret: don't skimp on the EVOO!  And always remember, "A cold crouton is a useless crouton."