on Commodore IIA bar on New York's Lower East Side, you'll find a menu full of food that's better than bar food has any right or responsibility to be: Spicy chicken nachos, and grilled Pimento cheese – and, of course, the green salad with cheddar and new pickles. As a counterpart and jolly green riposte to impressive over the menu, also a natural fit for any birthday line, where the line is usually entry into hedonism.
Salad's tangy, earthy clothes cheddar brings some sweetheart to mix, and crunchy quickly chosen cucumbers act as a good foil of tires of alliums and vegetables. No wonder the salad is a staple in the original bar of Comodore, in Brooklyn, since it opened 15 years ago. When Luke Walters, a partner of the Commodore Bars, opened the second location in Manhattan one year ago, he didn't change something. “Salad is the same as 15 years ago,” he said. “The people of the original.” Part of this appeal, he added, so you can change it easily with chicken or other substance. “It's a simple recipe,” he said. “You can say it's a sleeping hit.”
Green Green Salad at Commodore with Cheddar and Pickles Recipe
Served 4-6
Ingredients:
For pickles:
2 Persian cucumber
½ cups water
3 tablespoons sugar
2 teaspoons kosher salt
¾ Cup White vinegar
For Vinaigrette:
3 tablespoons of white vinegar
1 tablespoon lemon juice
½ cup extraneous-virgin olive oil
2 tablespoons dijon mustard
2 cloves of garlic, chopped or grated
½ teaspoon kosher salt
½ teaspoon crushed black pepper
For salad:
2 large romaine heads, cleaned
1 small bundle of plant, cleaned and coarse stems taken
3 scallions, cleaned
½ entire cheddar fabric, or another natural cheddar
Instructions:
Step 1: First, do pickles: cut cucumbers, cracks, into ¼-inch discs and separately in a medium bowl. Heat the water with a microwavable dish for 45 seconds to soothing. (Sa-Synchronous, you can heat the stovetop water.) Stir sugar and salt to melt. Add vinegar, stimulate mix, and pour the mixture of sliced cucumbers. Cover and cool at least one hour.
Step 2: While pickles roam, make the vinaigrette: in a small bowl, coconut vinegar in white, lemon juice, olive oil until completely together. Add garlic, salt, and black pepper and unite. Ignore.
Step 3: Make the salad: Romaine's chop is broken and put in a large bowl serving. Parsley is important, still wants scallyons, and add them to the same bowl. Crushing Cheddar with vegetables. Remove adobs from refrigerators and drain well before flexing salads. Wear salad before serving and throw to combine.
The Popay 'Popay' Popay 'Pinyononetachet a New York photographer.
Drew Anchlele A food sock of food and master baker based in New York City.