CREAM OF WHEAT SALAD
Ideas come to the chef Michel Richard wherever he goes. "My kids eat Cream of Wheat every morning," he said to The Times in 1993. "I had never tasted it. I tasted it and it reminded me of a dessert my mother used to make." At a dinner he served it cooked in chicken stock with shallots, tomato essence, red wine vinegar, chives and salt and pepper. It produced just the reaction from the diners that Mr. Richard seeks. "I want people to say, WOW!," he said. "I want to create a surprise that you don't expect: something elegant, something sharp, something silky, something crunchy."
Provided by Marian Burros
Categories quick, weekday, salads and dressings, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of water to boil. Add tomatoes, blanch for 15 seconds, then plunge them into ice water. Drain and peel tomatoes. Dice the half-tomato and set aside. Slice remaining tomatoes in half and take out seeds. Cut into small cubes and place in a small saucepan. Cook, stirring, over low heat until soft. Strain through a fine sieve, set aside.
- Bring chicken broth to a boil, add Cream of Wheat and stir for about 3 minutes. Scrape into large bowl and set aside to cool. Stir in tomato liquid, diced half-tomato and remaining ingredients. Place in bowls and serve.
Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 2 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 464 milligrams, Sugar 2 grams
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