- Welcome to "Madeleine Cooks."

This is Madeleine Cameron.

Some of you must remember having that extraordinary movie I remember one image in it, Three of these were at the top of a very all of them hanging on with a leopard at the bottom, and all they had to eat To show you that all we ate and all we like to really otherwise known as salads.

We've covered a lot of and this is as far as Take a look at my humongous We have had a lot of salads The Romans and the Greek And you will see later, it goes way back to They also multiplied And in England in was a wonderful book of salads, and salads have evolved elaborate and beautiful where the French chef were And the salade composee when this appeared in America.

This, as far as I'm concerned, now don't be too upset with me, this is, you remember it, Well as far as I'm concerned, it's nice and crunchy but the way we do it in France, it's a tiny little lettuce circumvoluted leaves that are has nothing to do with this.

The problem was that, So you have to mix it with other But you know, the salad bar has of making this a little better.

Now, what I like a little the soft leaf lettuce.

Here's the Bibb and You can see one grow and one grown here.

Hydroponically, And the taste is very, The field has it way over I will turn my bowl and show This is the escarole.

Look at the center of Everybody has a tendency these wonderful white leaves And they are actually the best What you should do with is tie it like this, if you have one, under your sink or wherever and let it get as white And then you will have that really is losing and is getting a little sweet This is a wonderful I just love it, On top of which as decoration Another green here, the chicory.

Now this is the example of what should not be done Chicory, here she is, with instead of having a very as we do in France where we do the same tying it to give it some white, This is probably not familiar but those of you that must have seen the arugula.

This is the Italian, coming from the Latin world, and it zips you up, you're sure to be awake Blend is our spinach, this is not the best spinach but you get what you find, It still is very good.

We cooked some today.

It was really lovely.

And here is your kale, which the Portuguese have and with which they make a This is the mustard green.

This is one that you will with smoked turkey, and very, very wonderful.

And here come the last two of the most modern and the most And I should say the most, I have said the word, but I've said it, that comes from Northern Italy and is finely cultivated And this is the witloof.

Witloof as they say in Flemish which should be totally white.

You see it here turning This is a big mistake.

The Belgian endive, it's not treated properly It should be kept under the so that never the light And so that it has so it remain sweet Now that I have shown you I would like to pass on to to make those salads.

Since there is always that we're going to start by the and I can't say enjoy, because sometimes they can but I still like them.

I do not use certain others.

This is sunflower oil.

I just like this for its This is corn oil, Try to buy them without It's just as good.

Here comes the third I call these and those you will see This is olive oil that has This is not the first pressing.

When they press the olives they press them cold, and then they increase the and the more the water is hot the yellower your olive oil Beside this ordinary olive oil you have the beauty of which is not to everybody's Very fruity sometimes, a little The virgin olive oil of not only does Tuscany also Israel, also Spain, all the Mediterranean countries, There is not a shadow of a doubt some excellent virgin These two are really They look almost the same color, but if you were as close that this one is walnut oil, Always smell your walnut oil.

If it doesn't smell faintly Same thing with your If it doesn't smell faintly Which is a shame because There is a way to turn of the expense of those two, if you cannot afford the prices in health food store or You can tell any of those corn and sunflower oil and put some walnuts and and blend them together and let them sit for At which end of the and you obtain an oil with the taste of each Now I'm going to show you the These are all the modern I'm gonna show you not only but also the mustards.

These vinegars, I'm going from the plain old which is made with apple cider.

This is a vinegar that is Everybody makes it.

And if you would know you wouldn't go and spend This is raspberry vinegar.

Just take a plain, light, 5% acidic acid red wine vinegar, as many raspberries as are Every one of us has a bunch in which there is five that are kind of dying there and will not be good enough So just add them to your and you will see that to eight months the most delightful The same principle applies.

You can see the branch of You can do any herb vinegar This is made with but you could make it with And here, as some of you who this rice vinegar.

With the rice vinegar, you that I have made which is pineapple vinegar.

I could have made it but I chose to make it And then finally here Known as also as There are many, this is not the only one And this is one of my favorite, not however my totally favorite, but it's one of my favorite.

The aceto balsamic is because it's made in the city And they do this by over a period of 10 years that come from diverse woods.

There is in this vinegar, which makes it extremely tame Also it has a pinch of sugar.

And nobody knows exactly I suppose it's a honey, but it's (speaking Italian) those of you who are Italian.

But it's treated to become what And there is nothing that can Brace yourself for quite It is expensive, because if you're really and fat restricted diet, you and you're going to So you saw all this.

Another little thing that This is Meaux seedy, This is the Meaux mustard also where they make the brie.

Made in Meaux, This is the imitation that in my favorite brand.

This is a Dijon imitation and you see the little which is an old one.

And this is Dijon mustard the United States.

Every one of them is a good Enjoy them.

Especially I think the made in the United States Now I'm going to make you that comes back from the They've been doing this in I have you a roll of salad And I have them all mixed so that the towel absorbs after we have drained the salad I do also have a clove of which I am completely Look at me rub this, and the garlic juice along the sides of the bowl.

There we go.

Then I'm going to coat this bowl with a tiny bit of my virgin if you please, nothing else.

Just like this pass your Dribble it it like this, okay?

Then we're going to put that red lettuce, and a little bit of Obviously the ancients since they had only mallows, We'll replace it by spinach, Fill your bowl nicely.

And you're going to put a little more oil here like Just let it sit with its oil.

All you do is put the oil first.

You're going to see why The acid is lemon juice.

And it comes in approximately one fifths the volume of lemon Very, very little lemon juice so as to completely inside of the lemon juice, okay?

Meanwhile, and look how I do it, eh?

Don't you go toss the salad or it's all over the place.

When you're a girl in "Well, toss the salad."

And if you put a leaf seven years to wait So you just do the salad So you turn it from the and your bowl is done so that this is the way Coat well with the oil And then finally, once you're you can see it, the oil dribble in your lemon juice so that the leaves will be by the heavy, very heavy There we go.

Here we go.

Now, this is what I think and the most simple salad And Italians are quite past Now here I'm going to There it is.

And we will proceed now (regal music) Now let's make another salad.

Half Italian, half French.

The dressing is French.

The salad is really Italian, a composition of all This is something that you but it's something The first thing to do is there how wet it is, and So look at me, on the corner of a towel.

And I'm going to squeeze it away so that I can get all the juice So that the juice, which is will not after you squeeze it.

Look at it, it's coming You see all these juices very nasty, well I am rid of And I'm going to put them the rest of the shallots, you see how much drier come nice and dry and almost Then I'm going to use my as I said.

Well not everybody thinks It's made of black and white A good pinch of salt.

Okay.

A good dab of my Cut always, don't put cut with cider vinegar.

Okay.

Stir this very well, all And you're going to add to this half sunflower oil There we go.

And make a dressing that it doesn't look appetizing, Notice that I use so much I never use more than one to three quarters of oil.

Some people even use less.

One quarter is generally If you like it with a If you like it, very, very Dear Mr.

James Beard used volume of vinegar to the oil.

Now here we have the dressing I'm going to show them to I'm going to put part of Most of the dressing in the And I'm going to add my bitter This is escarole.

A nice, big handful of escarole As you can see we have from the center.

Then I'm going to use the There we go, the radiccio.

You can see that bright red that Now I want to tell you Try to mix the radicchio and goat cheese and you'll This is super, huh?

But I want to make a simple one so here is a simple one.

And finally is the chicory.

And I'm going to go and rather than pick up those Look at me pick.

So I get all the whites, huh?

And then finally I have here my And my endive are going to come and I'm gonna toss all that.

And now I filled it real nice It's gonna be quite a challenge so you can congratulate me if I don't put it on this, Okay, now see, now I'll tell If you have problems, Wash your hands and I would do it if I could but I cannot wash my hands here However it's working somewhat except that my bowl is somewhat which I don't like too much.

Which could be stopped with There we go, there we are.

(regal music) All right, now let's as they say in French, or which is nothing more than that is not a green.

In essence, when you do go and you help yourself to all you do is make a salade This one is going to be and somewhat Oriental.

Elements of it will be that oranges, kiwis, a smoked breast of which you want to so that it is not in your way and out of which you will cut If you have a machine, a or if one of your friends has As you can see, I have which I will use later for you and they are ready on my board.

Now, other elements of that a dressing which is and very modern.

This is my mania of of mixing Chinese ingredients First part will be this And if I smell it, known as Lapsang Souchong, which I have done as you can see it here, by steeping it in boiling water.

I will use some of this Second element, the acid You see here, my pal the most beautiful pineapple I'm not gonna use it, that the kids will and that the core which is will form the base of Look here, cut this like this, and pour over it some of and you're going to see which is most definitely If you were here to taste it, you would be surprised vinegar and pineapple taste So this will go here Some of the tea, a quarter of a cup.

Look at it, it's inky black.

Inky dinky spider there, huh?

Really very, very dark In there will go a quarter of a cup of vinegar.

Other elements of this, obviously the Szechuan pepper here is your Szechuan pepper Well, I have it here grated So I'm going to put some Count a good teaspoon One grated onion which goes Okay.

Orange rind, finely grated also.

A teaspoon, it depends how potent It's quite an and quite an interesting taste.

And some salt here.

And then finally, the corn oil.

Now you can use any other oil Even if you're really you can go ahead and use a of sesame oil with that, This will be put all together and we're going to blend it (blender whirring) Just a minute, this is it, I'm going to use it a little Now, let me show you how I'm You can see here an orange, and all done as pretty as I can I'm going to start showing First, remove the bottom And then remove the top so that you orange without having any problem.

Then look at me use my blade to the tip of the blade.

I'm going like this and I'm Right?

Until I get to the other I will at one point go and to remove those you and block against the and you see my finished orange, because of time purposes you will see that eventually Now in order to cut the orange and have a nice fancy, Look at that.

We are going to cut the orange Look, it's a little thicker Like this.

And I am not going to go quite See, I have problems So let me turn it over and like this, and you should get The center is not too good.

Keep it to make an orange salad.

No problem.

Keep the ends for your You can see them all Same thing will apply Look at my kiwi.

I'm going to do the same Cut like this, extend the Look how pretty it looks compared to those dumb round Like this, very good.

Now I have done enough of this.

Let me show you how to do the (knives clattering) I have a beautiful gray plate Huh?

I have here cornucopias made like this, which I will put, to show it to you.

They we go.

I will make one more for Look, I'm going to put the and roll it this way.

There we go.

And around these slices of there we go, all around the quite pretty and quite happy Look at this, the colors are And the taste is not Let's put that big one two kiwis here, and two And we have it all made.

On this goes the dressing.

Let me turn it so you can There we go.

A little bit of dressing, (blender whirring) And your salad is made and very different tasting salad Enjoy it, have a good time.

You can prepare hundreds And by the time you come you may have made 500.

So if you want more information make sure to get back to me, that's all in your book.

However you may want to get back I'll be glad to hear from you.

Goodbye, see you next time.

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