bits and pieces

Tuesday, March 15, 2011

louise o'shea salad (nom nom nom): layers, chips, cheese - delicious.

This is the bestest 'salad' in the world. I'm not sure if you can actually count this as a salad as a central ingredient is chips but you say potat-o, I say pota-toe, you say salad, I say fritos.

NH ladies, making texmex night. Back before the
Spice Girls + Beer + No Dinner incident.
Louise O'Shea salad somewhere in the background. 
The first time I had this salad was 2006, which makes me feel really old. It was second year and we were on our now legendary first trip to Freedom, New Hampshire (yeah it was awesome). My lady love O'Shea, Mady, Latenite, and I were on food + vittles duty, which involved deciding what was for dinner and then making it for all of our hungry friends. Until the last night when we realized we had made dinner and cleaned up every night while the boys went out to shoot guns and shotgun energy drinks. Needless to say, when they returned on the last night we were several beers deep, in our undies, cutting our own hair, and listening to the Spice Girls. Dinner was not ready.


However, days earlier when we had many more brain cells, O'Shea made this salad, which has now come to be known as Louise O'Shea salad. I think she got this recipe from her mom, and I can only say - bless her. This is a love-hate recipe - I LOVE it. I honestly get cravings for this and run out to buy the ingredients and make it. My old roommates hated this though -and would chuckle to themselves and shake their heads when they'd find me eating this out of a giant salad bowl. 'Their loss' sez I. That said, if you look at this recipe and think 'cheese? peppers? beans?' and feel hesitant, do this up as a salad for a south western themed dinner and you'll be much more OK with it. I promise.

ingredients:
1/2 a can of dark red beans, drained and rinsed. 
2-3 tomatoes, diced
1 pepper (red/yellow/orange), diced
2 stalks of celery, cut in half lengthwise, and then diced
1 cup of grated marble/cheap cheddar cheese. As noted by another friend Rose, you might want to grate a little more to compensate for the cheese that you will undoubtedly eat. 
3 cups of crunched fritos. What is crunched you say? Semi-crushed. As in, I took these in my hand and crunched them like the culinary Hercules I am. 
1/2 cup - 2/3 cup of catalina dressing (it's bright red and you buy it at the grocery store. I think I might use the kraft kind. I'm not sure)

other things you will need:
 a cheese grater for grating your cheese. 
a big salad bowl. I layer this salad when I make it, so a clear glass bowl is extra fun. 

  1. This is sooooooOOOooo complicated. Lies. Chop your veggies as noted above. 
  2. In your bowl add your beans. Then add your pepper. Then add your celery. Then add your tomato. Then add your cheese. Then add your chips. 
  3. Drizzle on your dressing and eat. If you aren't eating it right away, save the drizzling until just before serving. Then let me know how right I was/O'Shea was/her Ma was about this glorious six layer (seven if you count the dressing) chip-cheese-bean-salad masterpiece. 
I will add a new photo of this salad once I make it again. SO MANY LAYERS. 

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