Dale Huffman: Here's how to make Peasant Stock salad
Tuesday, March 13, 2007
It is always amazing to me after all these years of writing this column how responsive and helpful the readers can be. When I ask for assistance, you are always right there.
Several months ago I reported that Wilma Poff of Kettering remembers eating at the old Peasant Stock restaurant that was situated in the Town and Country Shopping Center in Kettering. The site is now the home of the popular Figlio eating establishment owned by Peter Danis.
Wilma had written to tell me she missed the Peasant Stock salad, one of the original restaurant's signature offerings.
The last time I counted, there were an amazing 126 replies to the request for information about the salad.
Many of those in touch shared the information that the recipe for the Peasant Salad is reprinted in the Discover Dayton cookbook first published in 1979 by the Dayton Junior League as a fundraiser.
Angi Day sent along the recipe with the comment, "We made this salad the other day for my son's birthday. It is just wonderful."
Katherine Wilbite wrote, "I always enjoyed eating at the Peasant Stock. In fact, when my husband and I got married we had a very small wedding, and hosted the wedding dinner at the Peasant Stock. They took very good care of us. We miss the restaurant."
After sharing the recipe Katherine wrote, "I always make this salad the day before and let it sit in the refrigerator overnight. The flavors blend wonderfully. In recent years I have used green leaf lettuce in place of the head lettuce. The recipe makes a large salad and I take it to potlucks quite often. It is a big hit. I hope Wilma enjoys it."
Barb Heindenreich, who once was a bartender and server at the restaurant, sent along a copy of the salad recipe with "best wishes for those who enjoy this."
Emily Scott calls the Peasant Stock salad "yummy" and explained that she has hundreds of cookbooks in her home. "I love solving recipe mysteries for everyone," Emily wrote. "And I enjoy reading your column, especially the ones about Angels and those who do good deeds."
Michelle Hutchinson of Kettering sent along the recipe with the comment, "I always make this salad for our family gatherings. The Peasant Stock was our favorite restaurant."
Judi Grampp said she is 62 and remembers the salad. "If someone provides you with the recipe, please share it. I just loved that salad."
So, here is the Peasant Stock Salad recipe as shared by a large number of kind cooks.
I thank you for your help and I am sure Wilma Poff does too.
Dale Huffman wants your suggestions and story ideas. He'd like to share a story about you, your family, or a friend that you find touching or humorous. This column is for you. Have you seen the works of a good Samaritan? Do you want to share a special day coming up in your life? Send e-mail to dhuffman@DaytonDailyNews.com or write to Dale at 45 S. Ludlow St., Dayton, OH 45402. Fax: (937) 225-2489. Phone: (937) 225-2272.
Peasant Stock salad
1 head lettuce, bite-sized pieces
3/4 cup chopped celery
1 green pepper, chopped
8 ounces fresh spinach, torn
2 medium red onions, sliced
6 hard-boiled eggs, sliced
1 10-ounce package frozen peas, not cooked
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon white pepper
1 pint Miracle Whip (mayo can be substituted)
6 ounces Cheddar cheese, grated
1/2 cup crumbled crisp fried bacon
In a large bowl mix together lettuce and celery. Layer all remaining ingredients over lettuce and celery in the order listed. Cover and refrigerate for 8 hours. Toss together just before serving. Yield: 8 servings.