Recipes by Joey Bishop: California Salad; Make-Me-That-Potato-Jazz

Joey Bishop's California Salad

1 head washed, drained, crisped bronze lettuce
1 head washed, drained, crisped escarole
1 head washed, drained, crisped curly endive
1 lb. can cut green beans, drained
1 lb. can red kidney beans, drained
1 lb. can garbanzo beans, drained
2 or 3 ?nely chopped scallions (white part only)
6 hard-cooked eggs, sliced
1 cup olive oil
1/2 cup distilled (or red wine) vinegar
1 1/2 tsps. salt
1/4 tsp. freshly ground pepper
1 small jar (2.25 ounces) drained, sliced ripe olives
1 or 2 cans (2 ounces each) anchovies, rolled or fillets

Break lettuce, escarole and endive into bite-size pieces in a large salad bowl. Add green, kidney and garbanzo beans, and 4 sliced hard-cooked eggs. Toss lightly.

Prepare dressing by mixing together olive oil, vinegar, salt and pepper. Pour over salad greens, tossing lightly. Garnish with remaining sliced eggs, olive slices and anchovies. Serve at once with crusty slices of fresh Italian bread. Serves 8-10.

For convenience salad can be prepared several hours ahead. Refrigerate, add dressing at last minute. Makes an ideal offering for a buffet table.

Joey Bishop's Make-Me-That-Potato-Jazz

Peeled Irish potatoes
Hard-boiled eggs, diced
Salt
Freshly ground pepper
Sliced yellow onion browned in schmaltz
Schmaltz (rendered chicken fat)

Boil potatoes in salted water until tender. Drain, mash until light, adding a little hot water if necessary.

Add eggs, salt and pepper to taste and browned onion, mixing well. Heat schmaltz in cast-iron skillet and add potato (or place in casserole lightly rubbed with schmaltz and heat in moderate oven). Cook over low flame about 5 minutes. Serve as main course for luncheon or supper dish or as side dish for roast breast of beef.

Ready-made schmaltz can be purchased from a kosher butcher or prepared in the following manner: Cut chicken skin and fat into 1-inch squares. Place in a heavy saucepan with a small amount of diced yellow onion and a little water. Simmer very gently until all the fat has been rendered and the chicken skin is crisp and brown. Strain schmaltz, reserve grebenes (cracklings) and use to season chopped liver or eat plain.