My need for lightness + veggies + balsamic vinegar + SPICE (PUT SPICE IN ALL THINGS!) lead to….
This salad was invented by my husband and actually only has one conventionally “spicy” thing in it (can you spot it?). The rest are veggies that just naturally have that zing. Not only is this salad intellectually and thematically interesting.. but its tasty too!
Ingredients/Steps for One Serving
Basically cut up and add to a bowl in this order… AS PER USUAL: I no good at this measurement thing… so best judgement is need.
Two handfuls of Roquette (Argula) – (WOW, the english wiki has nothing on roquette… So here is the french one, look at the pretty pictures) Mixed greens can be substituted if necessary. But roquette has a zing that completes the salad. Edit: Thanks, Cliff! It’s called Argula in the states.
Cubed half of a tomato
1/8 of an onion sliced – Three slices about
Handful of julienned radish – Small red ones or large white one
1/4 julienned zuchinni (optional) – Not sure if this adds anything but it was in my fridgerater and hence in the picture above. Just more greenery! Sliced cap mushrooms are also a nice neutral complement.
1/3 cup cubed feta (optional) – Optional only if you want to save some calories. OTHERWISE ROCK THAT FETA! I like the basil, olive oil soaked type… but any will do!
1/4 cup Hot wasabi fried peas (optional) – Okay, not really optional. Because they are awesome. But I suppose you can save some calories again by cutting them out. I prefer the spicy wasabi ones but you can get them non-wasabi’d.
Dress with 1 tbsp of olive oil and 2 tbsps of balsamic vinegar – I actually like to use the olive oil from the jar feta. 🙂
A couple dashes of ground pepper on top – Do not even bother if its not fresh ground pepper.
So voila! The radish, onion and roquette are “spicy” or zingy naturally. And with the crunchy spicy wasabi peas, balsalmic and ground pepper on top, they are perfectly complimented. It is a simple but very satisfying salad!
Austin calls it the Shocker (don’t sue us Dane Cook) because it’s shockingly good. I call it the Nom-wegian. But here is Austin and I’s take on the popular Norwegian Salad served in a lot of restaurants in Paris. Norwegian Salads are usually denoted by a plethora of seafood on top of the salad, where our version just has succulent smoked salmon atop (one of the principles of frenching it up.)
Sorry I need to take better pics… Trust me it looks as good as it tastes. Also, this picture is pre-dressing.
This salad was one of our first attempts to make a Parisian salad. I encouraged Austin to put potatoes on it and he said IT CANNOT BE DONE. And I told him I DON’T TAKE “IT CANNOT BE DONE” FOR AN ANSWER. Result = NOM and Austin being wrong (SEO that).
Ingredients for One
Gonna try to make these measurable but I am one of the type of cooks that cooks by the heart and with no scientific reasoning.
1 tsp olive oil
1 cup of cubed potato (Half one of those brown ones?)
Half cup of diced onion (Quarter of a big yellow onion?)
Pinch of salt
Pinch of pepper (This best be ground pepper!)
Diced half of one dried chili peper (Best thing in my arsenal! You MUST get a bag down at the asian marke. So cheap and lasts for ages and can/should be put it in EVERYTHING!)
Add the potatoes and onions, season with salt and pepper, and cook slowly on low for 20-30 minutes (longer for bigger chunks, done when a fork easily pierces the potatoes). Mix often. This is the majority of/the only cook time. PRO TIP: Add Srircha sauce and diced garlic.
While this cooks cut up the rest of your veggies.
Have a beer.
Ten minutes before your done cooking you can start building your mega salad.
Dressing: Add in a small bowl your dried pepper, balsalmic and aioli and mix well. It will be clumpy… so may have to whisk that baby.
In a large bowl (make it big!) add your washed roquette or preferred greenery.
Add your tomatoes and avocado.
Slap your fried potato onions on there.
Salmon on top of that.
Sprinkle with feta.
Drizzle on the dressing. Start with a little because you may not need much.
These points include fast food as well. There are other core fundamentals I’m sure I have not experienced. Slow cooked fowl also seems pretty darn popular. And snails are common to find but not as stereotypically so as you might think.
But most importantly…
Is there an egg on it?
We have found eggs:
On raw meat
On a pizza
On a salad
In a calzone
On top of pasta
And it is damn delicious. Usually these are over easy eggs.
Austin ate this a week or so ago. Raw Beef, with an egg on top, potatoes on the side not pictured. With a French rating of 4 out of 8 points. Verdict: PRETTY DARN FRENCH
A Very French Lox & Bagel Twist = Lox & Baguette
So taking 5 of the 8 points I give you my recipe for an awesome breakfast/lunch/dinner sandwich. Add some potatoes on the side and you got 6 French points!
For One Sandwich You Need…
Third of a Baguette (We used a poppy seed one. Best if you get a wider one as our was a little awkward to eat, being we just put two baguettes next to each other to make it wide)
Two slices of onion
Boursin – Or any herby cheese spread or soft cheese (might be good with goat cheese)
A palm size amount of Smoked Salmon Lox
Cut an amount of Baguette that fits your tummy size and split it in half to create your open face sandwich surface.
Towards the end of cooking the egg, toast your baguette in a toaster or hot skillet.
OPTIONAL: In the last 30 seconds or so of cooking your egg place your salmon on top. I personally prefer my salmon to not be cold with the hot egg. But be careful not to cook it too much. You can also place a lid over the skillet to expedite this (only 15 seconds though).
When done, be sure to take the egg/salmon off the heat so it does not overcook.
Spread boursin on the baguette.
Onion layer comes next.
Egg & Salmon on top.
Voila! You might also enjoy Capers on top.
Now eat while watching this:
Basically what I think of when I see an egg on EVERYTHING in France.