Friday, December 08, 2006

The trick is to keep it al dente.

Girl #1: So you learned how to cook this weekend? What can you make?
Girl #2: Well, I learned how to cook salad...

-- overheard by Margot


Anonymous Anonymous said...

Perhaps she is afraid of E. coli? Maybe the raw food movement is over, and now the warm food movement is in?

10:51 PM  
Anonymous Anonymous said...

i put salad in the microwave all the time...

1:22 AM  
Anonymous Anonymous said...

Russian Cooked Salad

Chef: Lynne Manford
Australian Organic Vegetarian Cooking School

You need:
A couple of potatoes
2 good sized carrots
1 good sized leek with plenty of white stem !
Bunch of baby beets or 3 good sized beets
10 cups of capers
2 - 3 tablespoons chopped dill
Olive oil
Fresh parmesan

Chop all vegetables into even sized small dice. Bring a pot of water to the boil, reduce heat then throw in potato only til tender but still firm. Add sliced leek and simmer for a few minutes. Remove and place in bowl with potatoes. Add carrot to pot, simmer til tender but firm then remove and add to bowl.

Finally add beets and repeat process. Mix all the veges well with the capers, dill, a sploosh of olive oil and season to taste.

Serving Suggestion: To serve, place some warm or at least room temperature salad on a plate, top with some baby greens such as spinach, rocket or mizuna then add shaved parmesan to taste.

10:42 AM  
Anonymous Anonymous said...

Russian Cooked Salad

Thanks, Comrade.

12:55 PM  
Anonymous Anonymous said...

yeah because im sure Margot just simply forgot to insert the "Russian Cooked Salad" part... lol...

7:03 PM  
Anonymous Anonymous said...

I thought the point was to avoid stem.

3:46 PM  
Anonymous Anonymous said...

The ingredients to that salad make me gag.

1:40 PM  

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