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
Girl #2: Well, I learned how to cook salad...
-- overheard by Margot
posted by Overheard at Western at 6:22 PM
7 Comments:
Perhaps she is afraid of E. coli? Maybe the raw food movement is over, and now the warm food movement is in?
i put salad in the microwave all the time...
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
Method:
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.
Russian Cooked Salad
Thanks, Comrade.
yeah because im sure Margot just simply forgot to insert the "Russian Cooked Salad" part... lol...
I thought the point was to avoid stem.
The ingredients to that salad make me gag.
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