Unicorn (Unicorn@Indenial.com)
Tue, 15 Dec 1998 13:25:37 -0500
Reader Claire Voltaire (do you suppose that's her real name? Is there
a Kato Plato out there? A Beauregarde Kierkegaarde?) submitted the
following:
Give a man a fish and you feed him for a day, but teach hundreds of
men to steal fish and give you a percentage... WHOA! You could
pretty much retire.
Our quick-and-easy, low-fat, vegetarian "Pre-Holiday Diet Menu" (whew)
recipe today is "Salade Cuite", which is just fancy-dancy French talk
for "cooked salad". If you are into putting on airs (as I am) you can
toss this one into your conversations like so: "The salade cuite I had
my last time in Marseilles wasn't nearly as amusing as the Chef's
recipe". Try it. Your friends will stare at you wide-eyed.
Salade Cuite
1/4 cup (60 ml) chopped onion
1 shallot, finely minced
1 Tbs (15 ml) olive oil
4 heads lettuce (red leaf, green leaf, Boston,
Bibb, or a combination of these) washed,
coarsely chopped, and slightly damp,
1 head radicchio (Italian chicory), optional,
washed, coarsely chopped, and slightly damp
1/2 tsp (2 ml) fennel seeds
Salt and freshly ground black pepper to taste
A grating of fresh nutmeg
Heat the olive oil in a large skillet over moderate heat, and cook the
onion and shallot for about 5 minutes, until translucent but not
brown. Add the lettuces and stir until the volume is reduced. Add
the fennel seeds, salt, pepper, and nutmeg, and cover partially. Cook
for about 10 minutes, stirring occasionally, until the lettuce it
completely limp. Continue to cook uncovered, stirring frequently,
until the liquid has evaporated. Serves 4 to 6.
This archive was generated by hypermail 2.0b3 on Wed Dec 16 1998 - 09:00:01 EST