Subject: Alienor Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 02 2002 - 10:25:27 EST
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F O O D F U N N Y
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Thanks to reader Susan Samuels of Lemoyne, PA for this true food
funny:
Here is a story that happened the other day. My 19-month-old son,
Eric, was walking around eating from a small bag of Teddy Grahams. As
he is often wont to do, he offered me one. I bent down to get it,
kissed his sweet little head, and bit into the cracker. To my
surprise it was a piece of Teddy-Graham-colored dog food. Yuck!
(Sorry, Nell.) From now on I surreptitiously sneak a peek at his
offerings.
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T O D A Y ' S R E C I P E
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Here is a salad that could also double as a first course. It is one
of more than 30 recipes under the heading "Salad" in Larousse
Gastronomique, and the other entries include Chinese-style duck salad,
salade Nicoise, seafood salad, and Toulouse salad.
All recipes this week are adapted from "Larousse Gastronomique,"
Clarkson Potter/Publishers, 2001 available in the new World Wide
Recipes Cookbook Store at
http://www.worldwiderecipes.com/cookbooks.htm
Alienor Salad
2 Tbs (30 ml) prepared horseradish
1/2 cup (125 ml) creme fraiche or sour cream
2-3 smoked trout, skinned and boned
Lettuce leaves for garnish
1 large avocado, peeled and cut into thin slices
1/4 cup (60 ml) slivered almonds
Lemon wedges for garnish
Combine the horseradish and creme fraiche. Arrange the smoked trout
fillets on top of lettuce leaves on 4 to 6 salad plates and top with the
horseradish mixture. Arrange the avocado slices around the trout and
sprinkle with slivered almonds. Garnish with lemon wedges. Serves
4 to 6.
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