At lunchtime today my helpful husband came to the bedside to ask if ailing spouse wanted some lunch. I grunted a yes, requesting something fresh and he magick'd up a salade composee, par excellence. Topped with a gently boiled egg, cut in two, with the yolks just slightly soft and glowing golden yellow in the milky white. The salad was flavoured by the lubne balls I made a while ago, and left marinading in some lovely virgin olive oil. The balls were rolled in dried basil with a pinch of pepper and salt. Other ingredients included cold roast chicken, from last night, walnuts, charred green pepper, grated carrot, and crisp lettuce. It was accompanied by butered toast, and it was lovely.
Salade composee is not made enough in this house, well, not the salad that I want to eat. The salade composee I'm talking about doesn't include big slices of onion, tinned sweetcorn or beetroot. That's what I think of as German salad. The salade composee I'm talking about has various ingredients and piled up, ready to be mixed up. Steve thinks we don't eat it enough because Kit only likes green salad. Whatever the reason, he has revived my interest, because mixed salads give a lift, with their variety of colour, flavour and texture.
A salad like this is a complete meal. In fact I couldn't finish mine.
If you don't want to start preparing this meal two weeks ahead, substitute the marinaded lubneh balls for other soft cheese, and drizzle the salad with good quality olive oil, a few grindings of pepper, pinch of salt and a sprinkle of herbs. You could also use this salad dressing.
Recipe
Ingredients
1/4 green pepper
4 marinaded herbed labneh balls
1 egg
4 lettuce leaves
4 or 5 walnut halves
1 small carrot
some cooked chicken
Method
Char the skin of the pepper over the gas flame and scrape it off, chop it into small pieces and set aside.
Chop the walnuts.
Put an egg into cold water in a pan, bring it to the boil and simmer for 6 minutes, then drain the hot water and cover the egg in cold water and set aside.
Peel the carrot and grate.
Wash and dry the lettuce and tear into small pieces.
On a plate or bowl arrange the lettuce, scattering the walnuts, peppers and cheese over it.
Peel the egg and cut in half, and arrange the halves on top.
Eat.
Other salades composees we like are Salade de Gesiers, Salade Nicoise
Salade composee is not made enough in this house, well, not the salad that I want to eat. The salade composee I'm talking about doesn't include big slices of onion, tinned sweetcorn or beetroot. That's what I think of as German salad. The salade composee I'm talking about has various ingredients and piled up, ready to be mixed up. Steve thinks we don't eat it enough because Kit only likes green salad. Whatever the reason, he has revived my interest, because mixed salads give a lift, with their variety of colour, flavour and texture.
A salad like this is a complete meal. In fact I couldn't finish mine.
If you don't want to start preparing this meal two weeks ahead, substitute the marinaded lubneh balls for other soft cheese, and drizzle the salad with good quality olive oil, a few grindings of pepper, pinch of salt and a sprinkle of herbs. You could also use this salad dressing.
Recipe
Ingredients
1/4 green pepper
4 marinaded herbed labneh balls
1 egg
4 lettuce leaves
4 or 5 walnut halves
1 small carrot
some cooked chicken
Method
Char the skin of the pepper over the gas flame and scrape it off, chop it into small pieces and set aside.
Chop the walnuts.
Put an egg into cold water in a pan, bring it to the boil and simmer for 6 minutes, then drain the hot water and cover the egg in cold water and set aside.
Peel the carrot and grate.
Wash and dry the lettuce and tear into small pieces.
On a plate or bowl arrange the lettuce, scattering the walnuts, peppers and cheese over it.
Peel the egg and cut in half, and arrange the halves on top.
Eat.
Other salades composees we like are Salade de Gesiers, Salade Nicoise
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