At Le Relais Gascon, near Place des Abbesses, their salads are enormous. Earlier this fall, Paul and I would walk past the people sitting outside and almost everyone would have a huge wooden bowl in front of them containing a gigantic salad. When we ate there the next week, I believe I ordered the salade du chef, which had salad greens, chunks of roasted chicken, chunks of emmenthal, hard-boiled egg, carrots, cucumbers, a light vinaigrette and was covered with sautéed garlicky potatoes. That was my kind of salad. Paul ordered the one with greens, lardons (chunks of bacon), chevre, egg, carrots, etc, and, of course, those potatoes. All this is supposed to be representative of the food from the southwest of
A salad I really like to make a home is a Salad with Avocado and
Salade aux Avocats et Clementines
2 large handfuls of salad greens
(I like something sturdy for this; a mixture of romaine, spinach or bibb lettuce is nice)
½ ripe avocado, sliced
2 clementines, peeled with segments separated
1/4 red onion, thinly sliced
vinaigrette: (an approximation)
1 Tbsp. balsamic vinegar
1 Tbsp. orange or lemon juice
1 tsp.
2-3 Tbsp. olive oil
Whisk together vinegar, juice and mustard. Season with salt and pepper. Whisk in oil to incorporate. Combine salad greens, avocado and clementines. Drizzle with vinaigrette. Serves 2.
Le Relais Gascon
6, rue des Abbesses
75018
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