Monday, March 9, 2009

Salad Unholy Mess

Tonight's dinner was from our monastery salad cookbook, and it was called a "salad picardie," evidently because it's from the Picardy region of France (and wholly unrelated to any spaceship captains played by Patrick Stewart).

It was also a recipe to spray stuff all over the kitchen.

First, the main ingredients were tough to toss. Shredded cabbage, thinly sliced red onion, cauliflower florets, and cubed cucumber really want to throw themselves out of the bowl as if they were lifeboat-less passengers on the Titanic rather than combine into a useful salad base.

Second, I can't peel hard boiled eggs. Fortunately, they're supposed to be chopped, so crumbly egg was not a problem.

Third, the roquefort, which is supposed to crumble, didn't. At room temperature, it assumes the same consistency as Play-Doh®. Have you ever crumbled Play-Doh®? I haven't been able to. I tried "flaking" the cheese from the measuring cup with a fork, which transferred uneven clumps of soft moldy cheese to the fork. And then I shook the fork vigorously, throwing cheese clumps across the kitchen and anywhere but in the bowl.

Fourth, after adding the chopped nuts and the dressing (that was easy), I had to toss again. The salad still wished to flee.

Fortunately, enough salad stayed in the bowl for the Sherbs and I to have dinner. It was quite a tasty salad, if a complete production.

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