“Perseverance is what makes the impossible possible, the possible probable and the probable achieved.”
Leon Trotsky.
Hello, young Padawan
I heard your holidays were somewhat (too) festive… Liver and intestines on strike, do not panic; we will add a cute and somehow detox recipe today to the blog, like this one or that one, which can help you restore life to your overstretched organs, but still look appetizing and sexy.
A little anecdote to start the year off right. You know, I’m really not attached to my stats, but if there is a time when I have fun watching them, because you know I like a good laugh, it’s the days after New Year’s Eve. Indeed, my most watched articles at this time are the two recipes above, my article on anti-inflammatory diet, and This one. A good slice of fun, I said, you are the best, by far!
On to the recipe.
The winter salad, anti hangover mode.
For two guests, with a head like a gas meter…
4 handfuls of lamb’s lettuce
1 large endive (or 2 small ones)
2 dried apricots
6 walnuts
A handful of Biocoop’s granosalade mix (or a few pumpkin seeds, flax seeds, pine nuts, a few oatmeal, a few raisins, and cranberries… depending on the contents of your cupboard and your tastes)
1 very small tray of bacon bits, vegetarian or not
2 eggs from Suzanne, Paulette, and Jeanine* or 2 organic ones (or 4, for the hungry ones)
1/2 an apple
4 sprigs of parsley
4 tsp aged balsamic vinegar
2 tbsp of your finest olive oil
Salt, Madagascar pepper
Optional: two slices of wholemeal bread with natural leaven.
Recipe
Wash the lamb’s lettuce, endive and apple.
Slice the endive very finely into rings, coarsely cut the lamb’s lettuce if some leaves are too large, and slice the apple as thinly as possible, even with a mandolin if you have one – being careful not to cut your fingers; I remind you that you’re hungover. Pretty apple slices should be almost transparent.
Also, chop the dried apricot as finely as possible with a knife. Remove the shells from the nuts. Chop the parsley.
Boil a pot of water and heat a pan over medium heat. Put the (real or fake) bacon bits in the pan for 5-7 minutes of cooking, and the eggs in boiling water and cook them over medium heat for four to five minutes if they are small or medium in size, five at six if they are large or very large, over medium heat as well.
Remove the (real or fake) bacon bits when golden, and remove the excess fat if necessary by simply passing them through a fine metal colander. Keep warm.
When the eggs are cooked, pass them under cold water for a few seconds, then peel them without burning yourself (reminder: hangovers and heat don’t mix well either, lol). Keep warm.
Presentation
In your nicest soup plates, evenly arrange the lamb’s lettuce, the endive slices, add the walnuts – roughly breaking them up by hand – the thin slices of dried apricot, elegantly pour a little granosalade mixture or the seeds your choice, add the thin slices of apple and the bacon bits, veggie or not.
Drizzle the vinegar and oil in circles over the plates with a spoon, then cut the eggs in half and present them on the salad with love, glory, and beauty. Drizzle the parsley over the plates, then season with salt and pepper to taste. Gourmets will add a slice of wholemeal bread to enjoy the whole thing.
Serve immediately!
For the food-wine pairing, I recommend a voluptuous bottle of Vichy Célestins or a wonderful glass of Mont Roucous, at room temperature. You deserve it, lol.
And of course, I’m finishing this delicious recipe, which will be good for the intestines, indeed, but also for the taste buds, body, mind, and soul, by wishing you a very happy new year 2023, in health, with lots of love, joy, beauty, but also courage and perseverance. We are going to need it.
XO 🥊
*To find out who Suzanne, Paulette and Jeanine are, and pick up a great recipe along the way, click here.
