All together, now, grab that cigarette* and glass of wine, smear on a thick French accent and say it with me:
Mmm, fancy blog. Back to things that make sense, I was craving a “salade parisienne” earlier today, which proved to be quite the obstacle to focusing on bidding for public interest jobs in the form of cover letter after cover letter after cover letter..
I was thinking of the old days when I was free and in Paris, sitting at the brasserie down the street from my room, drinking a nice glass of wine, eating this fat salad, and sketching the random super French-looking Parisian men all around me. Ah, yes. So, a few cover letters down, I just had to give in to the cravings.
This baby’s a salade composée, I think it is in French, which just means it’s a calm and composed salad. Well, I’m not entirely sure what it means, but it’s just a bunch of good stuff all together, covered in a delicious Dijon vinaigrette–tomatoes, olives, thick-sliced ham, Swiss or Gruyère cheese, and hard-boiled eggs..
OK, concession. I don’t really know how to hard-boil an egg. Debone a duck? Yes. I mean, no, but hopefully soon.. That’s the next ridiculous and totally unnecessary challenge on the docket. But nonetheless, I’ve boiled about two eggs in my life, and there’s so many confusing directions on it.. Boil for four minutes and 28 seconds, remove from heat, jump on one foot, put back on heat, heat to 164º for approximately 34 seconds, attempt a backbend, and if you don’t fall over, the egg is ready!
That’s what it seems like anyway. But I found a good simple recipe, which I will so generously share with all of you who undoubtedly already know how to hard-boil an egg. And seriously, I like deviled eggs.. What have I been missing?!
Once they came to a full boil, I removed them from the heat, then let them sit for 15 minutes. It worked.
That’s really the most complicated part of the whole recipe.. Unless you want to add sliced boiled potatoes. Then you just have to boil those babies, too. I would’ve–it’s tasty–but I was hungry and impatient and only wanted to dirty up one pan. I’m so green. And lazy.
1/2 – 2 tablespoons white wine vinegar, or lemon juice
1 – 2 teaspoons Dijon mustard
6 tablespoons olive oil, or other salad oil
salt and pepper
Whisk together vinegar/lemon juice and Dijon mustard. Add in the oil slowly, continuing to whisk. Season to taste.
Ahh, beautiful thing. You can add loads of stuff on top of your lettuce (I use red leaf) here, but traditionally you choose from:
Sliced cheese, all rolled up pretty–typically something white, like Swiss or Gruyere
Sliced ham and/or turkey–also all rolled up pretty
A slice of chicken
Boiled sliced potatoes
Boiled green beans
On and on…
Toss the lettuce with dressing then top and eat!
*Disclaimer: I do not condone smoking.0