Well, now I’ve landed myself in a stew. Bigos, to be precise. Yes, because Kaja has taken offence, mortal offence, at Prymitywna Kuchnia over a comment about a comment. And now we’re in the doo-doo.
No need to take offence, though. Just listen to a bit of advice from an older mate. Right? You wouldn’t take offence, would you?
After all, the introduction on a respectable recipe site ought to have a beginning. For example: Yesterday I went somewhere awful. So awful that today I have to sustain myself with something healthy, low in calories and light on the stomach. Actually, I ate this salad hoping that tonight I’d be eating somewhere a thousand times better than yesterday’s place.
It needs a middle too, as follows:
Yesterday I was practically forced to eat at the Hard Rock Cafe. I don’t like the place. The burger I ate there yesterday was so big and came with such an enormous pile of chips that I can still feel it today. That may have something to do with the considerable amount of beer I poured into myself to go with it. Still, apart from the fact that it was big, I’ve got nothing good to say about the burger. I can’t recommend the Hard Rock Cafe. Especially since the next day all you’re left to stew in is remorse.
You can even throw in a poem, say one sent in by a Finnish poet friend. Something like this:
Hard Rock Cafe
Nay. Nay. Nay.
And there’s no point taking offence, right? Because the intro needs an ending too.
Especially since I punished myself today by having salad for lunch instead of meat. A fairly simple salad, tasty and definitely healthy. Nothing really sets it apart except the nicely crisped ham and a decent, gloriously primitive mustard dip. I recommend it!
At a glance:
Prep time: 15 minutes
Serves: three small portions
Calories: none, because I said so
Ingredients for the salad:
- a few iceberg lettuce leaves
- half a pack of lamb’s lettuce
- 8 cherry tomatoes (hopefully sweet ones)
- half a cucumber
- half a red pepper
- 5 slices of dry-cured ham
- a teaspoon of honey mustard
- a teaspoon of horseradish mustard
- a teaspoon of mild ketchup
- a tablespoon of olive oil
- salt
- ground black pepper
How to make this slightly sweet salad:
I washed the vegetables and salad leaves and dried them with a paper towel. I tore the lamb’s lettuce and iceberg into small pieces, quartered the tomatoes and diced the cucumber and pepper. I tossed all the vegetables together with a little salt and pepper.
I heated the oven to 200 degrees Celsius and laid the ham slices on foil (you can see it in the photo below). I baked them for about 6–7 minutes to dry them out. Then I cut the ham into 2–3 cm pieces and added it to the vegetables.
I made a dip with the mustard, ketchup and olive oil. I mixed the ingredients thoroughly and added it to the salad. I gave the salad a really good toss and left it for about 10 minutes for the flavours to come together. All done. Enjoy!
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