This week's Whisk Wednesdays recipe, Class 15, Part 3, is Salade de Sardines Crues aux Epinards (Spinach Salad with Fresh Sardines) and can be found on page 197-198 (along with the discussion of Vinaigrettes on page 55) in the Le Cordon Blue at Home cookbook.
Epinards are not a big hit around here...actually, Epinards have never once been invited into the house, let alone for a meal or snacking. We all like various kinds of fish, but sardines are not one of them. I substituted, because at Whisk Wednesdays we are very practical and if one does not like the recipe, one is free to PLAY with it. Shrimp is always popular around here, so I subbed in that.
This was one really great salad...really great. I only made enough for two as Mark and I were watching the Iowa/Iowa State football game while the boys were doing their own thing and opting for leftover pizza for lunch. I knew this would make a nice lunch for Mark and I, much preferred over the leftover pizza certainly.
I guessed correctly, Mark declared it "most excellent" and declared it a Keeper.
While probably not your standard halftime lunch for a football game, this is SO going on our Christmas Eve menu this year for the salad course. It just looks like Christmas on a plate, dontchathink?
The recipe is quick, the prep all easy, the longest part is marinating the sliced mushrooms in the vinaigrette for an hour, so you need to plan ahead on that a little. I used six fairly large shrimp, cutting them in half lengthwise after I steamed them, which enabled me to use the right halves on one plate, the left halves on the other plate so the little shrimps were all facing the same way on each plate going around the circle. I know...compulsive...I am completely compulsive, who cares and even notices these things? So, just in case you are also of a mind, that's how you do that.
The combination of lime, vinaigrette, and shrimp is light and very pleasing. I think I really should use limes more often. Limes definitely are not getting enough playing time around here...need to take them off the bench and bring them into the game more often.
Next week from Le Cordon Bleu Cooks at Home is: (September 17)• Éstouffade de Boeuf Provençale (Braised Beef Casserole, Provence Style) page 139-140 {discussion of braising and stewing, page 140}. If you would like to see how the other members met the sardine challenge, you can click here, and then click on the individual participant's blog, and then really, think about joining us!
Oh, and in case you were wondering: The Iowa Hawks won against the Iowa State Cyclones, so the Cy-Hawk trophy returns to Iowa City. It's been a win/win afternoon for me, both the salad and the Hawk victory made for one fine afternoon.