Onto this pristine canvas Dalí serves splashes of edible color:
RED SALAD
Serves 4 for lunch, or 8 as a first course
8 ounces red beets, diced
8 ounces smoked tongue, diced
12 ounces red cabbage, finely grated
5 tablespoons heavy cream, chilled
3 tablespoons lemon juice
1 tablespoon tomato paste
1 shallot, sliced
1 teaspoon sugar
cayenne pepper to taste
salt to taste
Iceberg lettuce leaves
Combine cream, tomato paste, sugar, shallot, and pepper. beat with a whisk until mixture is light and foamy, about 3 minutes. Slowly beat in lemon juice. Place beets, cabbage, and tongue in a bowl. Add dressing and mix well. Cover and refrigerate 2 hours. Add sat and pepper to taste. Serve on a bed of lettuce.
Note: Serve with hot French bread and a light red wine on the day it is made.
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