The cray-zee schedule has officially started! Well, I kicked it off a week ealier than previously planned and I am quite glad I did. We all know that it’s not because you have one important thing on the agenda that everything else takes a backseat. Every bits and pieces of life that you are trying to juggle all want a spot on the passenger seat while you are trying to drive without knocking other people over. One thing that helps me keep focused is good nutrition. Sweet or savory. Salads especially.
I always try to take time out to fix myself a proper lunch and eat by the window without any incoming noise. It helps recharge my internal batteries and ensures that I don’t forget all the other things and people around me. When my friend Tara mentioned this salad from The Breakaway Cook I instantly started craving daikon radishes. I never think about adding them to my shopping list but I have done so three times in the past week. This salad? I made a version of it just about as many times. The one pictured here is probably my favorite.
It’s loaded with good stuff, it’s refreshing, it’s tasty and it’ll bring you good juju for the day. Ok, I am making this last bit up but I felt energized and ready for another 12 hour shift right after eating it. The beauty of salads is their endless possibilities for adaptations. Eric makes his with daikon radishes, pomegranate seeds, avocado, edamame, orange pepper. Mine included daikon and red radishes, avocado, watercress, carrot and pomegranate seeds. It’s the end of the season here for those but I needed them for work and had leftovers.
I decided to start working on the photography for Carrie’s book a bit earlier than planned, mostly to find a rythm and properly organize my time. The experience has been nothing short of amazing so far. It’s a lot of work to cook, style, shoot, edit that many savory and sweet recipes but loving my job makes it easy to invest every bit of myself in it. Everything I have made so far has been refreshing, succulent, different, easy to prepare. You could say I am biased since I have a stake in it but trust me, even if I had zip involved, I’d still couldn’t wait to get her book pronto.
And then there are all the other things in between like more gigs, friends, house, dogs, invoices bills and taxes (grrr….). You know what I am talking about. Some of you even have children to juggle into the mix. We only have a couple of very active and very snuggly creatures! I can’t promise lenghty blog posts and towering piles of groovy macarons in the next couple of weeks but I can promise there will always be something good to eat, savory or sweet.
I think I’m getting a hunkering for a tart. It’s been a while. Can’t live off salad alone, although this one is on repeat on my plate this week.
Refreshing Daikon Radish and Watercress Salad:
Serves 2 to 4 depending on your appetite.
1/2 daikon radish (8-inch piece)
1 bunch red radishes (about 8)
2 carrots
1 small bunch watercress
1 small ripe avocado
1/2 pomegranate
vinaigrette of your choice
Wash and slice thin both kinds of radish and the carrots. You can use a mandolin if you want. I don’t have one so I just used a very sharp knife. No matter what you use, watch out for your fingers!
Wash and pat dry the watercress.
Cut avocado into small dices and seed the pomegranate.
Arrange everything in a large or individual bowls and drizzle with the vinaigrette.
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Le P’tit Coin Francais.
Salade Composee De Radis et Cresson:
1 morceau de radis chinois (20cm environ)
1 botte de radis traditionels (environ 8)
2 carottes
1 petite botte de cresson
1 avocat
1/2 grenade
vinaigrette de votre choix
Coupez les radis et carottes en tranches fines a l’aide d’une mandoline ou d’un couteau. Lavez et essorez le cresson. Coupez l’avocat on petit des et recuperez les graines de la grenade.
Disposez le tout dans un grand ou plusieurs saladier et assaisonez avec la vinaigrette.