“Ground rice, sugar, vinegar, seco salt, macaroni too,
Cook of the house, Im the cook of the house.
No matter where I serve my guests,
They seem to like the kitchen best,
cause Im the cook of the house,
Cook of the house…”
Cook Of The House
I know don’t do many recipe posts but I really like this because it’s pretty easy to make. No fuss and not too big of a muss.
The thing about this salad is that you can put anything in it really. With the food processor, it boils everything down into a rather small form so all the ingredients tend to meld together into one nice, refreshing salad. A veritable melange of vegetable goodness that can be eaten anywhere and with a spoon of all things. Everyone wants to eat salad with a spoon nowadays. It truly is a gilded age when you can eat vegetables with a spoon.
I even take it for lunches sometimes and I’ll throw things in afterward. Tomatoes, olives etc.
It’s very simple and easy to make.
You take some broccoli and put it in the food processor and chop fairly fine. It doesn’t matter how much you add. Whatever you have on hand. I had two trees of it for this.
Then you take some cauliflower and chop that up with a knife so you can get it INTO the food processor.
(Let’s face it. Chopping up cauliflower is fun because it looks like brain. Just admit it. Everyone thinks “brain” when dealing with cauliflower. And they don’t call it a head of cauliflower for nothing! I had about a half a head.)
Then you add some leek.
(Wait a minute. Don’t add the leek. I don’t know what to tell you to do with it because I don’t know what to with it. The heck with the leek. When I figure out what to do with it, I’ll let you know.)
Then take some red and orange sweet pepper. Get the seeds out and throw that into the food processor.
(Important note: You don’t have to clean the food processor every time you put something new into it.)
This will add a new dimension to the salad. (At least I think it will. This is the first time adding sweet peppers to this salad so we will soon see…)
Add as much cilantro as you desire into this salad. You can never have enough cilantro. Be forewarned, however. Cilantro doesn’t like to chop in the food processor. It’s really light and tends to want to cling to the roof of processor so as to frantically escape the blades. No matter though. Just do your best with it. It’s all good.
Then you add some carrots. I used miniature carrots for this. I think they taste better. It’s a better breed of carrot. I think I added about six or so.
Disregard the mess.
I then added the juice of two lemons to this salad. It plays nicely with the cilantro and gives it some serious kick.
Then you add some raisins. They don’t have to be fresh because raisins generally aren’t fresh to begin with. They are, after all, “fruits secs” as the French say…meaning, literally, “dried fruit”.
The raisins give it that measure of sweetness that works great with the lemon and cilantro. I also added some black currants to this. Black currants are always great to add. They’re like a miniature raisin. A baby raisin, you might say.
(Just when you think a raisin couldn’t get any smaller, you run into the currant!)
I usually put some sunflower seeds into this but I don’t know where they are at the moment. I could’ve swore we had a container of them around here…
The thing is? You can always add them later!
You mix this all up really well and then throw it into a bag. It makes it easier to store and pour.
And that’s all there is to it! You now have a perfect Detox Salad.
I don’t know why it’s called Detox Salad. It just is.
As far as the mess?
Just walk away from it, man,…just walk away.