I went to bed the other night and outside the temperature was in the 20's (70°F); the weather was not great but the temperature was acceptable. Then, I woke up the next morning to rain, gray skies, a temperature of 15°C (59°F) and it was November. Oh boy! It's backwards hibernation ...
You all know I don't particularly like the hot weather, especially when it is sweltering and relentless, but this unusual weather is throwing me off quite a bit. Today, I had to pull out of storage a fleece jacket! It is unthinkable for me (from June 1st to September 30th I wear flip-flops) that I had to put on a pair of sneakers with socks!!! Something is therefore wrong and I am beginning to believe the conspiracy theory about antennas which manipulate the weather to increase energy consumption...
I have decided, though, that I will not allow this to get me down so I would like to recommend this salad, clearly a summer dish. It includes apples, which I love in salads, so that I can still live up to my reputation, though they are not my favorite fruit for desserts.
A tasty and complete salad, with a fun crunchy twist
Crunchy Salad with Apple and Walnut
Yields: 4 servings
- 200 g (7 oz) of lamb's lettuce
- 4 raw champignon mushrooms, washed and cut into thin slices
- 8 walnut halves
- 1 apple, cut into thin slices
- 1 handful of soybean sprouts
- 2 chicken breasts
- 4 tbsp of plain yogurt
- extra virgin olive oil, as needed
- 1 tsp of honey
- the juice of 1 lemon
Put the honey and lemon juice in a bowl and mix well. Coat the apples with this mixture to flavor them and prevent them from becoming brown; drain them and set them aside for later. Grill the chicken breasts on a hot grill. When cooked, remove them from the heat, cut them into strips, and season with salt and a drizzling of oil.
Prepare the dressing in a bowl by combining the yogurt, the extra virgin olive oil, and a pinch of salt; stir the ingredients so the flavors combine well.
Next, plate the salad in individual salad bowls, beginning with the lamb's lettuce, then the chicken, then the apple slices, the bean sprouts, and finally the walnut halves.
Drizzle with the yogurt dressing.