Helle’s own words about this recipe… “Anything tasting this good has to be a sin… there is no way it can be politically correct!”
I hate healthy food… Hate it, hate it, hate it! But this salad is really quite healthy and possibly even low-caloric, so… how can it still taste so good? Got to be something wrong, right?
This recipe serves two persons and can be prepared in 20 minutes…
½ cauliflower head
½ head of lettuce
10 medium-sized mushrooms or a glass jar of sliced mushrooms
½ – 1 cucumber
1/3 to ½ bag of small pasta shells
2 medium-sized garlic baguettes (French-style white bread)
4 large slices of good-quality ham or other low-fat meat (turkey leftovers comes to mind…)
20 cl (cc) crème fraiche 9% (clabber cream)
3 fresh garlic cloves or 6-8 cloves of garlic in oil (w. chili)
Basil, oregano, thyme, salt and pepper to taste
Exchange any of the vegetables…. Try to keep a high level of fiber.
Serve the dressing on the side instead of with the pasta. Serve cold.
Start by heating the water for the pasta and turn on the oven. Remember to add oil to the water to avoid clinging. Boil the pasta according to instructions found on the bag. Remember that the pasta has to be boiled al dente – ie. it should still require teeth to eat it.
Put the baguettes in the oven and bake according to instructions on the package. About 10-12 minutes at 200 degrees Celsius (400 degrees Fahrenheit) is recommended.
Clean all the vegetables under running water. Take out a large glass or see-through plastic bowl. Start with the cauliflower. Tear it into “bouquets”. Add lettuce torn into small pieces. Add chopped up cucumber. Add sliced mushrooms. Add sliced radishes.
Drain the pasta. Fold it into the dressing, ensuring that all the pasta is covered with the dressing.
Take two leaves of lettuce and arrange it on each plate. Add two large slices of ham. If you feel creative, then cut a radish rose to decorate each plate.