Cindy Thomas, August 22, 2015
It’s salsa season! With our unbelievably hot summer here in the northwest, we are enjoying an amazing tomato harvest. This week’s recipe from Daniel Boulud is called a salsa, but is intended to be served as a chilled summer salad. I found it to be good on its own as a salad, but even better as an accompaniment for tacos. It was fun to use many ingredients straight from my garden for the salsa. Fresh horseradish was a new ingredient for me to work with and I was able to find it at my local grocery store. What a crazy looking root!
The recipe is pretty straight forward. It does require lots of chopping, so the prep is a bit time consuming.
Once everything is chopped, it is stirred together and put on ice to stay chilled until time to serve.
The next part of the recipe was a fun new take on guacamole. Avocado, lime juice and salt are whirred together in a food processor to create the avocado mousse. Guacamole is something I make often and I like to keep it basic in order to really enjoy the flavor of the avocado. This preparation was similar to my own, but a million times smoother.
So, I served this dish in individual portions as indicated in the recipe. The slices of fresh radish compliment this salad well with their crunch and bite.
My family was especially impressed with the avocado mousse. I made it again this week to go with a taco salad. While the dish was pretty good on it’s own, it was amazing on steak tacos!!
This is certainly not what I would have expected from a French cookbook, but I’m not complaining! It was delicious.
If you’d like to make this recipe, it can be found in this cookbook: Cafe Boulud Cookbook
Also, if you’d like to see how other members of Weekend in a French Kitchen fared with this recipe, check out this link: Weekend in a French Kitchen