Alsace, the region where Strasbourg is located, is famous for a few culinary spécialités such as Choucroute, Kouglof, Munster cheese, good beers, and excellent wines like Gewurtzraminer and Riesling. All of which I enjoy,
I realize that it is quite a challenge to feed children a salade composée when they are used to eating a three-course meal with a serving of fish/meat with vegetables/grains. Of course it depends on what we compose the salade of. The most famous French salade composée is the ubiquitous Salade Niçoise, which I have adapted here for my family. Here, we generally compose with what's available in the fridge/cupboards while trying to balance vegetables and grains and taking into account what everybody already had for lunch to avoid redundancy. Most of the time the end-result is creative (to say the least) but nonetheless delicious.
I find out that our children eat the salade composée with limited reluctancy when we agree to let them pick out one thing (or two) they don't like (for real or just because their cousins don't like it). It is also my experience that the thinner the ingredients are cut, the more likely they will be eaten. I don't offer a mush of shredded pepper-carrots-radish pour autant (not appetizing at all!!) but I do cut the bell pepper and onions very very thin! And, just for the fun and the appetizing colors of salades composées, I always try to have 3 or more colors in the salad! It's Summer after all! Bon Appétit!
- Barley (about 1/2 cup dry barley)
- Feta cheese, crumbled or cut into small dices
- Fresh cucumber, diced
- Cooked chickpeas
- a small red bell pepper, thinly cut
- Fresh basil
- Cook Barley according to instructions and cool in the fridge
- Prepare cucumber and red bell pepper
- Mix in chickpeas, cucumber and bell pepper into barley.
- Just before serving stir in Feta cheese and chopped basil
- Serve with a Sauce vinaigrette
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