Salad Confetti
A few weeks ago I got an urge to look up French cafes in downtown Seattle. I found out about Entre Nous on Steward Street, and was intrigued to find reviews that mentioned good prices, old movies that play on the ceiling, and an unpretentious vibe. I also saw a cheese fondue for 2 listed on their online menu at $22, so I figured it would be the staple of a not-so-expensive evening out.
After work one night Mike and I ventured over, and attacked the fondue with ripped pieces of baguette. It was rich, flavorful, and perfect. However, after about 20 minutes of this dreamy blend, I was left with a desire for something slightly acidic and fresh after all that cheesy goodness. I ordered their salad, a mix of various tiny veggies with shredded spinach that looked deceptively simple. I was surprised at how well the flavors blended for this salad. It’s refreshing, salty, and sweet, and rich all together.
* Salad Confetti * (adapted from salad at Entre Nous):
1) Dice the following:
- Red bell pepper
- Fennel
- Red onion
- Semi-soft white cheese (I used havarti)
2) Create a balsamic vinaigrette. I’m usually not fussy with proportions when I make dressing because I keep adjusting the flavors as I add them. The base of my dressing was balsamic vinegar, lemon juice, garlic, dijon mustard, some olive oil, salt and pepper.
3) Gently toss the vegetable mixture with dressing and either baby spinach or mixed greens.
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