Day One: Lunch

This one was a tough one. Not to make, but to think of. I had no idea what I was in the mood for, I wasn’t really that hungry yet I had to make something! So I thought, why not a salad. So here I thought that a salad was easy to make, well it was, but it took some time. About an hour because the only leaf that I had was Iceberg lettuce and that does not go well with a salad. So I went to the store to buy some red leaf lettuce and some romaine lettuce. So all in all this lunch cost me, $3.98. And I still have some lettuce remaining for maybe 5 more salads. I think I will call it. . . Hard Boiled Julienne Romaine Salad (lol). Any way here’s the recipe:

You will need:

  • 3 Hard Boiled Eggs
  • 4 carrots
  • Romaine Lettuce
  • Iceberg Lettuce
  • Red Leaf Lettuce
  • 1/4 loaf of French Bread
  • 1 cup Extra Virgin Olive Oil
  • 2tbs jama-spice (see post Day One: Breakfast)

Oven at 375 degrees

This is a fairly simple recipe, start by boiling about 4-5 cups of water in a saucepan, just enough to cover three eggs. As soon as the water comes to a rolling boil, hard boil the eggs for about 10 minutes.

In the mean time, we can prepare the croutons. Slice the french bread (same loaf as used for breakfast) into half-inch slices and then ultimately into small cubes about 3cmX3cm. Pour 3/4 of the EVOO onto a baking sheet to make an even coat. Place the bread on the baking sheet (no need to be dainty with this, just throw them on the sheet) and then drizzle the remaining EVOO over the bread. Sprinkle the jama-spice over the cubes being careful to coat each one. Place the sheet in the oven for 12 minutes.

Next, we prepare the carrots, julienne four carrots and coat them in a little EVOO. Then place the carrots in a small frying pan and stir-fry for about 2 minutes making sure that the carrots are evenly cooked.

Cut the three types of lettuce to your liking, I personally like to bunch each up then slice perpendicular to the stem. Plate the lettuce.

Layer the carrots in the middle of the bed of lettuce.

Slice 2 of the hard boiled eggs in half placing them on top of the carrots while the third hard boiled egg will be slice into fourths. Place the quarters around the edges. Sprinkle the fresh croutons on the salad and your done.

I personally think the croutons are the best part. Side note: If you don’t julienne the carrots, they will not cook evenly.

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