Our Weekend in a French Kitchen (Café Boulud) recipe this week is Salsa Cruda with Horseradish and Avocado Mousse - say what? Yep, that was my reaction too. I went from that to dismay when I read the recipe - it did not sound like my kind of thing at all.
However, as the whole point of being in a group is to try things that I would never try on my own, I made the recipe - and I was pleasantly surprised. Sure, I subbed mustard for horseradish. Sure, I left out all of the herbs except mint (simply because I did not have them). Yeah, my mousse is not as mousse-like as it should be because I made a serve for one, which my food processor could not register, and yes, I skipped the garnishes. However, never in a million years did I think I would enjoy a tomato, scallion, cucumber, radish and chilli salad - but I did.
I may not make it again (don't get too hasty), but this dish pleasantly surprised me, especially when the vegetables were mixed with the avocado mousse.
To see what the other WIAFK (CB) cooks, thought of this dish, visit the LYL section of the Weekend in a French Kitchen website.
7 comments:
very amusing write up - I gulped at the thought of horseradish (which is just what Maxwell Smart uses to kill a tarantula rather than something to eat) but otherwise sounds interesting
I confess I did a double take too when I read your post title! Your response goes to show we shouldn't pre-judge dishes too much though - it's certainly an interesting flavour mix.
I love your photo and how it shows the beautiful colors in this salsa. I liked this one too. My family keeps requesting more avocado mousse!
I agree with Kari ... we can never pre-judge dishes (recipes) too much. And that's what I like about cooking through a cookbook in a group. It stretches me beyond my normal bounds. This salsa was delicious, reminiscent of a gazpacho, and a perfect accompaniment to grilled chicken. :)
At least you enjoyed it! Mine was so-so.... :(
I love how you made this your own way. I may just have to make this one sometime soon without the mint, of which I'm not a big fan.
You certainly presented this one so nicely! I love horseradish so I can see that I would like this recipe a lot. Not being hasty at all with my proclamation! :-)
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