Recipe Review: La Salade de Maison

16 May

The Story

Sometimes a really good salad is what you need in the parks.  Sometimes a little bit of goat cheese makes theme park food feel fancy. Sometimes a salad makes the “sliced turkey, ham and Swiss cheese fried in a light batter and served with berry puree dusted with powdered sugar” {aka Monte Cristo} that you’re about to eat not seem so bad.

And while you think, “I should be eating some vegetables on this vacation so I’ll order this salad.”, you won’t know what you’re getting into until you take that first bite. Do not underestimate this salad.

This salad is 1/4 of the perfect meal at Cafe Orleans{La Salade de Maison, Pomme Frites, New Orleans Gumbo and the Monte Cristo}. When I made the gumbo recipe I knew I had to have a go at the salad as well. The beauty of this recipe is that it’s easy, delicious and tastes exactly like the salad at Cafe Orleans. It is my favorite Disneyland salad.

Here is the menu description:

La Salade de Maison – Our Cafe Orleans signature house salad, featuring tossed baby greens in a raspberry vinaigrette, topped with cherry tomatoes, crumbled goat cheese and caramelized pecans. C’est bon! $5.49

The Cooking

Start with the pecans in a dry, cold pan.

Pour some sugar on top.

Turn on the heat and wait until the sugar starts to melt, mix it all up and add more sugar until you’re happy with the coating.

Let it cool and break it up.

The ingredient line up:

Let’s make a raspberry vinaigrette. Smash them up.

Then press the raspberry mush through a sieve.

Whisk in the oil.

Assemble a beautiful salad.

The Verdict

This is such a great salad. It’s easy, delicious and a step up from your normal salad. The saltiness of the goat cheese with the sweet pecans and cherry tomatoes make for a really fresh balance. This will be one of my go-to salad recipes.

The Recipe

There is not a recipe for the La Salade de Maison but it was easy enough to figure out. While I couldn’t find the recipe for the raspberry vinaigrette, I did find one from the Coral Reef Restaurant in EPCOT. Thanks to Magical Kingdoms, I found it here. I thought I’d give it a whirl, as homemade dressings are always better, but if you prefer, there are plenty of options at the grocery store for a delicious raspberry vinaigrette.

La Salade de Maison from Cafe Orleans, Disneyland

Serves 6 as starter salads, 4 as salad entree

1 – 5 oz. package Spring Mix greens

1/2 pint cherry tomatoes, halved

1 – 4 oz. log of fresh goat cheese

1 – 5 oz. bag of halved pecans

Sugar

Raspberry vinaigrette

Place pecans in a clean, dry saute pan. Turn on medium heat. {Note: The nuts develop a better flavor if you have them in the pan while it comes up to heat.} Pour sugar liberally over the nuts. Stir only when you see the sugar start to melt around the edges. Once this starts slowly stir as the sugar heats up and adheres to the nuts. Continue adding more sugar until you are happy with the coating on the nuts. Remove from pan and place on wax paper until they are cool.

Remove greens from container and rinse well. Dry with paper towels or a salad spinner. Toss greens lightly with raspberry vinaigrette (recipe below). Add tomatoes and candied pecans. Crumble goat cheese on top right before serving. Add additional dressing and pepper on the table for guests to add if they choose.

Raspberry Vinaigrette

1/2 pint raspberries

3/4 cup raspberry vinegar

2 tsp sugar

1 tsp German style mustard

1/2 tsp vinaigrette spice (recipe below)

2/3 cup canola oil

Puree the raspberries in a blender or a food processor and strain through a fine sieve into a small bowl, pressing hard on the solids; discard the solids.

To the raspberry puree add the raspberry vinegar, sugar, mustard and vinaigrette spice. Whisk until blended.

Add the oil in a slow, steady stream, whisking constantly until the dressing is emulsified. Use immediately or store for up to three days in a chilled and covered container. Whisk to combine just before using.

{Note: The raspberries I used were pretty tart so I ended up adding quite a bit more sugar before it was sweet enough for our liking. Add and taste as you go.}

Vinaigrette Spice

1/2 tsp granulated sugar

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp dried basil leaves

1/4 tsp dried tarragon leaves

1/4 tsp dried oregano leaves

1/4 tsp dried thyme leaves

1/4 tsp freshly ground black pepper

In a small bowl combine all ingredients.

 

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One Response to “Recipe Review: La Salade de Maison”

  1. Patty September 28, 2013 at 10:01 am #

    YUm, both recipes sound divine!!

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