C – I imagined something different than what was served.
I really tried to like it. But, it kept on getting worse and worse as I ate it. I can’t believe I have to do this. I have to send it back. It wasn’t what I expected at all. There wasn’t any flavor. The large octopus legs were overcooked and chewy. That was the thing I was looking forward to the most.
Wow, definitely not worth the $15 for a salad. It wasn’t even a salad? Not in my book. Ok, enough negativity.
I had to make this the way I was expecting. Something with actual lettuce and flavorful octopus. I couldn’t find fresh, raw octopus so I bought pre-made ones. The best pre-made that I could find were marinaded baby octopus. The baby octopus weren’t tough or overcooked. They were nice and tender. Perfect to serve cold with the salad.
I liked the orange and the beets, but the Cafe Rouge salad was so one dimensional. There wasn’t any color variety, since they only used orange beets and orange. I needed it to pop a little more. Purple beets did the trick. Colorful and a bit sweeter than orange beets.
Since I bought already marinaded octopus, I needed to make this salad blend well with the octopus seasonings. Orange juice and a little sugar to make it sweet. Tart from mustard and lemon juice. A touch a salt and pepper to round out the dressing.
It was delicious! This is what I wanted in the restaurant. Crispy lettuce, crunchy almonds with tender octopus. Flavorful fruits and vegetables with a great dressing. This was what I was expecting. I am glad I was able to execute it a lot better at Be Mindful. Be Human.
|Cafe Rouge Redux: Octopus, Orange and Beet Salad|
- 2 Tbsp orange juice
- 1 Tbsp lemon juice
- Salt and pepper to taste
- ½ shallot, minced finely
- ¼ tsp mustard
- Pinch of sugar
- Pinch of red chili flakes
- 4 Tbsp grapeseed oil
- Marinaded octopus
- 1 orange, peeled and segmented out, cut into small pieces
- 1 red beet, boiled, peeled and cut into ¼ inch pieces
- 1 cup mixed greens
- ¼ cup toasted almonds
- Toasted bread slices
- Mix the orange juice, lemon juice, shallots, mustard, sugar, red pepper flakes salt and pepper into a mixing bowl.
- Slowly drizzle the grapeseed oil into the bowl while whisking. Whisk until the dressing is emulsified.
- Place a tablespoon of dressing into the orange pieces. Mix well.
- Place a tablespoon of dressing into the beets. Mix well.
- Place a tablespoon of dressing into the mixed greens. Toss until dressing is covered.
- Place mixed greens onto the serving plate.
- Top with oranges.
- Then add beets to the plate.
- Distribute the octopus around the plate.
- Sprinkle almonds around the plate.
- Drizzle another tablespoon of dressing around the plate.
- Place toasted bread slices on the side of the plate.
I think going to a restaurant can be a challenge, sometimes. What looks or sounds good can be disappointing. I couldn’t believe I had to send it back. I still can’t get over it.
On the bright side, I got a new idea to bring back. Great idea … needed a better execution.