Savory Saturday – Greens in Greenland

Caesar Salad – Greenland Styles (who knew?!)

Ceasar Salad



2 pre cooked new potatoes
6 Cos lettuce leaves
3 cherry tomatoes
1 hard boiled egg
Pinch of croutons
4 anchovies


2 tsps Dijon mustard
1 dsp white wine vinegar
1 dsp olive oil
½ lime

Dressing Method

In a bowl place the Dijon mustard, white wine vinegar, olive oil in a bowl, squeeze in the lime juice and mix with a fork.

Salad Method

Slice the other 3 leaves into large chunks around 1 – 1 ½ cm cubes and place into the bowl.

Drizzle 1 dsp of the dressing over the leaves and mix gently with your hands.
Place 3 uncut salad leaves into a bowl as a base.

Place a handful of the mixed cut leaves into the bowl on top.  Cut in to quarters the new potatoes and place in the bowl.

Then add the anchovies uncut.

Cut 3 cherry tomatoes in half and add to the bowl.  Then quarter the hard-boiled egg and place on top followed by a pinch of croutons.

Drizzle over the dressing as required.


Savory Saturday: Welcome to Canada!

I need to represent the cuisine of Canada every once in a while.

There is a great CBC article on Canadian regional cuisine and I am really feeling this poutine experience this Saturday. I am going to be unhealthy, sorry!




  • 1 quart vegetable oil (for frying)
  • 1 (10 1/4 ounce) can beef gravy
  • 5 medium potatoes , cut into fries
  • 2 cups cheese curds


  1. Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
  2. Warm gravy in saucepan or microwave.
  3. Place the fries into the hot oil, and cook until light brown, about 5 minutes.
  4. Remove to a paper towel lined plate to drain.
  5. Place the fries on a serving platter, and sprinkle the cheese over them.
  6. Ladle gravy over the fries and cheese, and serve immediately.


Mmmmm, greasy, cheesy, Canadian goodness.