This recipe for salad in a newspaper was first written for my old blog, Cookbook Fetish. That blog is long gone, but I kept all of the writing and pictures.
I’m betting you’re thinking that I found this recipe somewhere inside of a newspaper. You would be so very wrong. I ate this salad out of a newspaper. Literally.
Let me explain.
Midnight Snacks: 150 Easy and Enticing Alternatives to Standing by the Freezer Eating Ice Cream from the Carton by Michael J. Rosen and Sharon Reiss (affiliate link) is a delightful cookbook. It is crowded with good food that’s easy to prepare. Just flipping through the book caught my interest as the titles are thought-provoking and only made me want to learn more. Any idea what type of food these would produce?
- Double-Down Doughnuts
- Visions of Chevre Plumbs
- Shaggy Dogs
- All Dal-ed Up
- Flambe The Night Away
I have no idea what any of these recipes are for. And that’s why I love this book. The titles seduce you into reading the rest of the description, which only made me want to run to the kitchen and sample every recipe.
I tried “Cures What Ails You Soup” on page 12 and was pleasantly surprised. The soup was ready in less than 15 minutes and eaten within the next 15. It tasted good, and –with ginger and the juice of one lime– was good for me, too.
“Daily Salad In A Newspaper” on page 160 definitely caught my eye. There’s a short explaination about how this type of salad is a traditional street vendor food in India, a quick sentence on the history of cucumber cultivation, then the authors suggest that this might be the perfect food to eat “on the balcony after making love” or “something entirely novel to serve when it’s your turn to host the book club.”
So what on earth is the author talking about? Salad a “novel” food? In this case, you betcha.
How To Put Salad Into The Newspaper
I picked up a newspaper at my local grocery store. You remember newspapers, right? Read the parts you’d like and set aside the glossy bits.
Fold One: Lay one-two pages of the paper out flat. Put a legal pad (or something similar) to help you get the size just right. Fold up the bottom.
Fold Two: Fold the right side towards the middle like so:
Fold Three: Repeat on the left side. Set aside.
Fold Four: Lay waxed paper out. Put your beautifully folded newspaper into the center of the waxed paper, and repeat steps 1-3 with waxed paper. This creates an envelope for the newspaper and helps it stay nice and dry while you eat the yummy salad.
Fold Five: Roll into a triangle shape. Fold the bottom tip over to help keep the juices in the salad and not on your hand.
Don’t forget the secret ingredient: Rice Krispies.
Your salad, my friend is both officially -and literally- in a newspaper. It’s entertaining, portable, and delicious.
This is one salad I’m adding into my repertoire, especially for summer. I often get tired of an Italian caprese-style salad, so this is an excellent alternative.
This fed me for dinner one night, and lunch at work the next day. Be sure to keep some Rice Krispies nearby as you’re eating to sprinkle throughout and keep the salad crunchy.
Daily Salad In A Newspaper
- 1 to mato diced
- 1/2 cucumber seeded and diced
- 2 small red skin potatoes cooked and sliced
- 1/2 cup protein
- 2 teaspoons diced green chili
- 1 tablespoon cilantro chopped
- 1/2 teaspoon garam masala
- 1 dash Worcestershire sauce
- 1/2 cup Rice Krispies
- Salt and pepper to taste
Mix everything together. It’d be nice if you have the time to let the flavors sit and marinate. I didn’t have the time, and it was still yummy.
Fold up your newspaper and waxed paper as described above.
If you’d like, mix the Rice Krispies into the salad – I didn’t because I like that crunchiness.
Place the salad into the newspaper and eat it up!