Fall Back Salad

Minks named this salad as the clocks changed last night and we were starving when we came home from the barn, but did not feel like boiling eggs and steaming green beans for our usual Sunday Salade Nicoise. As usual, arriving home happy and dirty and hot and sweaty from riding, one always hopes that the fridge will reveal a cornucopia of leftovers so that something very exciting can be constructed from what is found there. We both loved this and devoured two platefuls each. The bitterness of the lettuce and the caramelly onions and the crunchy brussels with the mustardy/vinegary vinaigrette really combine beautifully. We actually think that a few toasted pine-nuts on top might be rather good as well:

Left over (cooked, not too long one hopes) brussel sprouts, halved
Left over (cooked) potatoes, sliced
One nice fat shallot, sliced thinly
Half a tin of garbanzos, from the recesses of your fridge
Handful of herb mix bag salad
Handful of red and green oak lettuce leaves, washed and dried
Olive oil
Red wine vinegar
Sea salt, freshly ground black pepper
Smidge of dijon mustard.

Heat some olive oil in a pan and gently saute the shallot. Add the brussels and up the heat slightly, and toss frequently so that they become golden brown. Meanwhile toss your handful of herb mix salad (or use normal lettuce and add some chervil, parsley and coriander) and your oak lettuce (this is what was in my fridge, ready washed which is incredibly unusual and organized for me) into a salad bowl, scatter with the red wine vinegar and olive oil, using slightly more vinegar than you would usually (or mix your salad dressing traditionally in a bowl, starting with a teaspoon of mustard, mix in a tablespoon of vinegar and slowly whisk in three tablespoons of olive oil - this is the best way, but I usually eyeball it when I'm in a rush). Salt and pepper it. Toss in the warm brussel sprouts and shallots. Toss quickly with the lettuce and vinaigrette and eat immediately. It's very pretty and jolly tasty. Thanks to Minks for inspiration (she's already experimenting with pumpkin cupcakes for Thanksgiving!) And, don't overdress the salad - there is nothing worse than a drenched salad, or a salad that is dressed anything but at the last minute (this is where the salad and I are worryingly similar).