You know what Free time it means? Otium is the Latin word for virtuous leisurea time free from obligations to dedicate to contemplation and the cultivation of one’s spirit.
This is a concept that resonates deeply with me, as I have become increasingly interested in it personal growth and mind management in recent years, a passion that led me to create a podcast it’s a life coaching practicefor which I am in the process of getting certified.
Otium is also the name of a small vegetarian cafe in the 9th arrondissement of Paris, in the SoPi district (more information here), on rue de La Rochefoucaulda seventeenth century writer known for clever maxims that would surely keep your mind productively occupied during your period of otium.
I first came across it a few months ago and thought the space was elegant and the food very, very good. And since it’s not far from my shared office, I occasionally treat myself to a bowl of something that will keep me going energized and with flushed cheeks, like this salad I loved so much on a recent spring day.
I call it that Leisure salad because it’s the recipe that came to me inspired by that day’s salad, and I don’t know a more appropriate name to call a green salad tossed with roasted radishes, shaved asparagus, lentils, toasted buckwheat, mint and garlic sauce lemon yogurt. So I just look at it as my own free time with saladand we invite you to do the same.
It’s not exactly their signature salad, since their offerings change every two weeks, but it’s in theirs distinctive style: all organic, all fresh, simple and generous, with a skilful balance of flavors and textures, raw juxtaposed with cooked.
One of clever tricks about this salad, I will note, is that it contains roasted radishes (typically eaten raw) and shaved raw asparagus (typically eaten cooked), so it feels familiar and surprising.
It’s the kind of salad you want to get selfies with; the kind of salad I would happily live on and make. Nothing fussy about this either. Just an inspired mix of bright, spring flavors that I might not have thought to combine like this, but which made perfect sense when I did.
Will you try it?
Photography by Céline de Cérou.
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Otium Salad with Roasted Radishes and Shaved Asparagus Recipe
ingredients
Instructions
- The day before, put the lentils in 300ml of cold water, bring to the boil and cook for 20 minutes, until the lentils are tender. Drain, rinse and season with 1/4 teaspoon fine sea salt. Store in the refrigerator in an airtight container until the next day.
- On the day, preheat the oven to 200°C (see note). Arrange radishes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt, place in the oven and roast for 10 to 20 minutes, depending on the size of the radishes, until cooked and tender.
- Prepare the yogurt dressing. In a bowl, combine the yogurt, tahini, lemon juice, squeezed garlic, a pinch of salt and pepper, mixing well. If necessary, add just a little water to obtain a creamy but pourable sauce. Taste and adjust the seasoning. (The dressing can also be prepared a day in advance and stored in the refrigerator in an airtight container.)
- Wash the lettuce and dry it carefully in the salad spinner and then in a clean cloth.
- Toast the buckwheat in a dry pan, stirring often, until the groats are lightly browned.
- Clean the bottom of the asparagus, just to remove the woody part. Using a mandolin or vegetable peeler, shave the stems lengthwise into long, thin ribbons.
- Assemble salad in 4 shallow bowls. Arrange the lettuce leaves first, then divide the cooked lentils, roasted radishes, asparagus ribbons and chopped mint. Add a drizzle of yogurt sauce, sprinkle with toasted buckwheat and serve.
Notes
- You can cook double or triple the amount of lentils and freeze the extra.
- You can add one poached or soft-boiled egg per person.
- Ideally, radishes should be roasted before or after another baked dish, such as a cake or bread. If you have no other reason to heat the oven, you can also cut the radishes into very thin rounds with the mandolin and add them raw to the salad.
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https://cnz.to/recipes/salads/salad-di-otium-con-radishes-rostiti-e-rasati-asparagi-ricetta/
Unless otherwise indicated, all recipes are copyright Clotilde Dusoulier.
