Skip to main content

A Salad for Saul #MoviesandMunchies

This month several of the #FoodNFlix bloggers are migrating over to a new group called #MoviesandMunchies. Amy of Amy's Cooking Adventures is leading the charge for our inaugural month. You can read Amy's invitation: here. She asked us to watch Ocean's Eleven.

I can't even begin to imagine how many times my family and I have seen that movie. We debate around the table which of the movies we like best: Oceans Eleven, Ocean's Twelve, or Ocean's Thirteen. I can tell you that we only watched Ocean's Eight one time and we have never seen the original Ocean's Eleven. We might have to track that one down soon.

The one we watched is Steven Soderbergh's remake, a slick heist flick with tons of A-list actors including George Clooney, Brad Pitt, Julia Roberts, and Matt Damon along with Hollywood veterans Andy Garcia, Elliot Gould, and Carl Reiner. Here's a brief summary: Danny Ocean (played by Clooney) decides to rob three Las Vegas casinos with the help ten other career criminals. Don't get me wrong: these characters are thieves, but they are charismatic and infinitely likeable so you are definitely rooting for them versus the nefarious Terry Benedict (played by Garcia) who is also, Ocean's ex-wife's new boyfriend.

This is a fun movie that always entertains, no matter how many times we've watched it. I actually have several recipes I am going to post for this #MoviesandMunchies event, but I am going to start with a salad for Saul inspired by this exchange when Rusty (Pitt) goes to recruit Saul (Reiner) to be part of the team. Saul is in the stands at a dog race, peeling an orange. For some reason, this scene always makes my boys chuckle...probably because they have heard - from me - their entire lives that if you can get vitamins and nutrients from real food, that is the best!

Saul: [at the race track] I saw you at the paddock... before the second race, outside the men's room when I placed my bet. I saw you before you even got up this morning.
Rusty: How you been, Saul?
Saul: Never better.
Rusty: What's with the orange?
Saul: My doctor says I need vitamins.
Rusty: So why don't you take vitamins?

Saul: You come here to give me a physical? 


  • 2 large ripe avocados
  • 4 small oranges
  • freshly ground salt
  • freshly ground pepper
  • salad greens for serving (I used just a handful for this salad)


  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon Dijon mustard
  • also needed small mason jar with lid


With a paring knife, slice off the skins of the oranges. Thinly slice the peeled oranges. Slice the peeled avocadoes to a similar thickness of the orange slices.

Place a handful for greens on a serving platter. Arrange the avocado and orange slices on the greens, then sprinkle with freshly ground salt and freshly ground pepper.

In a mason jar, add all of the dressing ingredients. Shake to emulsify. Shake, shake, shake, and shake some more. Drizzle the dressing over the salad. Serve immediately.

Stay tuned for more Ocean's Eleven-inspired eats.


  1. Love the salad and love the inspiration...I laughed at that scene as well.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P