I’ve been reminded that I’ve strayed away from periodic advice to medical students and trainees on how to navigate (aka hack) their busy lives to include more joy (and more healthy habits). So here’s a food hack that is great #CallFood and also meets the #PizzaRule (food that takes less time to prepare than it takes to order a pizza).

It’s really hot in Houston, so last night we decided to make a “salade composée” – which means just putting some wonderful items on top of some lettuce in a cool looking pattern. It’s super easy, very fast, delicious, and healthy.

I washed some lettuce (important, especially right now) and spun it dry for the base, cut up a tomato and some cucumber, opened a can of hearts of palm, cut up two hard boiled eggs, and added the leftover roast salmon and potatoes from dinner earlier this week. Which took me less than 10 minutes.

I dressed it with the vinaigrette I learned to make when I lived in France (thank you, Maryvonne… I think of you every time I make it!) – Put salt, pepper, a small dollop of Dijon mustard (this is mostly to act as an emulsifier, so use just a little unless you really love the taste) and a minced up garlic clove in whatever container you are using. Add the vinegar. Classically it’s red wine vinegar, but white wine or champagne vinegar will work, too. Here’s the simple, but important next step – wait a bit before you add the olive oil to make sure the garlic infuses into the vinegar and the salt is completely dissolved. The classic ratio of oil to vinegar in France is 2:1, but I prefer 1:1. Shake it or stir it to combine everything. That’s it. Simple, classic French vinaigrette.

In addition to being a colorful, creative composition (don’t underestimate what that does for your mood!) this is also a salad that lets you use what you have and what you love to eat. Here’s a list of potential ingredients to get you started:

• Any fresh vegetable (tomatoes, cucumbers, bell peppers, celery, carrots… you get the idea)
• Canned vegetables (green beans, hearts of palm, potatoes, beets, corn, or any other veggie that sounds good to you)
• Canned beans like garbanzos or white beans
• Leftover proteins or vegetables
• Roasted potatoes, cooked green beans, and salmon from the deli in your grocery store
• Rotisserie chicken
• Anything you want!

Make enough to take to work as #callfood the next day (keep the lettuce separate if you don’t want it to get soggy).

If you want something a little more elegant, the classic salade composée, at least in southern France, is Salade Niçoise, with green beans, tomatoes, potatoes, hardboiled eggs, olives, and either tuna or anchovies. (And yes, this photo looks a lot better than mine!). It’s a great meal to make if you are inviting people over.

Bon Appetit!