Wednesday, 27 March 2013

Plum Bresaola Salad

A Salad...

...the first of the season. Well, actually the season for all kinds of fresh vegetables and fruits, otherwise known as spring, doesn’t really want to start here. We are having below zero temperatures and the sun seems to have got forgotten how to rise... Okay, I’m being overly dramatic but the essential picture is true: It’s cold, windy and there was some snow.

All that bad weather couldn’t keep me from making a nice salad for dinner.  I’m usually not known for eating ‘just’ a salad for dinner but this one did the trick. I didn’t even touch the bread with herb butter I served.

 You’ll need:

(serves 2)
  • 2 ripe plums (this also works really great with peaches, oranges and even pears)
  • rosemary, preferably fresh and finely chopped, but dried works fine
  • Bresaola or Parma ham, 3 -4 slices per person
  • salad, a mix with some rocket (or just rocket)
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 1 tbsp red wine vinegar
  • 1 tsp natural yoghurt
  • some goat’s cheese, crumbled

Cut the plums in half and twist to remove the stones... and cut each half in three. (Does this make sense? If not, well there should be 12 slices of plum – you are smart, you’ll figure this out.)

Put a pan on medium heat and place the slices of plum in it. Drizzle with olive oil and season with rosemary and just a little tiny bit of salt. After a few minutes turn each slice over and season again.

While the plum is roasting away (don’t let it burn) wash and spin dry the salad and prepare the dressing.
Pour the vinegar in a bowl (I use glasses and teapots) and three times as much olive oil. Add the yoghurt, some rosemary, salt and pepper and whisk. Now toss your salad in.

 I know this is a pretty basic dressing, but it complements the sweet taste of the plum without suffocating the rocket or Bresaola.

Now place the Bresaola slices on a plate, pile the salad, put the plum slices on top and scatter with the goat’s cheese. Of course this could be done on a totally different order, but I liked the look this way.

Bon App├ętit

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