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
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.
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