Feel free to improvise: A few spinach leaves, a handful of raw sweet garden peas or fava beans, or thinly sliced raw artichoke can be nice additions, as can edible blossoms like nasturtium, rose or calendula.
The idea for this delicate, appealing first course is to have an assortment of complementary greens, herbs and vegetables, artfully arranged on a platter or individual plates, dribbled with a tangy vinaigrette.
Some salads are tossed, while others, like this one, are composed. What I want right now is a salad of just-picked tender greens with colourful radishes, sweet raw young turnips, roasted beets, asparagus tips, shavings of fennel and fresh herbs. Salad, made with ingredients of the season, is a necessity for me all year round. If your climate allows, this light, sunny menu is really more of a daylight meal, relaxed and best eaten outdoors (though, this year, it’s anyone’s guess what surprising things the weather might do). And somehow all I want to eat is vegetables, perhaps as a kind of tonic. After the long, grey winter, outside is where I want to be more and more.
0 kommentar(er)
