Sunday, 10 February 2013

Fresh, Fresher, Freshest!

Insalata di Feta, Uva Fresca e Germogli di Barbabietola
Feta Cheese, Grape & Beet Root Sprout Salad

Yep- this is one really refreshing salad for you all here! We had sunshine here in Frankfurt today- it was very cold, but surprisingly Spring-like outside... which was very nice for a change! So being in a sunny kind of mood, I decided to make myself a sunny kind of salad for lunch today... what do you think of this?

Most dishes, but salads in particular, are only ever wonderful if there is a little battle going on, on your tongue. Sweet and sour, hot and cold, smooth and crunchy... it is the combination of these flavors and sensations that will make your food sing... So let's make a little something that will reach the high notes today!

This is so easy to make that you are going to love it. First, crumble the feta cheese. Second, cut the olives in half. Third, snip off those beet sprouts. Fourth- pluck a few leaves from the inner part of the celery. Fifth- put them all together! Seriously- it is as simple as that! 

Of course, the salad needs a dressing- for which my "Salt of the Earth" is a great idea- just do a quick google search if you are not familiar with it, or you can improvise by grinding salt, pepper, a little coriander, a little fennel and a little dried thyme together- either in a spice mill or a mortar and pestle. First drizzle the salad lightly with olive oil, then honey and then sprinkle it with the seasoned salt. Let the salad sit for 4-5 minutes (if you can wait that long!) for all of the flavors to mingle nicely... and then get ready to enjoy a wonderfully light but filling little salad! Because you surely will!

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