And it only takes 5 minutes.
Recipe #32: Prosciutto & rocket salad. Serves as few or as many as you like.
Start with some baby rocket leaves. Tear in some basil leaves and toss with a little shaved parmesan, wafer-thin prosciutto and semidried tomatoes. Now it’s looking like a stack! Sprinkle over some gorgonzola squares, roughly crushed walnuts. Crunchy walnuts drip like baubles from the gorgonzola. Drizzle over artistic swirls of aged balsamic & evoo and you’re done. No quantities listed because it’s all about what feels right and tastes good to you. Best ever.
What I felt like last night was two different salads at once. I had some gorgonzola just begging to be used, but no pear – otherwise I would have had a salad of rocket, pear, blue cheese & walnuts. I also had a hankering for prosciutto and semidried tomatoes. This could have gone very wrong, yet it resulted in fabulous bursts of varied flavours. The aged balsamic vinegar I have at home is very thick and very apple-y to taste, and the olive oil is late harvest. I think that’s what makes it work so well.
Taking a bow and hugging myself while apologising profusely to you for the delay between posts,