Monday, 25 July 2011
Nectarine, rocket and raisins salad
I am in a hurry.
These days our house is buzzing with activity: I walk from one room to the other, packing stuff for our one-month holiday in Quebec, struggling to avoid over loading our baggage and miserably failing to do so.
Little time to spend in the kitchen, though there are many supplies which should be used up in a couple of days, before our departure.
Salad, I tought, would make a good solution.
You just have to fill a bowl or a plate with any vegetable or fruit you can find in your fridge, and be creative!
I was curious to taste a new combination of flavours, and see how the sweetness of summer nectarines matched with the bitter hint of rocket leaves.
I had to be quick, though, since my daughter M. stole away nectarines slices as soon as I arranged them on the wooden board you see in the above pictures.
'May I have some'? - she asked after a while.
I smiled at her, happy to share this simple and intimate moment.
Just a moment, I say, but really precious amid the fuss and confusion preceeding the departure.
Ingredients (serves 2):
nectarines: 2 small - not too ripe
raisins: 1 handful
rocket: 6/8 leaves or more according to taste
for the dressing:
extra virgin olive oil: 2 tablespoons
lemon juice: 1and 1/2 teaspoon
salt: 1 pinch
Soak the raisins in some water for 10 minutes to soften them up, then rinse them and pat dry. Reserve.
Slice the nectarines and arrange them on two small plates. Wash and drain the rocket leaves, then absorb water in excess with blotting paper. Break the rocket leaves into bits and scatter over the nactarines, finally add the raisins.
Mix dressing ingredients together and drizzle over the salad.