Saturday, 8 October 2011

The Week (Day) of Salad

I've been away. But I'm back. And I've really missed writing this blog. Being home, and being back in my kitchen, is such sweet medicine. I can't wait to get stuck back in.

Now. I can't believe I forgot to tell you about last month's Week of Salad. Maybe because it wasn't really a week. It was a day. It was supposed to be a week. A virtuous, refreshing week of cleansing... which didn't pan out. It started well but after about 24 hours we ordered a take away. 

Ah well. Here are the two salads that we ate on the 'Day of Salad' - 

1. Tomato and Mozzarella with Muddled Basil Oil:


And 2. Sugar Snap Pea, Radish and Cucumber Salad with Wasabi, Lime and Sesame Oil Dressing


Both are simple and delicious. Easy to whip up. Easy to wolf down.

Tomato and Mozzarella with Muddled Basil Oil

Half some cherry tomatoes. Rip up a ball of mozzarella. Rip up half a small handful of basil. In a pestle and mortar, muddle the rest of the basil with extra virgin olive oil, salt and pepper. It doesn't need to be completely combined - the basil should be pulpy and the oil should be infused. Toss in a bowl and eat. A classic and the very essence of keeping it simple.


Sugar Snap Pea, Radish and Cucumber Salad with Wasabi, Lime and Sesame Oil Dressing

Dice a handful of sugar snap peas, a handful of radishes and a third of a cucumber. Keep it quite chunky. In a small bowl, mix sesame oil, lime, salt, and a pea-sized lump of wasabi. Toss in a bowl and serve with a good grind of black pepper. Sharp, fresh, zingy goodness.


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