Tonight’s question: How to make salad more interesting? I had a boiled egg and pulled all the rest out of the veg box – and started mulling them over…
The Veg of Choice:
- half a cucumber on its last legs
- 3 bell peppers (traffic lights: red, yellow and green)
- 1 apple
- 1 boiled egg
- some gravlax
I don’t often whip out the old, trusty grilling pan. But this time, with the bell peppers, it seemed the best option.
I took about half of each pepper, cut those into suitable bits (big but still mouth-friendly) and half an apple, sliced – but not too thin.
I first gave the peppers more time on the pan and then added the apple slices. I took them off the heat once there was a hint of softness and definite grilled, dark bits.
In the meantime, I’d halved and sliced the cucumber and rinsed the arugula, and set them on a plate. Then I made a salad dressing. I wanted some spice, to match the arugula and combat the lax and egg. So I came up with another use for my darling harissa! But just drizzle the salad with the dressing. A little goes a long way.
- half tsp harissa
- good dollop of olive oil
- splash of sherry vinegar
- 2 pinches of sugar
- 1 pinch of salt
Enjoy with a glass of chilled Muscat wine from Alsace. Not too shabby.