The salad is based on this recipe from the New York Times but with a few changes. Instead of balsamic in the vinaigrette I used a tablespoon of lemon flavoured vincotto which we picked up in the market in Copenhagen. Vincotto is an Italian condiment made by reducing wine down till it's sticky, sweet and a little bit sour. It can easily be replaced with good balsamic in this recipe.The rocket was replaced with some romaine leaves and instead of sherry vinegar I used some of my home-made (and quite sherry-like) porter vinegar. Beer vinegars are very easy to make so do have a go and let us know how you get on
The recipe is so simple that it's barely worth writing down but here is it anyway.
- Some torn romaine lettuce leaves
- A big handful of ripe cherries, halved and pitted
- A handful of toasted and chopped pistachios. You can toast these in a non stick frying pan
- 1 tablespoon sherry vinegar. I used my deeply tasty porter vinegar.
- 1.5 teaspoons of vincotto
- Salt and freshly ground pepper
- 3 tablespoons extra virgin olive oil
- As much soft and crumbly goats cheese as you think you need
1. Combine the torn lettuce, cherries and half the nuts in a large bowl.
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