It's Saturday, it's summer and the sun is shining in Zurich. Because I live alone these days, I hardly ever cook anything interesting (except for parties, when things get too hectic to make pictures). When I do cook, my most favorite thing to cook for just myself is a salad. I become a painter who works with tastes, smells, textures and bright colors of the summer produce.
Today I fixed myself a salad before heading out to town, and it was so delightful that I have to share it before I forget.
What you need (serves 1):
for dressing:
1/4 tsp walnut oil
1 tsp olive oil
1 tsp balsamic vinegar, high grade
1/4 tsp Jaegermeister (yep, that's right)
for salad:
1 finely chopped scallion
a drizzle of freshly squeezed lemon juice
a sprinkle of hot hungarian paprika
~10 ripe red gooseberries
1/2 of a ripe turkish or mission fig
1/2 ball of mozzarella di bufala
a handfull of lamb's lettuce (other kinds will do)
a drizzle of Himalayan salt
How to do it:
Finely chop the scallion, drizzle with lemon juice and paprika, squeeze with your hands and let it sit on your chopping board for a couple of minutes.
Make the dressing in a little cup and mix it well.
Arrange the salad leaves on the plate, put halved gooseberries and chopped scallions on top. Pour most of the dressing over the arrangement, reserving a little. Gently mix the dressing with the leaves and berries using your hands until every leaf is dressed for a party. Arrange slices mozzarella and fig beautifully over the leaves. Sprinkle with the remaining dressing and bit of ground himalayan salt to taste.
Then, sit outside in the sun and relish the tartness, creaminess and sweetness of summer.
for dressing:
1/4 tsp walnut oil
1 tsp olive oil
1 tsp balsamic vinegar, high grade
1/4 tsp Jaegermeister (yep, that's right)
for salad:
1 finely chopped scallion
a drizzle of freshly squeezed lemon juice
a sprinkle of hot hungarian paprika
~10 ripe red gooseberries
1/2 of a ripe turkish or mission fig
1/2 ball of mozzarella di bufala
a handfull of lamb's lettuce (other kinds will do)
a drizzle of Himalayan salt
How to do it:
Finely chop the scallion, drizzle with lemon juice and paprika, squeeze with your hands and let it sit on your chopping board for a couple of minutes.
Make the dressing in a little cup and mix it well.
Arrange the salad leaves on the plate, put halved gooseberries and chopped scallions on top. Pour most of the dressing over the arrangement, reserving a little. Gently mix the dressing with the leaves and berries using your hands until every leaf is dressed for a party. Arrange slices mozzarella and fig beautifully over the leaves. Sprinkle with the remaining dressing and bit of ground himalayan salt to taste.
Then, sit outside in the sun and relish the tartness, creaminess and sweetness of summer.
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