Just a salad.
Only when you master the art of combining a salad with the right balance between the 4 basic tastes -sweetness, saltiness, sourness and bitterness -
a whole new world opens up to you.
It's time for Revolution...
Serves 1 (just double the amount for 1 more)
40g or 1/2 cup grated Parmesan
Handful of mixed baby salad
2 dates/ chopped
1 tbsp good olive oil
1/2 tbsp cherry vinegar
2 slices of melon /peeled and chopped
pinch of sea salt
Preheat oven to 200C /400F.
(You can do the parmesan basket also on the pan)
Spread thin circle of grated parmesan evenly on the baking paper. Bake 4-6 minutes in oven until golden brown. Let parmesan cool 1/2 minute and then carefully remove it from the paper. Drape it over a bowl or water glass. Shape it into a cup form.and let it cool. Then remove it from the bowl and voila, you have a parmesan basket.
Snap of the woody ends of asparagus. Cook them 1-2 minutes in salty water. Cut asparagus into smaller pieces.
Fill the basket with salad, asparagus, melon and dates.
Add olive oil and cherry vinegar and pinch of salt.
This recipe is linked to Foodie Friends Friday