From More
from the Accidental Vegetarian, Simon Rimmer, Mitchell Beazley, 2012.
Sometimes you have a dish that, though full
of flavour and attractive to look at, is awkward to eat. This salad was such a
dish.
I began by making the shortbread. Into the
blender I placed 175g plain flour, 100g butter cut into cubes, and 65g grated
pecorino cheese. I gave them a churn and then added an egg yolk and salt and
pepper. Another quick churn and they had formed a dough. This was rolled out
and cut into triangular shapes. They were cooked in the oven (180ÂșC) for about
10 minutes when they had turned golden. They were taken out and let cool.
The asparagus was placed into boiling salted
water until cooked and while it was cooking the dressing was made.
Into the blender went an egg yolk, 2
teaspoons caster sugar, a teaspoon Dijon mustard, a tablespoon white wine
vinegar and the juice of half a lemon with a little salt and freshly ground
black pepper. They were given a blitz and then olive oil was added slowly while
the blender was going. I added oil until the dressing was a consistency that
suited me. I then added some chopped tarragon.
The salad was put together with one piece of
shortbread on the plate, then some asparagus spears, a little rocket, dressing
dribbled over, then a shortbread to top it all. Some shaved pecorino was
dropped over.
I did enjoy this. The flavours worked well
together. The dressing was creamy and sharp, the shortbread crunchy and salty,
and they went so well with the asparagus. I just found it a little difficult to
eat with the shortbread needing to be chased around the plate a little. But it
was worth the chase.
Taste: ✔✔✔✔
Ease of
cooking:
✔✔✔
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