From Vegetarian,
Pippa Cuthbert & Lindsay Cameron Wilson, New Holland, 2010.
Just the name of this salad was enough to
make me want to have it.
I put 30g butter in a pan and when it was
melted added a sliced red onion. I let it cook on a low heat for about 30
minutes when it was soft and gaining a golden colour. I now added 30g roughly
chopped pecans and 50g crumbled feta. These were mixed with the onion and then
100g baby spinach leaves were added and stirred around so that they were well
mixed and warm but not wilted. A sprinkle of salt and freshly ground black
pepper and the salad was ready. It was served with a slice of parsnip flan.
This was such a delicious salad, one that is
worth repeating. The butter in which the onion was cooked now served as the
dressing so there was no need to add any other. And the feta had just slightly
begun to melt adding to the rich buttery dressing. The onions were savoury and
sweet, the feta salty and tangy, the pecans crunchy all melding well with the
warmed spinach leaves.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔✔
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