Sunday, April 20, 2008

recipe for a spring lunch


delicious spring lunch. should be eaten outdoors if at all possible. preferably from the same big bowl with just a fork for all those who partake. there are a host of inspirations here--japanese, spanish, nordic, julish.

salad

1 small kohlrabi, diced
1 small bunch of asparagus, cut into bite-sized pieces and put in boiling water for 3-4 minutes, then cooled down immediately with cold water to keep the brilliant spring green.
1 chorizo sausage, cut into bite-sized pieces
1 handful herbs (i used that wonderful ramsl√łg stuff--wild garlic leaves picked in the forest) a handful of parsley or even cilantro would be good
1 package of cherry (or small plum) tomatoes, cut into bite size pieces
1 small package macadamia nuts
handful of manchego (or other hard) cheese, diced (again with the bite-sized pieces)

toss it all together in a bowl.

dressing

1 large spoonful of red miso
1 teaspoon honey
good glug of olive oil
a few drops of sesame oil (you don't need much)
juice of ½ a lemon

whisk it together, taste. if it needs something, a bit of rice vinegar and/or soy sauce should do the trick.

pour it over the salad. serve in the sun with a loaf of good bread slathered in butter and sprinkled with flaky salt. drink white wine with it.

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